A typical adult human body contains between 10 and 20 mg of iodine. Iodine is one of the trace elements and is used as a building block for thyroid hormones containing iodine. Therefore, about 75% of iodine is stored in the thyroid gland.
Seafood has a high iodine content. In countries with low fish consumption, iodized table salt or iodinated food are important sources of iodine. Iodine content in food depends on where the food is produced, for example, in the soil’s iodine content or in animal feed’s iodine content.
Functions in the Body
- Promotes growth and bone formation
- Facilitates the metabolism of proteins, fats and carbohydrates
- Regulates the body’s energy requirements: An overactive thyroid increases the body’s energy requirements, while there are less energy requirements with an underactive thyroid.
- Enlargement of the thyroid gland (goitre development)
- Underactive thyroid
- Developmental disorder of the central nervous system
- Growth deficiency
- Iodine deficiency causes severe developmental disorders in the foetus
The maximum amount of iodine tolerated by the body is 1000 mg. Toxic reactions from excessive amounts in the body is unknown. However, an overactive thyroid leads to symptoms such as nervousness, trembling, profuse sweating and weight loss.
+ none known.
– Foods rich in nitrates and tap water decrease iodine availability.
Fish, algae, milk, eggs, bread, mushrooms, leafy greens, iodized salt.
Recommended Daily Amounts
Young people 150 µg
Adults 150 µg
Adults 65 years old and over 150 µg
During pregnancy and lactation the need is increased.
«5 a Day» helps you in meeting your body’s daily mineral and trace elements requirements.
The body’s daily iodine requirement is provided by 500 g of lamb’s lettuce, or 970 g of mushrooms, or 1,1 kg of broccoli, or 1,4 kg of spinach or from 1,7 kg of watermelon.