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October 21 is World Iodine Deficiency Day

Most residents of Ukraine consume only 40-80 μg of iodine per day.

Prevention of iodine deficiency:

Consumption of iodized salt. To prepare daily dishes, replace regular salt with iodized salt.

ATTENTION: Add salt to ready meals, not during cooking

The following products should be added to the daily diet:

seafood (mussels, squid, shrimp, caviar);

fish (pollock, hake, cod, salmon, zander, tuna, etc.);

seaweed (kelp);

vegetables (potatoes, radishes, garlic, beets, tomatoes, eggplants, asparagus, green onions, sorrel, spinach, white beans);

fruits (bananas, oranges, lemons, melons, pineapples, persimmons, feijoa, avocados, grapes, pears, apples, cherries, strawberries, prunes);

eggs;

milk;

meat: beef, chicken, turkey, pork;

cranberry;

walnuts, pistachios.

By the way: it is quite difficult to create an excess of iodine in the body, since 95-98% of iodine entering the body is excreted in the urine, and 2-5% - through the intestines.


WHO experts consider a safe dose of iodine to be 1,000 μg (1 mg) per day.

In some countries, such as Japan, the daily intake of iodine can reach 20 mg per day (20,000 mcg) through the consumption of seaweed and seafood.

In Australia, it is considered safe to consume up to 2,000 mcg of iodine per day for adults and up to 1,000 mcg for children.

Over a lifetime, a person consumes about 3-5 g of iodine - about one teaspoon.


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