American Journal of Clinical Nutrition, Vol 23, 870-874, Copyright © 1970 by The American Society for Clinical Nutrition, Inc.

Dietary Sources of Iodine in Areas with and without Iodine-Deficiency Goiter

¹ From the Athens University School of Medicine, Department of Clinical Therapeutics, Alexandra Hospital, Vas. Sofias and Lourou Str., Athens 611, Greece

A study is presented on the iodine content of drinking water, milk (from cows, goats, and sheep) and various food items in the ready-to-eat form from Athens and from the endemic goiter areas of Thessalia, Greece. In general, the iodine content in Athens is lower than the values reported from the United States, and it is even lower in the endemic areas studied. There were no seasonal fluctuations of the iodine content of the water and the cow's milk. Milk from sheep contained more iodine during the late spring and the early summer. Substantial amounts of iodine were found consistently only in foods of animal origin. The great variation in the iodine content of chicken, meat, and bread is attributed to the use of iodinated substances by some farms or bakeries. It is concluded that, even in areas without endemic goiter, the iodine content of natural food is barely adequate; the universal iodization of household salt is proposed as the best way to ensure a sufficient intake in all members of the community, irrespective of their individual food habits.