Iodine: Physiological importance and food sources

Author:

Nedić Olgica1ORCID

Affiliation:

1. Department of Metabolism, Institute for the Application of Nuclear Energy (INEP) University of Belgrade Belgrade Republic of Serbia

Abstract

AbstractIodine is essential for humans who can ingest or inhale different forms of this microelement. Its primary role is to be a constituent of thyroid hormones that control basal metabolism, growth, and development. Iodine deficiency causes major health problems and still persists in the population. During pregnancy, it may endanger neurodevelopment and even the life of the fetus. The objective of this article is to review the physiological importance of iodine, the consequences of iodine deficiency, methods to determine iodine status, recommendations for satisfactory iodine intake and risk limits, data on iodine concentrations in most common foods, as well as procedures that can increase iodine content in food. Iodization of kitchen salt is a method used for almost a century, but newer techniques for the production of iodine‐fortified foods have emerged offering additional means to deal with insufficient iodine intake. Biotechnology solutions for food fortification, which include iodine addition during and after plant/animal growth, are reviewed as well. Although the general health situation regarding iodine status has improved over years, iodine deficiency has not been eradicated. Further efforts to create safe and more efficient fortification procedures, focused follow‐up programs and healthy nutritional habits are still needed.

Publisher

Wiley

Subject

Food Science

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. The Role of Potassium Iodate in Mitigating the Damages of Water Deficit in Coffee Plants;Journal of Soil Science and Plant Nutrition;2024-07-31

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3. Role of beneficial elements signaling and metabolic performance in plants under drought stress;Essential Minerals in Plant-Soil Systems;2024

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