Study confirms lack of iodine in Australian foods

Food Standards Australia New Zealand (FSANZ) 22nd Australian Total Diet Study (ATDS) has confirmed that Australians are not getting enough iodine from their foods (1). The ATDS is undertaken every 2 years to ensure the Australian food supply is safe and nutritious. Ninety six table ready foods were tested for iodine content as well as the trace elements selenium, chromium, molybdenum and nickel.

Iodine is important for thyroid function and growth and is particularly important during pregnancy, infancy and childhood.  Mild to moderate deficiency can result in learning problems and affect motor skills and hearing in children.

The study showed that 70% of women aged 19-49 years and 10% of children aged 2-3 years weren't getting enough iodine. For all age groups men had higher iodine intakes than women. Overall 7-84% of the various population groups were not getting enough iodine with inadequate intakes common in women  over 19 years old and men over 50 years.  Dairy foods were the major food source of iodine with other important sources being eggs, tap water and iodised salt. While seafood is a good source of iodine it is not eaten frequently enough by most Australians to make a significant contribution. Infant formula was a significant contributor to iodine for infants providing 75% of their estimated iodine intake.

FSANZ is proposing the mandatory addition of iodine to bread via the use of iodised salt (2).  The study confirms the necessity of the mandatory addition of iodine to bread. 

Reference:

1.FSANZ The 22nd Australian Total Diet Study, October 2008 www.foodstandards.gov.au

2. FSANZ Proposal 1003 Mandatory Iodine Fortification Assessment Report. 22nd April 2008 www.foodstandards.gov.au