What are the sources of iodine

What are the sources of iodine, iodine is also an indispensable element of our body, for the lack of iodine we can use the daily life of the ingredients to supplement the iodine ingredients, then what are the sources of iodine, the following is the relevant introduction, together with a little bit of understanding.

What are the sources of iodine1

During pregnancy, every element of a pregnant woman's body needs to reach a certain level so as not to affect the development of the fetus. The most common deficiencies in pregnant women are iron and calcium, but attention should also be paid to iodine supplementation. Iodine deficiency in pregnant women predisposes them to goiter and affects the development of the fetus. Severe cases of neonatal cretinism are clinically characterized by weakness, aversion to cold, and disinterest in the outside world. The First Baby's Me album tells you the common sense of daily iodine supplementation. There are two ways to supplement iodine during pregnancy: food supplementation and medication. Food supplementation is the best way to supplement. Foods with the highest iodine content are seafood, such as kelp, nori, mussels, sea cucumbers, dried scallops, lobsters, and marine fish. When you eat, you should pay attention to cooking methods to avoid iodine deficiency, and consuming iodized salt is another important way to supplement iodine.

Pregnant women in marginal low iodine areas should take iodine-containing vitamin tablets under the guidance of a doctor, which can prevent or correct relative iodine deficiency. Iodine-containing substances, such as potassium iodide tablets, thyroid tablets, iodized oil, oral intramuscular injection of iodized oil. should be adequately supplied to pregnant women in iodine-deficient areas or for the treatment of severe iodine deficiency, which can significantly reverse iodine deficiency in the fetus. However, it has also been reported that long-term administration of large doses of potassium iodide to pregnant women can lead to postpartum goiter, sometimes accompanied by hypothyroidism, and therefore pharmacological iodine supplementation should be used with caution. It is generally recognized that a daily iodine intake of no more than 1 mg per person should be safe. Many well-known experts in the domestic obstetrics and gynecology and nutrition departments recommend that pregnant women should ensure that they eat kelp 1-2 times a week during pregnancy.

Kelp is rich in iodine, calcium, phosphorus, selenium and other essential trace elements, of which the calcium content is 10 times that of milk, and the phosphorus content is higher than all vegetables. Kelp is also rich in carotene, vitamin B1 and other vitamins, beauty, prevention and treatment of obesity, hypertension, edema, atherosclerosis and other effects, so it is known as "longevity dish". Kelp is not only the most ideal iodine supplement for pregnant women, but also to promote the development of the baby's brain good food. This is because the lack of iodine in pregnant women will affect the synthesis of thyroxine in the body. If the fetus can not get the necessary thyroxine, it will lead to underdevelopment of the brain and low IQ. Even if enough iodine is added after birth, it is difficult to correct congenital mental retardation. The best way for pregnant women to eat kelp is to cook it in broth with meaty bones or shellfish, stir-fry shredded kelp meat and shrimp with kelp, or make porridge with green beans and rice, and cold is also a good choice. Be careful when making soup with kelp. Boil kelp in a pot without a lid for 5 minutes. Before frying kelp, it is best to blanch the washed fresh kelp in boiling water, so that the fried vegetables will be more crispy, tender and delicious.

Kelp is cool, for pregnant women, cooking should add some hot ginger juice, garlic and so on. And you shouldn't put too much oil. How to better supplement iodine for pregnant women? Recommended dose for pregnant women: the recommended daily intake is 150 micrograms/day. Since excessive iodine may be harmful, a daily intake of 1100 mcg is recommended. Recommended intake during pregnancy: The recommended daily intake is 220 mcg. The maximum daily food intake is the same as before pregnancy. Labeled daily value: 150 mcg. Iodine . Food Sources : Most iodine is added during the production of certain specific foods. Dairy products, seafood, seaweed, eggs, bread and pickles are also sources of iodine. Iodized salt is also a reliable way to consume iodine, and it is generally popular around the world unless non-iodized salt is recommended for medical reasons. Interestingly, sea salt does not contain iodine. Although the United States and most developed countries have been free of iodine deficiency in recent decades, the World Health Organization is still working to ensure that all women of childbearing age have access to safe amounts of iodine, especially in areas where iodized salt is still not widely available.

What are the sources of iodine2

1, iodine-rich foods

1, seafood

Marine life is high in iodine. The highest iodine-containing foods are seafood, such as kelp, seaweed, fresh scallops, dried arkshells, dried clams, dried scallops, tamarinds, sea cucumbers, jellyfish, lobsters, and so on.

Kelp has the highest iodine content, reaching more than 240 mg/kg in dried kelp; followed by sea shellfish and fresh sea fish reaching about 800 micrograms/kg. However, salt contains very little iodine, the more refined salt contains less iodine, sea salt contains about 20 micrograms of iodine / kg.

2, terrestrial food

Terrestrial food to eggs, milk iodine content up to 40 micrograms / kg ~ 90 micrograms / kg, followed by meat, freshwater fish iodine content is lower than that of meat, the iodine content of plants is the lowest, especially fruits and vegetables.

80%-90% of the human body's iodine comes from food, 10%-20% is obtained through drinking water, and 5% of iodine comes from the air. Iodide in food is reduced to iodide ions before it can be absorbed, and iodine bound to amino acids can be absorbed directly.

3. List of food iodine content

Kelp (dried): 240,000 mcg/kg

Seaweed (dried): 18,000 mcg/kg

Hair (dried): 11,800 mcg/kg

Blue jack (fresh): 180 mcg/kg

Mackerel (fresh): 18,000 mcg/kg

Sackling (fresh): 18,000 mcg/kg

Sekia mackerel (fresh): 135 mcg/kg

Fish maw (dried): 480 mcg/kg

Dried arkshell: 2400 mcg/kg

Dried clams: 2400 mcg/kg

Dried razor clams: 1900 mcg/kg

Dried scallops: 1200 mcg/kg

Mussels: 1200 mcg

Sea cucumber (dried): 6000 mcg/kg

Jellyfish (dried): 1320 mcg/kg

Lobster (dried): 600 mcg/kg

Scallop (fresh): 80 mcg/kg

2, how to scientifically consume iodized salt

1 Once you stop using iodized salt, it is easy to cause iodine deficiency recurrence.

2, do not buy too much iodized salt at a time, because the iodine element is easy to volatilize over time.

3, in the stir-fried vegetables, cooking soup should not be too early to put salt, it is advisable to put in the food when the pot.

4, the storage of iodized salt should be easy to cover, and placed in a dry, backlight avoiding high temperature.

5, iodized salt to see the anti-counterfeiting signs, it is best to go to the regular supermarkets to buy.

6, take some drugs to avoid eating iodized salt. For example, taking mercury-containing drugs such as cinnabar, it is not advisable to consume iodized salt at the same time.