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Understanding Iodine and Why Your Body Needs It

Iodine is a mineral that your body uses to make thyroid hormones. Your thyroid is a small, butterfly-shaped gland in your neck that controls how your body uses energy and how fast your metabolism works. Without enough iodine, your thyroid cannot function properly, which can affect your weight, energy levels, and overall health. The human body does not make iodine on its own, so you must get it from food or supplements.

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According to the World Health Organization, iodine deficiency affects approximately 2 billion people worldwide. In the United States, iodine deficiency is less common than in other parts of the world, but it still occurs in certain populations. Pregnant women, people following restricted diets, and individuals living in areas with iodine-poor soil may not get enough iodine. During pregnancy and infancy, iodine becomes even more critical because it supports brain development in the fetus and young child. A baby whose mother had severe iodine deficiency during pregnancy may experience developmental delays and learning problems.

The recommended dietary allowance (RDA) for iodine is 150 micrograms per day for adults. Pregnant women need 220 micrograms daily, and breastfeeding women need 290 micrograms daily. Children ages 1 to 8 years need 90 micrograms, and children ages 9 to 13 need 120 micrograms per day. These amounts may sound small, but they make a significant difference in how your body functions.

A free iodine nutrition information guide explains how iodine works in your body, why it matters at different life stages, and what happens when you do not get enough. The guide typically includes the science behind iodine in simple terms so you can understand the connection between this mineral and your health.

Practical Takeaway: Learning the basics of iodine and its role in thyroid function helps you recognize why this mineral deserves attention in your diet and why certain people may need to monitor their intake more carefully.

Food Sources of Iodine and How to Include Them in Your Diet

Iodine occurs naturally in many foods, but the amount depends on how much iodine is in the soil where plants grow or where animals eat. Seaweed and seafood are among the richest natural sources of iodine. One sheet of nori seaweed can contain anywhere from 16 to 2,984 micrograms of iodine, depending on the variety and origin. Fish and shellfish such as cod, shrimp, and tuna provide 60 to 150 micrograms of iodine per 3-ounce serving. Dairy products, including milk and yogurt, typically contain 50 to 150 micrograms per serving because cows eat iodine-containing feed and iodine-based cleaning solutions are sometimes used in dairy processing.

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Eggs are another reliable source, with one large egg providing about 16 to 60 micrograms of iodine. Grains and grain products like bread and pasta often contain iodine because they are made with iodized salt or because the grains were grown in iodine-containing soil. However, the iodine content in whole grains depends on regional soil conditions. For example, grain grown in areas with iodine-rich soil will naturally contain more iodine than grain from iodine-poor regions.

Fruits and vegetables contain iodine in amounts that reflect the iodine content of the soil where they were grown. Cranberries and prunes tend to have higher iodine levels than other fruits. Beans and legumes like chickpeas and kidney beans provide some iodine, typically offering 10 to 50 micrograms per cooked cup. Many people overlook legumes as an iodine source, but they can contribute meaningfully to total iodine intake, especially for vegetarians and vegans.

For people who avoid animal products, meeting iodine needs through food becomes more challenging because plant-based sources vary widely in iodine content. An informational guide about iodine nutrition explores practical ways to include iodine-containing foods in meals, offers meal ideas, and explains how food preparation and storage affect iodine levels. The guide may include recipes or shopping lists designed around iodine-containing ingredients.

Practical Takeaway: Knowing which foods contain iodine and how much they provide allows you to check your current diet and identify whether you are eating enough iodine-containing foods or whether your diet may be falling short.

Iodized Salt and Other Fortified Products

In the 1920s, iodine deficiency caused a serious public health problem in the United States, particularly in regions far from the ocean where iodine-poor soil was common. Children born in these areas sometimes developed goiter, an enlargement of the thyroid gland caused by iodine deficiency. To address this problem, the salt industry began adding iodine to table salt. Today, iodized salt remains one of the most effective ways to prevent iodine deficiency in populations with adequate access to it. One-half teaspoon of iodized salt provides about 250 micrograms of iodine, which exceeds the daily recommended amount for most adults.

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However, not all salt sold in stores is iodized. Sea salt, kosher salt, and rock salt often contain little to no iodine unless it is specifically added during processing. Only about 50 percent of the salt consumed in the United States is iodized, according to research from the National Institutes of Health. People who use non-iodized salt exclusively, including those who use specialty salts for cooking or health reasons, may not receive iodine from salt unless they seek iodized alternatives.

Some countries and regions have expanded iodization programs beyond salt to include other staple foods. For example, some countries add iodine to flour, milk, water, and bread. In the United States, iodine fortification remains limited primarily to salt, although some milk and bread products may contain iodine incidentally through the use of iodine-containing ingredients or processing aids. These fortification efforts have successfully reduced iodine deficiency rates in many parts of the world, though access to fortified products remains uneven globally.

A nutrition information guide about iodine typically explains how iodized salt works, what makes salt iodized, and how to identify iodized salt products when shopping. The guide may discuss concerns some people have about salt intake and how to balance sodium reduction with iodine needs, which is relevant for people monitoring their blood pressure or cardiovascular health. The guide provides information to help you make informed choices about salt products.

Practical Takeaway: Understanding which salt products contain iodine and how much iodine they provide helps you determine whether your current salt choice is contributing to your iodine intake or whether you need to choose iodized salt or pursue iodine from other sources.

Iodine Supplements and When They May Be Considered

Iodine supplements come in several forms, including tablets, capsules, and liquids. The most common forms are potassium iodide and sodium iodide. Supplements are measured in micrograms and typically range from 75 to 300 micrograms per dose, though higher doses are also available. Some multivitamin supplements include small amounts of iodine, ranging from 50 to 150 micrograms. Kelp supplements, derived from seaweed, also contain iodine, though the amount varies greatly depending on the source and processing method of the seaweed.

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Iodine supplements may be considered by certain groups of people, including vegans and vegetarians who consume few animal products or fortified foods, pregnant and breastfeeding women whose iodine needs are higher, people living in regions with iodine-poor soil who eat primarily locally grown foods, and individuals with certain health conditions that affect iodine absorption. Athletes and people with high sweat rates may lose iodine through perspiration, making supplementation a consideration, though research on this topic is still developing.

It is important to understand that taking too much iodine can cause problems, a condition called iodism or iodine toxicity. Excessive iodine intake can paradoxically cause thyroid problems, including hypothyroidism (low thyroid function) and hyperthyroidism (overactive thyroid function).