The risk of iodine deficiency is increased if:
(1) food intake is exclusively from sources that are iodine poor
(2) there is no intake of food supplemented with iodine or high in iodine
Food sources poor in iodine:
(1) plants, fruits and vegetables grown in soil to be poor in iodine
(2) sea salt or other "natural" salts
In addition, a number of vegetables act as goitrogens, interfering with iodine uptake by the thyroid or with thyroid peroxidase activity (see above, 12.39.02).
Sources of iodine in the diet of normal people:
(1) salt supplemented with iodine
(2) products of animal origin (eggs, cheese, milk, meat, fish, poultry)
(3) iodine supplements
If iodine deficiency is suspected, then the 24-hour excretion of iodine into the urine can be measured.
