Nutrient Requirements during Lactation
Crystal D. Karakochuk, Kyly C. Whitfield, Tim J. Green, Klaus Kraemer in The Biology of the First 1,000 Days, 2017
Although substantial progress has been made over the recent decades through programs of universal salt iodization, iodine deficiency remains a significant health problem worldwide, and affects both industrialized and developing nations [89]. Evidence suggests that pregnant and lactating women may be at risk of iodine deficiency where universal salt iodization is not fully implemented. The WHO and UNICEF (United Nations Children’s Fund) recommend iodine supplementation for pregnant and lactating women in countries where less than 20% of households have access to iodized salt, until the salt iodization program is scaled up. Countries in which household access to iodized salt ranges from 20% and 90% should make efforts to accelerate salt iodization programs or assess the feasibility of increasing iodine intake in the form of a supplement or other iodine-fortified foods by the most susceptible groups [90].
Selected Functional Foods That Combat the Effects of Hyperglycemia and Chronic Inflammation
Robert Fried, Richard M. Carlton in Type 2 Diabetes, 2018
Although the International Council for the Control of Iodine Deficiency Disorders Global Network estimates that the proportion of US households with access to iodized salt now exceeds 90%, data regarding actual usage is limited and the contribution of iodinized salt to the overall iodine sufficiency of the US population is uncertain. This is particularly the case as there is a trend in reducing table salt intake consistent with the rising concerns about “sodium” in diet and hypertension and cardiovascular and heart disease. In fact, The Harvard Health Letter (June 21, 2011) seemingly supported that trend in an article titled “Cut salt—it won’t affect your iodine intake” (No authors listed. 2011). Actually, iodinized salt provides only a small fraction of ideal daily iodine intake.
Raw veganism and children
Carlo Alvaro in Raw Veganism, 2020
Regarding “iodine, calcium, iron, various fatty acids, creatine and taurine” rather than discussing them individually, it is sufficient to make the following four remarks. First, once again, people may be deficient in any of these micronutrients for a variety of reasons irrespective of whether they follow a vegan diet. Consider iodine. Animals do not manufacture iodine, only plants do. Sea vegetables are rich in iodine. Again, why the middleman? Also, there are other fruits and vegetables that contain reasonable amounts of iodine. Furthermore, one may obtain iodine from table salt and supplements. Most importantly, according to the National Institute of Health, the people who may not get enough iodine are “People who do not use iodized salt, pregnant women, people living in regions with iodine-deficient soils who eat mostly local foods, and people who get marginal amounts of iodine and who also eat foods containing goitrogens [such as cruciferous vegetables].”18 Note that vegans and vegetarians are not included in the list because there is no evidence that only vegans are at risk of not getting enough iodine.
Investigational drugs in early stage clinical trials for thyrotoxicosis with hyperthyroidism
Published in Expert Opinion on Investigational Drugs, 2018
José-Manuel Gómez-Sáez
Dietary iodine intake has been suggested to affect the efficacy of treatment with antithyroid drugs and some studies revealed that excessive iodine intake reduced the efficacy of this treatment and increased recurrence rate. In a prospective randomized trial of newly diagnosed patients with Graves´ disease, the iodine-supplemented group included 203 patients, and the iodine-restricted group included 202 patients. Patients in the iodine-supplemented group were given about 10 g of iodized salt every day, while the iodine-restricted group received noniodized salt with low-iodine or non-iodine diet and the intervention lasted for 24 months. Within 12 months of withdrawal of treatment, the total recurrence rate in the iodine-supplemented group was 35.5%, significantly lower than in the iodine-restricted group, which was 45.5%. Optimal dietary iodine supplementation during antithyroid drug therapy for Graves’ disease is associated with lower recurrence rates than those patients with iodine restriction, and therefore, diet control with strict iodine restriction might be an adverse factor in the management of Graves´ disease. TRAbs that showed lower concentrations in the iodine-supplemented group may contribute to the lower recurrence rate in this group [36]. This study is registered with National Natural Science Foundation of China (81370886).
Iodine status of pregnant women and children age 6 to 12 years feeding from the same food basket in Mopani district, Limpopo province, South Africa
Published in South African Journal of Clinical Nutrition, 2019
E Mabasa, NS Mabapa, PL Jooste, XG Mbhenyane
In the current study, 52.5% of households used adequately iodised salt with an iodine concentration of ≥ 15 ppm, which is lower than the international goal of 90% of households using adequately iodised salt.17 Of concern is that almost 48% of the households are using inadequately or non-iodised salt. The majority of women had inadequate knowledge on iodine nutrition and its benefits. Almost all households (98.9%) indicated that they consume salt as the main source of iodine and that they added salt either before or during cooking. A study in India18 reported the effect of cooking methods on iodine losses. It showed the loss of iodine during cooking depends on the method and cooking time or when salt is added during the process. It concluded that it is advisable to sprinkle salt after cooking (where it is possible) rather than adding salt while cooking. The consumption of salt and how it is added to food should be included as part of nutrition education on iodine. Despite the success of the mandatory iodisation programme at the national level in South Africa, there are some areas, particularly in the Limpopo province, where the implementation is poor or there is poor knowledge and practices. This could be attributed to many factors, including lack of knowledge on iodine nutrition or the reported use of cheap non-iodised agricultural salt bought at local spaza shops (informal convenience stores) and from small-scale salt traders.
Interplay between metabolic and thyroid parameters in obese pubertal children. Does visceral adipose tissue make the first move?
Published in Acta Clinica Belgica, 2021
Nicoleta Răcătăianu, Nicoleta V. Leach, Sorana D. Bolboacă, Maria Loredana Soran, Ocsana Opriş, Eleonora Dronca, Ana Valea, Cristina Ghervan
Conversely, TSH-induced IGFRs expression stimulates thyroid cells response to the proliferative action of insulin independently of TSH. Thus, secondary hyperinsulinemia may be a risk factor for thyroid growth and proliferation [28,29]. In our study, the most common thyroid disorder was non-autoimmune goiter, followed by thyroid nodules, non-autoimmune hypothyroidism, and Hashimoto’s thyroiditis. The sampling method of our study may explain the relatively high frequency of goiter and thyroid nodules comparative to other studies [27,30,31], as the participants were selected from an endocrinology clinic for obesity investigation rather than the general obese population. Also, most subjects had severe obesity, which is associated with important endocrine and metabolic changes. Since the iodine status of the selected children could not be determined (although they all consumed iodized salt), we were unable to investigate iodine deficiency as a potential cause for the increased presence of morphological thyroid abnormalities observed. Prospective studies with larger cohorts and longer follow-up are needed to evaluate thyroid morphological changes and predictive factors among obese children.