Читать книгу Anti-Aging Therapeutics Volume XIV - A4M American Academy - Страница 60

Along with plant food, the other large sources of iodine in our diet include ocean-derived seafood, dairy products, and bread. Dairy products can vary 10-fold in their iodine content. The source of iodine in dairy products is either supplemental iodine given to the cattle or providone iodine used to sanitize the cow's teats during the milking process. Both of these sources of exposure are highly variable.

Some bakers still use iodine compounds in dough conditioning. However, according to a 2004 analysis of bread in the Boston, Massachusetts area, the amount of iodine in bread can vary by as much as 10-300 mcg. per slice.¹⁷

The densest source of iodine in foods is seaweeds, which are also known by the less derogatory name sea vegetables. These are dietary staples in Asia as well has many coastal areas throughout the world. Most types of seaweed used for consumption contain a few hundred micrograms of iodine per gram and servings tend to be 1-3 grams by weight. Yet these levels can range from a low of 16 μg/g in nori (the green paper that forms sushi rolls), to as high as 8100 μg/g in kelp granules. Most people will benefit by including traditional dietary iodine such as nori, kombu, wakame or dulse to their diets but those taking kelp supplements can easily exceed the upper safe limits of iodine and these have been documented to induce hyperthyroidism.¹⁸

Iodized salt is the main dietary source of iodine in the industrialized world.¹⁹ Table salt has been fortified with 1 part per 10,000 of potassium iodine since 1924. Salt used in food processing and restaurants is generally not iodized to prevent toxicity. Interestingly, most salt in the modern American diet now comes from restaurants and pre-made grocery items which use non-iodized salt leaving Americans as high salt consumers, who in some cases are too low in iodine.