Different forms of a number of dietary constituents are utilized with varying degrees of efficiency. Certain iron compounds, for example, are easily available to the organism and are well utilized for the formation of hemoglobin, whereas certain others are poorly utilized. Similar differences have been observed with respect to compounds of calcium and of copper. Because of the well known importance of iodine in animal nutrition, the problem of the relative efficiency of utilization of different forms of this element have received some attention. One of the earliest studies of the question1 was made on a human subject consuming a diet low in iodine. The amounts of iodine retained in the body were determined by the "balance" method following the oral administration of various iodine-containing substances. The retention of iodine was found to be highest when this substance was supplied in the form of iodine-containing fats (liver oil) or
UTILIZATION OF DIFFERENT FORMS OF IODINE. JAMA. 1936;107(23):1892. doi:10.1001/jama.1936.02770490046014
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