Why is iodine important in human nutrition

We hear very often that a person needs iodine. This is the only trace element that is directly involved in the synthesis of the thyroid hormone-thyroxine, which controls and increases the intensity of metabolism, regulates heat exchange in the body, cell division and growth, the liver and cardiovascular system.

The lack of iodine has a very strong effect on the body. A person's reaction speed and attentiveness decreases, the immune system weakens and the body weight increases. If the iodine deficiency is not replenished, the thyroid tissue begins to grow, trying to compensate for the lack of production of the hormone thyroxine by the number of cells. This increase in the thyroid gland is called a goiter.

The World Health Organization recommends consuming 120 to 150 micrograms of iodine per day daily. And this amount should come with food. Most of the iodine is found in seafood: in seaweed-about 220 mg per 100 g, and in shrimp-150 mg per 100 g. In meat, milk and dairy products, the iodine content is only 7-16 micrograms/ 100 g. And in drinking water in most regions of our country, there is very little of it – 0.2-2 micrograms/l.

Iodine deficiency does not allow us to lose weight and enjoy life, and its lack can only be determined by an endocrinologist based on blood and urine tests. The easiest way to make up for the lack of iodine in the diet is to use iodized salt for cooking.