Regional variations in iodine content of Malaysian gravies analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS)

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Iodine is a crucial micronutrient for synthesizing thyroid hormones, vital for metabolism and development. It is an essential part of a healthy diet and can be found in various foods, including seafood and plants like seaweed. While raw food iodine data exists, iodine levels in prepared gravies, which are a staple routinely consumed component of the Malaysian diet, remain unestablished. Hence, this study selected the north (Kedah), central (Selangor) and east (Kelantan) regions to represent diverse geographical and culinary variations in Peninsular Malaysia where iodine deficiency reports vary. The aim of the study was to determine the iodine concentration in selected Malaysian gravies using ICP-MS and assess regional differences. The samples were first collected and prepared according to the Protocol for Sampling and Method of Analysis for Malaysian Food Composition and analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). While comparing the gravy samples across the regions, the highest iodine content was found to be in gravies from the east region. The subsequent analysis showed that the highest iodine content was found in soy sauce mackerel fish gravy (K21/2), with a concentration of 134.10 ± 6.54 µg/100g. Meanwhile, the three lowest iodine concentrations were recorded in chicken Tom Yum, K08/3 (5.63 ± 0.99 µg/100g), followed by beef Tom Yum, K15/3 (6.98 ± 0.28 µg/100g), then soy sauce beef, K11/3 (7.95 ± 0.70 µg/100g). Spicy and Sour Tamarind Chicken gravy showed no significant difference, while all other gravies significantly differed in iodine levels between the regions (p<0.05). The results of this study underscore the need to increase iodine consumption among the Malaysian population through both raw and prepared foods. Further comprehensive studies are highly suggested to better understand how different preparation methods of Malaysian gravies impact iodine status and general nutritional health across various Malaysian populations.

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