For decades, problems such as goiter, hypothyroidism, and childhood cognitive deficits linked to a lack of iodine in the body seemed to be a thing of the past in developed countries. All this was a success of the advances that were seen in public health from the 20th century onwards by targeting the need to add iodine to salt of table that we all consume. But now in many countries there is a significant deficiency in iodine that can lead to the appearance of serious diseases.
The culprits. Ironically, new health and wellness trends, as we are seeing a huge boom in non-iodized “gourmet” salts that seem very cool, but they do not have the iodine that is supplemented to classic salt and that we need in our diet.
The map of a deficit. According to data from the WHO itself in Europe and the Iodine Global Network, mild iodine deficiency persists and is spreading in countries where it was believed to be an eradicated problem. To give us an idea, in the UK Recent data suggest that women of childbearing age have gone from having sufficient levels to being classified as having mild deficiency.
If we continue investigating, in Australia the problem has been reappearing for years despite fortification attempts, while in the United States, recent reviews published indicate that the deficit is growing again despite the historical iodization of salt, linked to new dietary patterns.
The ‘gourmet’ culprit. Historically, common table salt has been our primary vehicle for consuming dietary iodine. But in recent years we have seen a trend appear for this product, such as Himalayan pink saltflaked sea salt or kosher salt.
The problem with these options, in addition to being much more expensive, is that they are perceived as very healthy alternatives. The problem is that they are almost never iodized, and that is why their increasing consumption in order to improve health is ultimately causing the opposite.
There is more. In addition to the salt problem, it must also be kept in mind that in many countries cow’s milk has traditionally been the main source of iodine in the diet due to livestock supplementation and milking disinfectants. But its consumption is falling radically.
This is in addition to a general transition towards vegan or flexitarian diets that has increased the consumption of vegetable drinks that, although they are reinforced with calcium or vitamin B12, are not fortified with this iodine.
Its consequences. That there is an iodine deficiency is not nonsense, since iodine is the fundamental fuel of the thyroid gland and is vital for neurological development, and that is why the European Food Safety Authority establishes that an adult needs 150 micrograms of iodine per day, a figure that rises to 200 µg in pregnant women.
If we focus on pregnant women, having a deficit can have fatal consequences with problems in fetal cognitive development or even drops in IQ.
The cases. An analysis published in 2019 estimates that there are currently 81.4 million cases of deficiency in women of reproductive age and, although since 1990 the global prevalence has decreased enormously thanks to universal iodization, the problem now presents a dichotomy: it affects regions with a low human development index such as sub-Saharan Africa due to lack of resources, and rich countries due to modern dietary decisions.
The solution. Here the WHO demands that prevention policies be reinforced through specific legislation, promoting universal iodization of all salts, both those for direct consumption and those used in processed foods and bakery.
In addition, the need to require or encourage vegetable drinks to be systematically fortified with iodine is pointed out, matching the nutritional profile of cow’s milk. In this way, we return to the original idea of introducing iodine into common table salt, so now it is time to supplement the new foods that appear on the market.
Images | Jonathan Cooper Melissa DiRocco
GIPHY App Key not set. Please check settings