May 15, 2024 is the 31st National Day for the Prevention and Treatment of Iodine Deficiency Diseases, and this year's theme is "Salt Iodization to Prevent Diseases, Balanced Nutrition and Health".
Iodine is an essential trace element for the human body. Although iodine is found in very low levels in the human body, it is an indispensable element for the development of various body systems, especially the nervous system.
Iodine is an important raw material for the synthesis of thyroid hormones by the human body. Thyroid hormones are involved in the body's metabolism and maintain the normal function of all organs. When iodine intake is stopped, the iodine reserves in the body are only enough to last for 2~3 months. The body's iodine is completely dependent on the supply of the natural environment, and once it is deficient, it will cause insufficient thyroid hormone synthesis in the body, resulting in hypothyroidism, and people are prone to fatigue, lack of concentration, and decreased work efficiency.
Can eating iodized salt prevent iodine deficiency disorders
Iodine supplementation is the fundamental measure to prevent iodine deficiency disorders. Iodine deficiency in the external environment (water, soil, etc.) in most parts of the continent, especially in mountainous areas, hilly areas, river valleys, desertification areas and river erosion areas, is more serious.
The body's ability to store iodine is limited, so iodine supplementation should follow the principles of long-term, micro, daily and convenient. People can't do without salt every day, and iodized salt supplementation is in line with the above principles. Practice has proved that salt iodization has the advantages of safety, effectiveness, simplicity, low price, and long-term persistence, and is the best way to supplement iodine.
Do seafood lovers still need to eat iodized salt?
Many people think that if they usually love kelp and seaweed, they don't need to eat iodized salt, but in fact, they don't.
The iodine content per 100 grams of dried kelp is 36,240 micrograms, the iodine content of dried seaweed is 4,323 micrograms per 100 grams, and the iodine content per 100 grams of fresh kelp is 2,950 micrograms. As a result, the iodine content of dried and fresh kelp varies greatly.
The iodine content of kelp varies depending on the part, and the outer edge of the leaf contains more iodine, which is about twice that of the middle of the leaf. The content of organic iodine is higher in kelp near the roots, but in general, organic iodine accounts for only about 11% of kelp, that is, most of the kelp is inorganic iodine, and only a small part is organic iodine.
There are also differences in iodine content in different regions, different sea areas, and different varieties of seafood.
In addition to seaweed products such as kelp and seaweed, fish, poultry, meat, egg products, pickled and animal foods, and seaweed foods, which are themselves iodine-rich foods, are relatively high in iodine. According to relevant surveys, the overall use rate of iodized salt in prepackaged foods is about 81.70%. The use rate of iodized salt in fermented foods was 87.50%, that of pickled foods was 88.89%, and that of other foods was 88.24%.
In addition, the iodine content of condiments is also different, some condiments have a higher iodine content, while others are relatively low, which is related to whether they contain iodized salt. Therefore, even regular consumption of seafood does not necessarily guarantee iodine intake.
Author: Liu Peng, Researcher, Institute of Iodine Deficiency Disease, Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention
Review: Su Xiaohui, an expert of the National Health Science Popularization Expert Database and a researcher at the Endemic Disease Control Center of the Chinese Center for Disease Control and Prevention
Source: Health News Healthy China