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A pot experiment was conducted to explore a more effective approach to enhancing vegetable uptake of soil iodine, with the ultimate goal of using agricultural fortification as a measure to prevent iodine deficiency disorders in local communities. Two types of iodine fertilizers were added separately to pot soil samples at various dosages. The fortified soil in each of the flower pots was seeded with one of four test crops (pakchoi, celery, pepper, and radish) in an effort to examine the effect of vegetable cultivation. The fate and residual levels of the exogenous iodine in the fortified soil samples were then monitored and quantified. The data showed that the soil iodine contents decreased with time (and hence with plant growth as well). At the second cutting, iodine from the inorganic form (KI) as the exogenous source was reduced to approximately 50% (41.6-61.0%) of the applied dose, whereas that in soil fortified with the seaweed fertilizer was down to approximately 60% (53.9-71.5%). The abilities of the edible portion of the four vegetables in accumulating the soil iodine were as follows: pakchoi > celery > radish > pepper. On the whole, iodine residues were found less in soil cultivated with vegetables. Vegetable cultivation appeared to have enhanced the soil content of the water-soluble form of iodine somewhat, especially in soil fortified with the inorganic forms. There also appeared to be a significant negative correlation between the residual iodine and its dissolution rate in soil. Overall, the results of the present study pointed toward the direction that the seaweed fertilizer tends to be a (more) preferred source of agricultural fortification in promoting human iodine nutrition.

As a new attempt to control iodine deficiency disorder (IDD), we explored a method of iodine supplementation by raising the iodine content in vegetables. When grown in the soil supplemented with iodized fertilizer, the three experimental plant species (cucumber, aubergine, and radish) show increasing iodine levels in both leaf and fruit/rhizome tissues as the iodine content added in soil increases. Excessive iodine added to soil can be toxic to plants, whereas the tolerance limit to excessive iodine varies in the three plant species tested. The migration and volatilization of iodine in soil is correlated with the properties of the soil used. The residual iodine in soil increases as the iodine added to soil increases. The diatomite in the iodized fertilizer helps to increase the durability of the iodized fertilizer. This study potentially provides a safe and organic iodine supplementation method to control IDD.

With seaweed iodine and KI as exogenous iodine sources, a pot experiment was conducted to study the characteristics of iodine uptake and accumulation by pakchoi cabbage, celery, capsicum, and radish. The results showed that the iodine content in the edible parts of test vegetables increased with increasing amount of exogenous iodine, but the iodine accumulation rate differed with the kinds of vegetables, in the order of pakchoi > celery > radish > capsicum. The majority of iodine was accumulated in roots, with lesser amount transferred to shoots. The distribution of iodine in vegetables was commonly in the order of root > leaf > stem > fruit, but the iodine in radish is lower in its rhizome than in its shoot. Low concentrations (0-25 mg x kg(-1)) of exogenous iodine had little effects on the growth of vegetables, while high concentrations (> or = 50 mg x kg(-1)) of it had inhibitory effects, resulting in a decreased vegetable biomass. The sensitivity of test vegetables to the adverse effect of exogenous iodine was in the order of capsicum > pachoi > celery > radish. Compared with seaweed iodine, KI decreased the biomass of first cutting significantly (P < 0.05), but for the second cutting, little difference was observed between these two iodine sources. The uptake and accumulation of these two iodine sources by vegetables also differed with cuttings, i.e., the first cutting vegetables absorbed more KI, while the second cutting vegetables absorbed more seaweed iodine (P < 0.05), suggesting that seaweed iodine had a longer efficacy than KI.