Iodine in dietDiet - iodine
Iodine is a trace mineral and a nutrient found naturally in the body.
Iodine is needed for the cells to convert food into energy. Humans need iodine for normal thyroid function, and for the production of thyroid hormones.
Iodized salt is table salt with iodine added. It is the main food source of iodine.
Seafood is naturally rich in iodine. Cod, sea bass, haddock, and perch are good sources.
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.
Lack of enough iodine (deficiency) may occur in places that have iodine-poor soil. Many months of iodine deficiency in a person's diet may cause goiter or hypothyroidism. Without enough iodine, the thyroid cells and the thyroid gland become enlarged.
A simple goiter is an enlargement of the thyroid gland. It is usually not a tumor or cancer.
Hypothyroidism is a condition in which the thyroid gland does not make enough thyroid hormone. This condition is often called underactive thyroid....
Deficiency happens more often in women than in men. It is also more common in pregnant women and older children. Getting enough iodine in the diet may prevent a form of physical and intellectual disability called cretinism. Cretinism is very rare in the United States because iodine deficiency is generally not a problem.
Iodine poisoning is rare in the United States. Very high intake of iodine can reduce the function of the thyroid gland.
The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods from the food guide plate.
A 1/4 teaspoon (1.5 grams) of iodized table salt provides 95 micrograms of iodine. A 6-ounce (170 grams) portion of ocean fish provides 650 micrograms of iodine. Most people are able to meet the daily recommendations by eating seafood, iodized salt, and plants grown in iodine-rich soil. When buying salt make sure it is labeled "iodized."
The Food and Nutrition Board at the Institute of Medicine recommends the following dietary intake for iodine:
- 0 to 6 months: 110 micrograms per day (mcg/day)*
- 7 to 12 months: 130 mcg/day*
*AI or Adequate Intake
- 1 to 3 years: 90 mcg/day
- 4 to 8 years: 90 mcg/day
- 9 to 13 years: 120 mcg/day
Adolescents and Adults
- Males age 14 and older: 150 mcg/day
- Females age 14 and older: 150 mcg/day
- Pregnant females of all ages: 220 mcg/day
- Lactating females of all ages: 290 mcg/day
Specific recommendations depend on age, gender, and other factors (such as pregnancy). Women who are pregnant or producing breast milk (lactating) need higher amounts. Ask your health care provider which amount is best for you.
Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes: Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron Manganese, Molybdenium, Nickel, Silicon, Vanadium, and Zinc. National Academy Press. Washington, DC, 2001. PMID: 25057538 www.ncbi.nlm.nih.gov/pubmed/25057538.
Mason JB. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman's Cecil Medicine. 24th ed. Philadelphia, PA: Elsevier Saunders; 2011:chap 225.
Review Date: 2/2/2015
Reviewed By: Emily Wax, RD, The Brooklyn Hospital Center, Brooklyn, NY. Also reviewed by David Zieve, MD, MHA, Isla Ogilvie, PhD, and the A.D.A.M. Editorial team.