this post was submitted on 13 May 2026
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Iodine deficiency is creeping back. Vegans, vegetarians and pregnant women are most at risk (phys.org)
submitted 1 month ago by rss@news.abolish.capital to c/ecosocial@news.abolish.capital
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Iodine deficiency is often seen as a problem of the past, but this isn't entirely true. During the 20th century, the iodization of salt became one of the most effective public health interventions for preventing conditions caused by a lack of this mineral, including goiter (enlargement of the thyroid gland) and preventable damage to neurological development.

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[–] lookingforanALFpolycule@lemmy.world 0 points 1 month ago* (last edited 1 month ago) (2 children)

FYI the title is true for vegans and anyone outside of the US because the main source of iodine is from the cleaning liquid used on dairy equipment in the US that gets into the milk. Since this is not common everywhere you should consume iodized salt or take a supplement.

[–] abcdqfr@lemmy.world 2 points 1 month ago (2 children)

So the lactose intolerant are right up there? Greaaat. Any sources on this?

[–] lookingforanALFpolycule@lemmy.world 2 points 1 month ago

Galton et al. (1984) and Rasmussen, Galton and Peterson (1991)

But just google where the iodine in milk comes from.

[–] Chais@sh.itjust.works 2 points 1 month ago

Iodised salt

[–] SaveTheTuaHawk@lemmy.ca -1 points 1 month ago* (last edited 1 month ago) (1 children)

Just eat seaweed snacks or sushi with seaweed. Iodized salt tastes bitter, which is why chefs avoid it.

[–] lookingforanALFpolycule@lemmy.world 1 points 4 weeks ago

No. Chefs use kosher salt because it is finer and is easier to measure and distribute through a dish not because iodized salt has a taste.