Dietary evaluation of a low-iodine diet in Korean thyroid cancer patients preparing for radioactive iodine therapy in an iodine-rich region.
10.4162/nrp.2016.10.2.167
- Author:
Dal Lae JU
1
;
Young Joo PARK
;
Hee Young PAIK
;
Min Ji KIM
;
Seonyeong PARK
;
Kyong Yeun JUNG
;
Tae Hyuk KIM
;
Hun Sung CHOI
;
Yoon Ju SONG
Author Information
1. Department of Food Service and Nutrition Care, Seoul National University Hospital, Seoul, 03080, Korea.
- Publication Type:Original Article
- Keywords:
Low-iodine diet;
thyroid cancer;
radioactive iodine therapy;
iodine intake;
dietary record
- MeSH:
Dairy Products;
Diet Records;
Diet*;
Education;
Energy Intake;
Humans;
Iodine*;
Milk;
Seaweed;
Seoul;
Sodium;
Thyroid Gland*;
Thyroid Neoplasms*;
Thyroidectomy;
Vegetables
- From:Nutrition Research and Practice
2016;10(2):167-174
- CountryRepublic of Korea
- Language:English
-
Abstract:
BACKGROUND/OBJECTIVES: Despite the importance of a low-iodine diet (LID) for thyroid cancer patients preparing for radioactive iodine (RAI) therapy, few studies have evaluated dietary intake during LID. This study evaluated the amount of dietary iodine intake and its major food sources during a typical diet and during LID periods for thyroid cancer patients preparing for RAI therapy, and examined how the type of nutrition education of LID affects iodine intake. SUBJECTS/METHODS: A total of 92 differentiated thyroid cancer patients with total thyroidectomy were enrolled from Seoul National University Hospital. All subjects completed three days of dietary records during usual and low-iodine diets before 131I administration. RESULTS: The median iodine intake was 290 µg/day on the usual diet and 63.2 µg/day on the LID. The major food groups during the usual diet were seaweed, salted vegetables, fish, milk, and dairy products and the consumption of these foods decreased significantly during LID. The mean energy intake on the LID was 1,325 kcal, which was 446 kcal lower than on the usual diet (1,771 kcal). By avoiding iodine, the intake of most other nutrients, including sodium, was significantly reduced during LID (P < 0.005). Regarding nutritional education, intensive education was more effective than a simple education at reducing iodine intake. CONCLUSION: Iodine intake for thyroid cancer patients was significantly reduced during LID and was within the recommended amount. However, the intake of most other nutrients and calories was also reduced. Future studies are needed to develop a practical dietary protocol for a LID in Korean patients.
