All breads (except organic) in New Zealand now have iodine added to them. So what is iodine, and why has it been added to our bread?
Why is iodine important?
Iodine is a mineral and an essential nutrient for life. Although only required in very small amounts, it is an important constituent of thyroid hormones. The thyroid, a small butterfly shaped gland in the neck, needs iodine to produce thyroid hormones, which are essential because they regulate our metabolism. In children, especially young children, including the developing foetus, thyroid hormones help regulate physical and mental development.
What happens if there is not enough in the diet?
The term iodine deficiency disorders is used to describe the wide range of effects low iodine status can have on health. One of the serious health effects of iodine deficiency disorders is goitre (enlargement of the thyroid gland). In very severe iodine deficiency, stunted growth and mental retardation can occur in children. A number of studies have reported adverse effects on hearing capacity, motor and cognitive function in children associated with moderate and severe iodine deficiency.
Why are we concerned in New Zealand?
Recent evidence from a number of studies has indicated that the iodine status of New Zealanders is now declining to the point where intervention is again required to ensure that iodine deficiency disorders do not once again widely affect the New Zealand population.
Could we get sufficient iodine from the food we eat?
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Dietary sources of iodine include seafood (fish, shellfish and seaweed), iodised salt, seameal custard, milk and eggs. The NZ Ministry of Health’s Food and Nutrition Guidelines recommend choosing iodised salt when using salt, but do not recommend increasing overall salt intake.
The iodine content of, vegetables, fruits and grains generally reflect the iodine level of the soil in which they were grown. The iodine content of New Zealand soils is low and as a consequence locally produced foods are also low in iodine. Iodine levels of meat, chicken, eggs and dairy products are reflective of the iodine content of the animal feed used. Currently it is difficult for most consumers to obtain adequate iodine from their normal diet.
How is it proposed to increase the amount of iodine in the food supply?
From September 2009, in Australia and New Zealand, it will be mandatory for bread (except organic) to be fortified with iodine. The mandatory iodine fortification regulation requires the replacement of the existing salt in bread with iodised salt. This is preferable to people adding extra iodised salt to their food.
While bread will be required to contain iodised salt, manufacturers may choose to use iodised salt in other foods. This provides manufacturers with an opportunity to make products as alternative iodine sources for people who don’t eat bread. If iodised salt is used, it will be listed in the ingredient list of packaged food.