Abstract Iodine and vitamin D deficiencies among specific subpopulations within the U.S. are of concern. Eggs, including processed forms, can be an important dietary source of iodine, vitamin D3, and 25-hydroxyvitamin D3. Processed eggs (dried and frozen liquid forms of whole eggs, yolks, and whites) are used in food manufacturing and foodservice. Samples were obtained from six U.S. processors (up to three production lots per category), to examine analytical iodine and vitamin D values and variability measures. Samples and quality control materials were sent to USDA validated analytical laboratories. Nutrient values were statistically compared after adjusting the values for moisture content, with each nutrient dataset modeled separately using linear mixed models. No significant differences were found for vitamin D3, 25(OH)D3 or iodine content of dried eggs compared to frozen liquid eggs by their whole egg and yolk parts, on a dry weight basis. Updated values and variability data for processed eggs were incorporated into FoodData Central, the U.S. Department of Agriculture food composition database. These data contribute valuable information for estimating U.S. intake amounts of iodine and vitamin D.

中文翻译：

---

美国（美国）加工蛋制品中维生素 D 和碘的含量和变异性

摘要 美国特定亚群的碘和维生素 D 缺乏令人担忧。鸡蛋，包括加工过的鸡蛋，是碘、维生素 D3 和 25-羟基维生素 D3 的重要膳食来源。加工鸡蛋（全蛋、蛋黄和蛋白的干燥和冷冻液体形式）用于食品制造和餐饮服务。从六个美国加工商（每个类别最多三个生产批次）获取样品，以检查分析碘和维生素 D 值以及变异性测量。样品和质量控制材料被送到美国农业部经过验证的分析实验室。在调整水分含量值后，对营养值进行统计比较，每个营养数据集使用线性混合模型单独建模。维生素 D3 没有发现显着差异，25(OH)D3 或干鸡蛋的碘含量与冷冻液体鸡蛋的全蛋和蛋黄部分相比，以干重为基础。加工鸡蛋的更新值和变异性数据被纳入美国农业部食品成分数据库 FoodData Central。这些数据为估计美国碘和维生素 D 的摄入量提供了有价值的信息。