Frequency of consumption of some of the potential iodine-containing and goitrogenic foods in the study population, n=48
| Study group | Cases (n=24) | Controls (n=24) | ||||||
| Frequency, N (%) | Daily | Weekly (1–6 times) | Monthly (1–3 times) | Never* | Daily | Weekly (1–6 times) | Monthly (1–3 times) | Never* |
| Potential food sources of iodine | ||||||||
| Marine fish | 12 (50) | 12 (50) | – | – | 4 (17) | 18 (75) | 2 (8) | – |
| Octopus | – | 1 (4) | 12 (50) | 11 (46) | – | 4 (17) | 14 (58) | 6 (25) |
| Squid | 1 (4) | 4 (17) | 10 (42) | 9 (38) | – | 2 (8) | 9 (38) | 13 (54) |
| Seaweed | 1 (4) | – | – | 23 (96) | – | – | – | 24 (100) |
| Milk | 5 (21) | 8 (33) | 7 (29) | 4 (17) | – | 13 (54) | 7 (29) | 4 (17) |
| Yoghurt | – | 3 (13) | 7 (29) | 14 (58) | – | 4 (17) | 7 (29) | 13 (54) |
| Eggs | – | 8 (33) | 10 (42) | 6 (25) | – | 11 (46) | 11 (46) | 2 (8) |
| White bread | 15 (63) | 9 (38) | – | – | 12 (50) | 11 (46) | 1 (4) | |
| Iodised table salt† | 11 (50) | – | – | 11 (50 | 15 (63) | 2 (8) | – | 7 (29) |
| Potential food sources of goitrogens | ||||||||
| Raw cassava | – | 5 (21) | 7 (29) | 12 (50) | 1 (4) | 2 (8) | 7 (29) | 14 (58) |
| Cooked cassava | – | 13 (54) | 9 (38) | 2 (8) | 1 (4) | 5 (21) | 17 (71) | 1 (4) |
| Sweet potato | 11 (46) | 11 (46) | 2 (8) | 1 (4) | 5 (21) | 15 (62) | 3 (13) | |
| Sorghum | 3 (13) | – | 1 (4) | 20 (83) | – | 2 (8) | 1 (4) | 21 (88) |
| Sorghum flour | 10 (42) | 8 (33) | 2 (8) | 4 (17) | 4 (17) | 9 (38) | 4 (17) | 7 (29) |
| Millet | 3 (13) | – | – | 21 (88) | – | 3 (13) | – | 21 (88) |
| Millet grain | 3 (13) | 1 (4) | – | 20 (83) | 1 (4) | 5 (21) | – | 18 (75) |
Data are presented as the number of patients and percentage of the population in the two study groups.
Cases=patients with goitre; controls=patients without goitre.
*Includes patients reporting ‘less than once a month’ on food frequency questionnaire.
†Missing values=2 cases.