Show Summary Details
Page of

Iodine deficiency disorders 

Iodine deficiency disorders
Chapter:
Iodine deficiency disorders
Author(s):

Michael B. Zimmermann

DOI:
10.1093/med/9780199235292.003.3109
Page of

PRINTED FROM OXFORD MEDICINE ONLINE (www.oxfordmedicine.com). © Oxford University Press, 2016. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Medicine Online for personal use (for details see Privacy Policy and Legal Notice).

date: 21 September 2018

Iodine (atomic weight 126.9 g/mol) is an essential component of the hormones produced by the thyroid gland. Thyroid hormones, and therefore iodine, are essential for mammalian life (1). The native iodine content of most foods and beverages is low, and the most commonly consumed foods provide 3–80 μ‎g/serving (1). The major dietary sources of iodine in the United States of America and Europe are bread and milk (2). Boiling, baking, and canning of foods containing iodized salt cause only small losses (≤10%) of iodine content. The iodine content in foods is also influenced by iodine-containing compounds used in irrigation, fertilizers, livestock feed, dairy industry disinfectants, and bakery dough conditioners. The recommendations for iodine intake by age and population group (3) are shown in Table 3.2.3.1.

Access to the complete content on Oxford Medicine Online requires a subscription or purchase. Public users are able to search the site and view the abstracts for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can't find the answer there, please contact us.