Mandatory iodine fortification ( this information is no longer current and may be out of date)
What is mandatory iodine fortification?
Food Standards Australia New Zealand (FSANZ) has developed a mandatory iodine fortification regulation to help address iodine deficiency across most of the population. This regulation requires the replacement of non-iodised salt with iodised salt in all bread, except organic bread. From October 2009, most bread in Australia and New Zealand will contain added iodine.
Recent evidence shows a re-emergence of iodine deficiency in parts of the Australian and New Zealand populations. Health Ministers advised that iodine deficiency is prevalent and severe enough to warrant intervention and that mandatory fortification is the most effective strategy to address this deficiency.
Why do we need iodine?
Iodine is a mineral and an essential nutrient for life. 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.
How much iodine do we need?
Iodine is a trace mineral and so we need only very small amounts. Most adults require 150 micrograms a day (a microgram is a millionth of a gram). Although only small amounts are needed, we need iodine regularly because we cannot store large amounts in the body.
Pregnant or breast-feeding women need slightly more iodine as they provide all of their baby’s iodine. During pregnancy, the recommendation is 220 micrograms per day and when breast-feeding it is 270 micrograms per day.
Where do we get iodine?
Iodine is in many foods, but much of the Australian and New Zealand food supply is low in iodine. This has led to widespread iodine deficiency throughout the population. The following table is a guide to the iodine content of various foods. However, the actual iodine content of food will vary depending on where it is grown and what manufacturing process it has been through.
Table: Iodine Content of Various Foods
Food | micrograms of iodine per 100 g |
Oysters | 160 |
Sushi (containing seaweed) | 92 |
Canned salmon | 60 |
Bread (with added iodised salt) | 46 |
Steamed snapper | 40 |
Cheddar cheese | 23 |
Eggs | 22 |
Ice cream | 21 |
Chocolate Milk | 20 |
Flavoured Yoghurt | 16 |
Regular milk | 13 |
Canned tuna | 10 |
Bread | 3 |
Beef, pork, lamb | <1.5 |
Tap water (this varies from site to site) | 0.5-20.0 |
Apple, oranges, grapes, bananas | <0.5 |
How can extra iodine be added to the food supply?
The easiest way to add extra iodine to the food supply is by replacing non-iodised salt with iodised salt. International guidance and experience show that using iodised salt is one of the best ways to reduce iodine deficiency. Iodised salt has been found to be a suitable substitute for non-iodised salt in the majority of foods tested. In contrast, very little evidence exists for ways to add extra iodine to food other than via salt.
Where does the iodine in iodised salt come from?
The only forms of iodine permitted to be used for salt iodisation are potassium or sodium iodate or iodide. These forms are derived from mined mineral sources and are not derived from animals or plant sources.
Shouldn’t we be eating less salt?
Salt contributes to hypertension (high blood pressure) and there are efforts globally to encourage people to eat less salt. 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.
How will I know if iodised salt has been added to my food?
Manufacturers must list ‘iodised salt’ in the ingredient list on the labels of food containing iodised salt. Unpackaged bread and bread that is made and/or packaged at the point of sale is not required to have ingredient label information. This information may be available on request.
Will there be any bread that doesn’t contain iodised salt?
Organic bread will not be required to contain iodised salt. Similarly, bread mixes for making bread at home will not be required to contain iodised salt. However, manufacturers could choose to add iodised salt if they wish. Additionally, salt-free breads would not contain iodised salt.
What if I don’t eat bread?
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. If you are concerned you may not be getting enough iodine in your diet, consult your doctor for advice.
Will pregnant and breast-feeding women get enough iodine?
Although mandatory iodine fortification delivers sufficient amounts of iodine to the general population, for many pregnant and breast-feeding women it does not fully meet their much greater requirements. Pregnant and breast-feeding women may require iodine supplements.
As iodine is especially important for the unborn baby, all women who are pregnant, breast-feeding or considering becoming pregnant should ask their doctor, midwife or dietitian for advice on their individual dietary needs.
Are there any adverse health effects from mandatory iodine fortification?
The risk of adverse health consequences from mandatory iodine fortification is small across all groups. Mandatory iodine fortification is estimated to increase iodine intakes by approximately 45-66 microgram per day; an amount comparable to the iodine content of a large glass of milk (300ml). The increase in iodine intake is modest and therefore unlikely to cause harm even in the majority of iodine sensitive individuals.