Abstract

Background. Iodine deficiency disorders (IDD) eradication is done by fortification of iodine or iodized salt added to foods. Several studies have shown that administration of iodized salt in foods increases the level of urinary iodine excretion (EIU). Fortified iodized in egg transform eggs into iodized egg. Elementary school children are the most vulnerable groups that exposed and experienced direct impact of Iodine deficiency disorders. Endemicity levels can also be assessed by the level of median iodine in urine or urinary iodine excretion (UIE) in the population. Urinary iodine excretions represent iodine consumption since 90% iodine in the body excreted through urine. This study aims to determine whether the provision of iodized eggs will have an effect on elementary school children with iodine deficiency. Method. This is an experiment study to 26 randomly selected students from a group of children with EIU <100 μg/L divided into two groups. The intervention group has given iodized eggs that ripened for five days while the control group received normal eggs daily for ten days. Eggs in our study were given as a side dish of staple food that are yellow rice, rice and fried rice. Urines were collected in the morning 07.00 pm by researcher in the school and spectrophotometer in the laboratory measured EIU content of samples. Data were analyzed using independent T-test. Result. Our study showed 65.4% samples are girls with 7.7% BMI Z Score below – 3 SD. The increment of EIU in the treatment groups statistically significant with p = 0.001 (p < 0.005). Conclusions. The provision of iodized egg in meals have shown a significant correlation between the level of EIU in elementary children mild IDD.