The Iodine Content Of Foods And Diets: Norwegian Perspectives

Dietary sources of iodine vary with country and population. Determination of the iodine content in Norwegian foods shows that fish and seafood, milk and dairy products, and eggs have the highest iodine concentration. Dietary studies in the Norwegian population show that the amount and frequency of intake of these iodine rich sources are of great importance to achieve sufficient dietary iodine intake. Several studies carried out by sampling urine or calculating dietary iodine intake conclude that the majority of Norwegians have an iodine intake within the recommended ranges. However, subgroups of the population are in danger of having an insufficient dietary intake, i.e., pregnant women, adolescents, or subjects with irregular consumption of fish and dairy products. The contribution from iodized salt is considered to be insignificant, because only some brands of table salt are iodized and industrial salt is not. Increase in the iodine content of milk and dairy products through fodder supplement, and also the more widespread use of fish and seafoods, explains the eradication of iodine deficiency in Norway in the 1950s. To secure sufficient iodine intake in the population of Norway today, a continued monitoring of iodine concentration in foods, together with surveys of iodine nutrition and status in the population is necessary.