Dietary recommendations for iodine intake — in search of a consensus between cardiologists and endocrinologists

Abstract

Iodine is one of the essential bioactive components of the diet which has an effect on the synthesis of the thyroid hor- mones, and the latter affect proper development and functioning of the organism. If iodide intake is below 50 μg/day, the thyroid gland cannot maintain adequate synthesis of thyroid hormones. The 1992/1993 Polish Council for Control of Iodine Deficiency Disorders study results were a direct reason for resumption of compulsory table salt iodination. Table salt is the commonly used iodine carrier. According to the World Health Organization recommendations, daily salt intake should not exceed 5 g of sodium chloride (2 g of sodium) per person. Reduction of dietary sodium intake may thus prevent cardiovascular disease. Actions are also being taken to increase the intake of other natural iodine carriers (milk, mineral water). Alternative iodine sources in the diet include codfish, Alaska pollock, salmon, eggs, wheat bran, broccoli, dried pea seeds, and hazelnuts. Iodination of mineral water and milk, as well as biofortification of the selected vegetables and feeding flock and cattle by food rich in iodine should be concerned according to salt restriction diet. It is also justified to introduce iodination of mineral water and milk, as well as biofortification of selected vegetables and feeding flock and cattle with food rich in iodine to provide adequate iodine intake in the setting of coexisting recommendations to reduce salt intake.