The 22nd Australian Total Diet study, published by Food Standards Australia New Zealand (FSANZ) in 2009, found significant iodine deficiencies across all age groups.
According to the study:
- Most adult respondents had dietary intakes below the Australian Estimated Average Requirements (EAR) of iodine; and
- No population groups approached the Upper Level of Intake (UL) of iodine
Dietary iodine sources:
- Seafood
- Yoghurt
- Ice cream
- Iodised salt
- Eggs
- Milk
As a result, mandatory fortification of iodine in Australian bread commenced in September 2009.
"Insufficient iodine intake, particularly in groups such as pregnant women, babies, and young children, is of great concern," Parliamentary Secretary for Health and Ageing, Senator Jan McLucas said.
"Mild to moderate iodine deficiency can result in children having learning difficulties and can affect the development of motor skills and hearing. In extreme cases it can result in severe intellectual disability."
In 2009, about 43 per cent of Australians had an inadequate intake of iodine. FSANZ predicted that this will drop to no more than five per cent after iodine fortification of bread.
Quick facts
- Women aged 19 to 49, which covers most of their childbearing years, need between 100 and 200 micrograms of iodine a day
- The study showed 70 per cent of the above group were not getting enough iodine.
- The study showed 10 per cent of children aged two to three years were not getting enough.
- The survey also showed that Australians' intake of selenium requires further investigation
References available on request