An increasing number of young women are at increased risk of having children born with impaired neurological conditions, due to poor iodine intake.
Dietary changes, including a growing trend towards the avoidance of bread and iodised salt, as well as a reduced intake of animal products containing iodine can contribute to low iodine levels.
A small pilot study undertaken by the University of South Australia (UniSA) comparing iodine levels between 31 vegan/plant-based participants and 26 omnivores has flagged the potential health risk.
Urine samples showed iodine readings of 44 ug/L in the plant-based group, compared to the meat eaters’ 64 ug/L level. Neither group came close to the World Health Organization’s recommended 100 grams per litre.
Participants from both groups who chose pink or Himalayan salt instead of iodised salt had severely deficient iodine levels, averaging 23…
