The popularity and easy access of plant-based alternatives to foods that constitute the main sources of iodine, such as milk, dairy products and fish, is contributing to persistent insufficient iodine intake in the population of the European Region of the WHO, according to a report published by WHO/Europe and the Global Iodine Network (IGN). This increases health risks, especially for women during pregnancy, who have higher iodine needs.
In many Western and Central European countries, dairy products are important sources of iodine, especially for children. Many animal feeds and supplements are fortified with iodine to improve farm animal health and milk production. However, consumption of dairy products is declining among adolescents and adults, thus increasing the risk of iodine deficiency.
Salt iodization remains the main strategy to ensure adequate iodine intake in the Region, but this is also affected by changes in diet and lifestyle. Foods produced or cooked outside the home, such as bread, processed meats or ready meals, are now the main sources of salt in a Western diet, constituting 70-80% of the total.
However, recent market surveys found that only 9% of the salt in processed food products in Germany and 34% in Switzerland was iodized. In 24 countries with voluntary or no iodization, commonly consumed foods are often produced with non-iodized salt.
Consequences of iodine deficiency for health
Iodine intake is crucial before and during pregnancy for proper fetal brain development. “The transition to plant-based alternatives to dairy products, particularly among women, who are already at higher risk of iodine deficiency and thyroid disease than men, is worrying for their iodine nutrition, especially in countries that rely on milk as a source of iodine, as most dairy alternatives do not contain iodine,” said Dr Hans Henri P. Kluge, WHO Regional Director for Europe. “This report has been crucial in highlighting a problem that still exists or is re-emerging in countries in the Region,” he added.
“Countries need more flexible policy strategies to protect people from iodine deficiency, including mandatory policies for the use of food-grade iodized salt in processed foods and the integration of salt reduction and salt iodization measures,” said Dr Gauden Galea, Strategic Advisor to the WHO/Europe Regional Director for the Special Initiative on NCDs and Innovation (SNI). “Given the changing dietary landscape, there is also a need to ensure adequate fortification of milk and alternative dairy products with iodine.”
Iodine deficiency increases the frequency of preventable thyroid disorders, such as thyroid nodules, multinodular goiter and hyperthyroidism, especially in adults and the elderly.
These recommendations reflect the WHO/Europe ‘Race to The Finish’ campaign, which promotes evidence-based practices to help countries meet their global health commitments, including the UN Sustainable Development Goals. They also support WHO policies to both reduce sodium intake and prevent iodine deficiency by advising the use of less salt, but always iodized.
“In addition to these advances, there is a lack of knowledge about the consequences of iodine deficiency among the general public and among health authorities, healthcare professionals and food producers. The result is that progress may be stagnating or even slowing down in some countries. And there are other costs: even a mild deficiency, which exists throughout Europe, has a major impact on population health and the economy,” said Dr Werner Schultink, Executive Director of IGN.
Beyond the visible sign of goiter, which is a lump or swelling in the front of the neck caused by an inflamed thyroid, iodine deficiency also increases the frequency of preventable thyroid disorders, such as thyroid nodules, multinodular goiter, and hyperthyroidism. , especially in adults and older people. Untreated hyperthyroidism increases the risk of cardiac arrhythmia, heart failure, osteoporosis, adverse pregnancy outcomes, and cognitive decline in older people.
Source: World Health Organization (WHO)
