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Sources of Dietary Iodine: Bread, Cows’ Milk, and Infant Formula in the Boston Area

Section of Endocrinology, Diabetes, and Nutrition (E.N.P., S.P., X.H., S.L.L., L.E.B.), Boston Medical Center, Boston University School of Medicine, Boston, Massachusetts 02118; and Golestan University Medical School (H.R.B.), Golestan, Iran

Address all correspondence and requests for reprints to: Lewis E. Braverman, M.D., 88 East Newton Street, Evans 201, Boston, Massachusetts 02118. E-mail: lewis.braverman{at}bmc.org.

Dietary iodine is essential for thyroid hormone production. Although U.S. dietary iodine is generally adequate, some groups, especially women of childbearing age, are at risk for mild iodine deficiency. Children’s average urinary iodine is higher than that of adults. U.S. dietary iodine sources have not been assessed recently. A survey of iodine content in 20 brands of bread, 18 brands of cows’ milk, and eight infant formulae was performed between 2001 and 2002. Three bread varieties contained more than 300 µg iodine per slice. Iodine content in other brands was far lower (mean ± SD, 10.1 ± 13.2 µg iodine/slice). All cows’ milk samples had at least 88 µg iodine/250 ml, ranging from 88–168 µg (116.0 ± 22.1 µg/250 ml). Infant formulae values ranged from 16.2 to 56.8 µg iodine/5 oz (23.5 ± 13.78 µg/5 oz). The public should be aware of the need for adequate dietary iodine intake and should be aware that ingredient lists do not reflect the iodine content of foods.

Abbreviation: NHANES, National Health and Nutrition Examination Survey.

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