Iodine in Foods

Iodine is a trace mineral and an essential nutrient found naturally in the body. Iodine is needed for the normal metabolism of cells. Metabolism is the process of converting food into energy. Humans need iodine for normal thyroid function, and for the production of thyroid hormones.

Lack of enough iodine (deficiency) may occur in places that have iodine-poor soil. Deficiency happens more often in women than in men, and is more common in pregnant women and older children. The iodine deficiency disorders are a group of diseases that result from a relative lack of iodine in the diet. They are found throughout the world, in countries at all stages of development, although they are commoner in remote and deprived communities.

Iodine Deficiency can Lead to the Following Disorders:

• Goiter (a swelling of the thyroid gland in the neck) 

• Cretinism (mental retardation with physical deformities) 

• Reduced IQ 

• Miscarriages 

• Birth defects 

• Deaths around the time of birth

Foods Rich in Iodine

For Vegetarians	For Non-Vegetarians
Iodized Salt	Ribbon-finned nemipterid (bisugo)
Vegetables grown near the sea	Anchovy (dilis)
Seaweeds (dried & fresh)	Malabar red snapper (Maya-maya, dried)
	Salmon
	Banded cavalla (Talakitok)

Other Food Sources:

Aside from iodized salt (table salt with iodine added) as the main food source of iodine and seafood as naturally rich in iodine, other sources like cod, sea bass, haddock, and perch are also rich in iodine. Kelp is the most common vegetable seafood that is a rich source of iodine. Dairy products also contain iodine. Other good sources are plants grown in iodine-rich soil.

References:

Healing Wonders of Diet Effective Guide to Diet Therapy p.245 © 2003 Philippine Publishing House ISBN 971-581-013-6

http://www.nlm.nih.gov/medlineplus/ency/article/002421.htm Retrieved on April 28, 2011
http://nora.nerc.ac.uk/8355/1/CR03058N.pdf Retrieved on April 28, 2011