Salt Iodisation?
Salt iodisation is the process of adding iodine to salt. It is a common practice throughout Europe. The World Health Organisation (WHO) describes ionisation as “an effective strategy to increase iodine intake at the population level”. Although, they do state that “monitoring the levels of iodine in salt and the iodine status of the population are critical for ensuring that the population’s needs are met and not exceeded”.
Iodine Requirements
The European Food Safety Association (EFSA) recommends that 150 micrograms of iodine are consumed per day. Although, this figure should be raised to 250 for those who are pregnant and/or lactating. The main sources of iodine in the diet are predominantly through fish (particularly white fish) and dairy products in the Western World. However, seaweed – which his more popular in Asia – is the highest natural source of iodine.
A Recent Study
A recent study assessing iodisation has been carried out by the Norwegian’s Scientific Committee on Food and the Environment (VKM). They found that certain populations in Norway have “worryingly low” levels of iodine in their diets. However, they did mention there is currently no data on the prevalence of severe iodine deficiency in Norway. They also reported that there was “limited” evidence surrounding the effects consuming too much iodine although the study was able to identify negative affects due to deficiency. The study concluded that the adequate level of salt iodisation for women of childbearing age and 13-year-olds is between 15 to 20 milligrams of iodine per kilogram of salt. Although they did state that this amount could risk being too much for infants and small children.
Current Policies within Europe
Last year the Danish Food Agency increased the required iodine levels in salt. It went from 13 milligrams per kilogram to 20 milligrams per kilogram. The decision was based on a 2013 study that found pregnant Danish women who were not taking iodine supplements remained deficient in the mineral even with iodisation present. Food Navigator reported that Sweden and Finland increased the amount of iodine in salt to 50 and 25 milligrams per kilogram, respectively. Whereas France and Germany take a voluntary approach to salt iodisation. In contrast, the UK doesn’t fortify salt at all.
What does this mean?
The research in the Danish study suggest that the benefits to salt iodisation can be great for certain groups within the population. Despite this, they acknowledge that the risk could be too great for others. Not consuming enough iodine can cause issues such as cognitive foetal development, especially before and during pregnancy. Meanwhile, consuming too much iodine can cause issues with both hyper and hypothyroidism. Thus, to avoid risk, it is maybe a better approach to supplement the groups that need it rather than supplying it to everyone through salt iodisation.
Seaweed for Supplementation
Seaweed is a good source for your iodine provided you know the source. This is because seaweed can often have high and widely ranging iodine levels. Due to this, it has often led nutritionists and dietitians to be hesitant in recommending it as an iodine source. However, consuming a supplement like Doctor Seaweed’s Weed & Wonderful Organic Scottish Seaweed Capsules is a great option. The reason for this is that each batch is tested to ensure safe and consistent levels of iodine. Just taking one to two capsules a day would be enough to ensure you achieved your daily recommended amount. To top it off they’re vegan, organic and kosher certified too!
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