What are common sources of iodine in the U.S. diet?
It has been difficult to identify sources of dietary iodine in the U.S. There are a wide range of potential sources, and varying dietary practices likely contribute to wide fluctuations in individual iodine intake. Food iodine levels are further affected by regional variations in topsoil content and irrigation practices. The U.S. Food and Drug Administration does not require iodine content to be listed on food packaging. Salt In 1990, the World Health Assembly adopted universal salt iodization as the route to eliminate iodine deficiency disorders. Though iodized salt was responsible for eliminating the goiter belt in the U.S. beginning in the 1920s, it has never been mandated in the U.S. 70% of salt sold for household use in the U.S. is fortified with 100 ppm potassium iodide (i.e. 400 g iodine is present in one teaspoon of iodized table salt) (17), but household table salt accounts for only about 15% of daily salt intake in the U.S. Among the possible reasons for the decrease in U.S.
