Iodine in bread not enough
Iodised salt used in bread is not enough to provide healthy levels of iodine for pregnant women and their unborn children, according to new research.
The University of Adelaide study followed almost 200 South Australian women throughout their pregnancy and six months after giving birth.
In 2009, Australian bread producers added iodine to bread in order to help provide a boost to iodine levels in Australia.
Lead author, Associate Professor Vicki Clifton, said that despite the inclusion of iodised salt in bread, women who were not taking an iodine supplement during pregnancy were still suffering from iodine deficiency.
“Those women who were taking a supplement in addition to eating bread with iodised salt were receiving healthy levels of iodine, well within World Health Organisation guidelines,” Associate Professor Clifton said.
“Iodine is an essential element which is important for human brain development and thyroid function.”
The research was published in Nutrition Journal.
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