New resource on iodine launched

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Certain groups of the UK population are classified as mildly iodine deficient, however according to The Dairy Council, consuming milk, yogurt and cheese can help to ensure that iodine requirements are met.

Iodine is an essential micronutrient that makes up part of the thyroid hormones which help release energy from food and regulate growth. These hormones also contribute to brain and nerve function, and help to maintain healthy skin.

Three portions of dairy can provide between 90% - 100% of the daily requirement for iodine across the lifespan, and therefore The Dairy Council has launched a new resource at University of Surrey to highlight the crucial role of including iodine in the diet.

Dr Anne Mullen, Director of Nutrition at The Dairy Council, said: “Iodine intake is particularly important for women during pregnancy and for young children since it contributes to growth and brain development. However, the latest National Diet and Nutrition Survey indicated that 22% of teenage girls and 10% of women do not obtain adequate iodine from food sources.”

Milk and dairy foods are known to make the biggest contribution to iodine in the UK diet, providing 64% of intakes among 1.5 to 3 year olds, 51% of intake among 4 to 10 year olds, 40% of intakes among 11 to 18 year olds, 33% of intake among 19 to 64 year olds and 37% of intake among those aged 65 and over, as highlighted in the National Diet and Nutrition Survey.

In light of evidence highlighting iodine as a nutrient of concern in British young and pregnant women, The Dairy Council Iodine booklet provides information to consumers and healthcare professionals about this often overlooked micronutrient.

A free copy of the booklet can be ordered or downloaded from: www.milk.co.uk/publications/default.aspx