Prevalence of iodine deficiency disorders among school children in Saudi Arabia: results of a national iodine nutrition study.

This study aimed at establishing updated data on iodine nutrition among schoolchildren in Saudi Arabia. A cross-sectional cluster survey among schoolchildren aged 8-10 years was conducted during February-April 2012. Children were clinically examined for goitre, urine and household salt samples were collected to estimate urinary iodine concenteration (UIC) and iodine content in salt. The overall goitre prevalence at the national level among 4 016 children was 4.2%. The prevalence was < 5% in all regions of the country except southern region with a prevalence of 12.7%. The median UIC of 2224 samples was 133 µg/L, with 74.3% of the surveyed children with UIC ≥ 100 µg/L. Analysis of salt samples (n = 4242) revealed that 69.8% of households were consuming adequately iodized salt. The findings suggest iodine sufficiency at the national level, however southern region still has a goitre prevalence of mild degree severity and the proportion of households consuming adequately iodized salt is still below recommendations.

Prevalence of iodine deficiency disorders among school children in Saudi Arabia: results of a national iodine nutrition study

This study aimed at establishing updated data on iodine nutrition among schoolchildren in Saudi Arabia. A cross-sectional cluster survey among schoolchildren aged 8-10 years was conducted during February-April 2012. Children were clinically examined for goitre, urine and household salt samples were collected to estimate urinary iodine concenteration [UIC] and iodine content in salt. The overall goitre prevalence at the national level among 4 016 children was 4.2%. The prevalence was < 5% in all regions of the country except southern region with a prevalence of 12.7%. The median UIC of 2224 samples was 133 microg/L, with 74.3% of the surveyed children with UIC>/=100 microg/L. Analysis of salt samples [n = 4242] revealed that 69.8% of households were consuming adequately iodized salt. The findings suggest iodine sufficiency at the national level, however southern region still has a goitre prevalence of mild degree severity and the proportion of households consuming adequately iodized salt is still below recommendations

Cette étude visait à recueillir des données mises à jour sur la nutrition en iode parmi les enfants d'âge scolaire en Arabie saoudite. Une étude transversale par sondage en grappes a été menée auprès enfants d'âge scolaire âgés de 8 à 10 ans entre février et avril 2012. Les enfants ont été soumis à un examen clinique pour le goître, et des échantillons d'urine et de sel de cuisine ont été collectés afin d'estimer la concentration d'iode urinaire et la teneur en iode dans le sel. La prévalence globale du goître au niveau national parmi les 4016 enfants était de 4,2%. La prévalence était inférieure à 5% dans l'ensemble des régions du pays, exception faite de la partie sud qui présentait une prévalence de 12,7%. La concentration médiane d'iode urinaire de 2224 échantillons était de 133 micro g/L, 74,3% des enfants examinés ayant une concentration d'iode urinaire inférieure ou égale à 100 micro g/L. Les proportions d'enfants ayant des taux de concentration d'iode urinaire inférieurs à 20, compris entre 20 et 49 et 50 et 99 micro g/L, étaient de 2,0%, 5,3% et 18,5% respectivement. L'analyse des échantillons de sel [n = 4242] a révélé que 69,8% des ménages consommaient du sel adéquatement iodé. Les résultats suggèrent un niveau de consommation en iode suffisant à l'échelle nationale, bien que la partie sud du pays continue d'avoir une prévalence du goître de sévérité moyenne, et que la proportion des ménages consommant du sel adéquatement iodé reste en deçà des recommandations

Study of the micro-organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia.

Traditional bread (khamir) was made from sorghum flour of two local varieties, Bayadh and Hamra. The bread was prepared by mixing the sorghum flour with water and spices (onion, garlic, lemon juice and fenugreek) in a 1:0.8 (w/w) ratio and fermented for 24 h at 30 degrees C. Two other fermentations were carried out using an inoculum from the previous fermentation. The micro-organisms were isolated from different plates and identified using different characterization systems. Both total bacterial populations and lactic acid bacteria increased with fermentation time and reached the highest number at 16 h (first fermentation) and at 8 h (second and third fermentation). The content of lactic acid was increased with time to reach 1.2%, but the increase was higher for the second and third fermentations (1.6% each). The pH dropped with time from 6.77 to 4.35 in the first fermentation and from 6.65 to 4.18, and 6.57-3.93, in the second and third fermentations, respectively. The microorganisms, which were isolated and characterized during the 24 h fermentation, included: bacteria (Pediococcus pentosaceus, Lactobacillus brevis, Lact. lactis subsp. lactis, Lact. cellobiosus, Klebsiella oxytoca, Kl. pneumoniae, Enterobacter aerogenes, Ent. sakazakii, Serratia marcescens and Ser. odourifera), moulds (Penicillium sp., Rhizopus sp., Aspergillus niger, Alternaria sp., Fusarium sp. and Mucor sp.) and yeasts (Candida parapsilosis, C. orvegnsis and Rhodotorula glutinis).