IODINE
Iodine is a nutrient essential for the production of thyroid hormones. These hormones are important for normal growth and development, particularly of the brain. The major dietary sources of iodine include seafood (especially seaweed), baked bread and dairy milk. Inadequate amounts of iodine may lead to a range of conditions, including goitre, hypothyroidism, and in severe cases, intellectual disability.1 Since October 2009, regulations have required that salt with added iodine (iodised salt) be used in all bread (except organic bread and bread mixes for making bread at home) in Australia.2
The average daily iodine intakes for Aboriginal and Torres Strait Islander people from food were 182 µg for males and 149 µg for females (see Table 1.1). However, intakes of iodine exclude the iodine consumed in table salt used both in food preparation and at the table. Given that 21% of the Aboriginal and Torres Strait Islander population reported that they add iodised salt in food preparation or iodised salt at the table, the levels reported in foods consumed may be lower than actual iodine consumption (see Table 12.1). See the Interpretation section of the Nutrient Intake chapter in the AHS Users' Guide for more information.
Excluding table salt as a source of iodine, the major food group contributors were Cereals and cereal products (32%) and Milk products and dishes (26%), followed by Non-alcoholic beverages (12%, mainly from Waters, municipal and bottled, unflavoured and Soft drinks, and flavoured mineral waters) (see Table 10.55).
Iodine, Estimated Average Requirement (EAR) and mean daily intake, by age
|
| Age (years) | EAR (µg)(a) | Mean intake (µg)(b) |
|
 | Males | Females | Males | Females |
| 2-3 | 65 | 65 | 180 | 164 |
| 4-8 | 65 | 65 | 156 | 152 |
| 9-13 | 75 | 75 | 176 | 174 |
| 14-18 | 95 | 95 | 195 | 141 |
| 19-30 | 100 | 100 | 205 | 146 |
| 31-50 | 100 | 100 | 186 | 146 |
| 51 and over | 100 | 100 | 156 | 138 |
|
Source:
(a) National Health and Medical Research Council 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: National Health and Medical Research Council < http://www.nrv.gov.au/nutrients/iodine>
(b) Australian Aboriginal and Torres Strait Islander Health Survey: Nutrition Results - Food and Nutrients, 2012-13 |
Was there a difference by remoteness?
Average daily iodine intake was higher for Aboriginal and Torres Strait Islander people living in non-remote area than in remote areas (171 µg compared with 145 µg) (see
Table 1.1).
How did this compare with non-Indigenous people?
Aboriginal and Torres Strait Islander people, on average, consumed less iodine per day than non-Indigenous people (165 µg and 172 µg respectively) (see
Table 1.1 and
Table 1.3).
Cereals and cereal products contributed most to iodine intake for both Aboriginal and Torres Strait Islander people (32%) and non-Indigenous people (28%).
The National Aboriginal and Torres Strait Islander Health Measures Survey (NATSIHMS) included tests for iodine. For more information on iodine levels for Aboriginal and Torres Strait Islander people see
Table 3.1 Selected biomarkers by Indigenous status, Persons (estimate).
ENDNOTES
1. World Health Organization, UNICEF, ICCIDD, 2007, Assessment of iodine deficiency disorders and monitoring their elimination, <http://www.who.int/nutrition/publications/micronutrients/iodine_deficiency/9789241595827/en/>, Last accessed 23/02/2015.
2. Food Standards Australia New Zealand 2012, Iodine fortification, <http://www.foodstandards.gov.au/consumer/nutrition/iodinefort/Pages/default.aspx>, Last accessed 23/02/2015.
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