Abstract：
Data on pregnant women\'s iodine intake are limited in Brazil. The aim of the study was to evaluate the contribution of foods, food groups, and food subgroups to the Brazilian pregnant women\'s iodine intake, and identify which food items explain the interindividual variability of their intake. A cross-sectional study with food consumption data of 2247 pregnant women from 24-h recalls was developed. Food items were classified according to the FAO/WHO GIFT classification, and their contribution to iodine intake and interindividual variability was assessed by the proportion of means method and linear regression, respectively. The mean usual iodine intake was 163.1 mcg (95% CI: 162.9-163.2). The food groups \"spices and condiments,\" \"cereals and their products,\" and \"milk and milk products\"; and the food subgroups \"herbs and spices,\" \"wheat and wheat-based products,\" \"milk: fresh and processed,\" \"dough-based sweets,\" and \"eggs: fresh and processed\" contributed to at least 80% of the iodine intake. Of these, only the food subgroups \"milk,\" \"dough-based sweets,\" and \"eggs\" did not explain the higher proportion (> 80%) of the interindividual variability. The contribution of \"salt,\" \"white French bread,\" \"fluid whole milk,\" and \"rice\" to the iodine intake and its interindividual variability is highlighted. This study confirms the importance of \"salt\" as a dietary source of iodine and that few food groups and subgroups explained the difference in the iodine intake among pregnant women. Despite that, Brazilian staple foods, such as \"rice,\" \"beans,\" \"eggs,\" \"milk,\" and \"bread\" were identified as important for iodine intake and could be included in nutritional guidelines targeted to Brazilian pregnant women.
摘要：
关于孕妇碘摄入量的数据在巴西是有限的。这项研究的目的是评估食物的贡献，食物组,和食物亚组对巴西孕妇的碘摄入量，并确定哪些食物可以解释其摄入量的个体差异。对来自24小时召回的2247名孕妇的食物消费数据进行了横断面研究。食品根据粮农组织/世卫组织GIFT分类进行分类，通过均值比例法和线性回归评估了它们对碘摄入量和个体间变异性的贡献，分别。平均碘摄入量为163.1mcg（95％CI：162.9-163.2）。食物组“香料和调味品，谷物及其产品，\"和\"牛奶和奶制品\"；以及食物亚组\"草药和香料，小麦和小麦基产品，“\”牛奶：新鲜和加工，\"\"以面团为基础的糖果，“和“鸡蛋：新鲜和加工”至少占碘摄入量的80％。其中,只有食物亚组“牛奶，\"\"以面团为基础的糖果，\"和\"鸡蛋\"没有解释较高的比例（>80％）的个体差异。“盐”的贡献，\"\"白法式面包,“\”液体全脂牛奶，“和”米“对碘的摄入量及其个体间的变异性被强调。这项研究证实了“盐”作为碘的饮食来源的重要性，并且很少有食物组和亚组解释了孕妇碘摄入量的差异。尽管如此,巴西主食,如“大米”，\"\"豆子,\"\"鸡蛋,\"\"牛奶,“”和“面包”被认为对碘摄入量很重要，可以纳入针对巴西孕妇的营养指南中。
