Iodine

What is iodine?

Iodine is a trace mineral that your body uses in small amounts to create thyroid hormones that are necessary for regulating your body’s growth, development, metabolism and body temperature.  Most iodine in your body is found in the thyroid gland, but some is also found in the blood and muscles.

Iodine deficiency

If you do not get enough iodine through your diet, the thyroid swells up in an effort to make more hormones, a condition that is called hypothyroidism (an underactive thyroid).  The swelling is called goitre.

Iodine deficiency in pregnancy can cause a severe form of retardation in the child called cretinism. Iodine is particularly important for the normal development of a baby’s brain and nervous system, especially during pregnancy and in the first two to three years of life.  Not having enough iodine during pregnancy and early childhood can cause developmental delays and lead to reductions in mental performance. This damage prior to two to three year of age is irreversible.

Where is iodine found?

Iodine can be found in many foods, but much of the Australian and New Zealand food supply is low in iodine as our ancient soils lack this important nutrient.

In the past some of our iodine came from iodised table salt but now many of us are correctly following the health recommendation not to add salt at the table or when cooking, or are substituting iodised salt with rock or sea salts.

Foods naturally rich in iodine include seafood, oysters, sushi (seaweed), pineapple, coconut, garlic, spinach, eggs and milk.

Iodine fortification

From October 2009, manufacturers are required to only use iodised salt in breads to help reduce inadequate intakes in the Australian population. Bread was chosen as it is a commonly eaten food and this was seen as preferable to people adding extra salt to their food.

However, organic bread and bread mixes for making bread at home ado not have to comply.

Manufacturers may choose to use iodised salt in other foods.  Mandatory iodine fortification is expected to reduce inadequate intakes in the Australian population.

Iodised salt must be listed in the ingredient list of food labels.