EP_051. Iodine content in gravy (kuah) of commonly consumed Malaysian dishes: An ICP-MS based analysis

Suriana Adanan^1*, Norhayati Mustafa Khalid¹, Nurul Aznyda Norizan¹, Aswir Abd Rashed¹, Ahmad Ali Zainuddin², Sulhariza Husni Zain², Kimberly Wong Yuin Y'ng², Mohd Fairulnizal Md Noh¹

1. Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health Malaysia, 40170 Shah Alam, Malaysia

2. Nutrition Epidemiology Research Centre, Institute for Public Health, National Institutes of Health, Ministry of Health Malaysia, 40170 Shah Alam, Selangor, Malaysia

*Corresponding author: Suriana Adanan. This email address is being protected from spambots. You need JavaScript enabled to view it.

ABSTRACT

INTRODUCTION: Iodine is an essential micronutrient vital for thyroid hormone biosynthesis and neurodevelopment. In Malaysia, iodine deficiency remains a public health concern despite the implementation of universal salt iodisation. However, limited data are available on iodine content in commonly consumed local dishes, particularly gravies, which may contribute significantly to daily intake.

OBJECTIVE(S): This study aimed to determine the iodine content in selected gravy-based dishes commonly consumed in Malaysia, using standardised analytical protocols.

MATERIALS & METHODS: A total of 30 different gravy-based dishes, comprising both animal- and plant-based preparations, were sampled using the stratified sampling method outlined in the Protocol for Sampling and Methods of Analysis for Malaysian Food Composition Database. Food samples were collected from three different locations in Malaysia (n=3). The iodine content in the food samples was quantified using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) in accordance with validated laboratory procedures. Data analysis was conducted using IBM SPSS Statistics Version 29. Descriptive statistics were used to present the mean and standard deviation of iodine concentration across samples.

RESULTS: The highest iodine concentrations were observed in seafood-based dishes such as Asam Pedas Ikan Kembung (69.15 ± 48.64 µg/100 g) and Kicap Ikan Kembung (63.57 ± 61.08 µg/100 g). In contrast, plant-based and vegetarian dishes, such as Sweet Sour Ayam Vegetarian (10.79 ± 6.15 µg/100 g) and Kicap Daging (9.80 ± 1.61 µg/100 g), recorded the lowest iodine levels. Wide variability was found both within and across the categories, influenced by ingredient type, preparation methods, and presence of iodised salt or seafood.

CONCLUSION: Gravy-based dishes show considerable variation in iodine content, with seafood-based gravies contributing significantly higher iodine levels. These findings underscore the importance of detailed iodine data in food composition databases and can aid in refining dietary recommendations and iodine intervention strategies in Malaysia.

KEYWORDS: Malaysian Food, Gravy Analysis, ICP-MS, Nutrient Composition