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Why are we more at risk for an iodine deficiency

Now that we are becoming less and less bread to eat, and the salt level in bread was reduced, there is an increased risk of iodine deficiency. Rheumatologist Richard Verheesen focuses on diet and lifestyle, and explains what’s going on.

Iodine is an important mineral in our diet. It ensures that the thyroid functions properly. When there is a serious lack of iodine is for the thyroid to slow down, which can lead to fatigue and weight gain.

“Iodine deficiency in children, growth retardation and impaired learning ability up to you. And, in extreme cases, may even have stunted growth,” according to Verheesen, rheumatologist at the Máxima Medical Center in Eindhoven, the netherlands.

Jodiumhoudend of salt in a loaf of bread

A bit of history: in 1942, the government decided to have the iodine deficiency in the population of the Netherlands is to reduce the sector jodiumhoudend of salt to a loaf of bread to add to it. In the first instance, be voluntary, later compulsory.

Since then, they used the bakers for their bread, rusks, and crackers, salt, or sodium chloride, which, on a per kilogram from 70 to 85 parts of iodine was added to it. This is the so-called broodzout, in 2009, to be replaced by the baker’s salt, which is per kg and no more than 65 milligrams of iodine should contain. In contrast to the broodzout may be baker’s salt can also be used in cookies, cakes, and pastries.

Bakers, however, are not required to be jodiumhoudend of salt. However, the bakery trade, with the government, and agreed as far as possible, to make use of the jodiumhoudende – baker’s salt.

In order to put it to the test to take early on to the Consumer by 2017, at 54 bakeries and bakkerijketens, 10 supermarkets and 9, the producers of gluten-free bread and they have baker’s salt, used in the manufacture of bread.

Not all of the bakers appeared to baker’s salt to be used. As it turns out, more than one-half of the organic bread is not iodized salt, and to contain it. Here you can check and see if any of your goods are on the list. On the label of a loaf of bread there is also, of baker’s salt is made.

Our jodiuminname falls

Research conducted by the institute for public health and it appears that our jodiuminname between 2006 and 2015, with a one-third decline. This is mainly because there is less bread to go and eat in the kitchen, reducing the amount of salt are going to be using it, and because of the salt content in bread was reduced,” explains Verheesen out.

“Less salt is better for our health, but it is not as if we have too little iodine in their diet,” he continues.

These foods are naturally high in iodine are:

  • Seaweed
  • To be found
  • Shrimp
  • Eggs
  • Milk

These groups are at risk of an iodine deficiency

How concerned should we be? According to the netherlands Nutrition centre and the NETHERLANDS are two groups of risk for an iodine deficiency: people who have had little or no food to eat, and bread without iodized salt-food, including organic bread, or thuisgebakken loaf of bread without iodized salt. This is easy to solve, however, iodized salt is to be used.

Verheesen, emphasizes that women who wish to become pregnant, or are pregnant or breast-feeding, are at risk. “They have, arguably, the more iodine is needed, and because of their children’s iodine intake is necessary for growth.”

The GOVERNMENT contends that the jodiuminname of women in the child bearing age is indeed too small. The board of Health on recommended allowances for pregnant women-175 micrograms per day for women who are breast-feeding up to 200 micrograms in respect of the general counsel of the 150 microgram per day.

Opinion on iodine

Verheesen and is surprised to see that the women in our country have no iodine is given. “In a number of countries, including the United States and Canada, and given the above-mentioned women, in the opinion of iodine as a supplement, to take, like folic acid.”

He advises everyone to determine for themselves whether the power supply is inadequate to the iodine that it contains. A slice of bread, with a 1.3% baker’s salt, for example, will contain less than 20 micrograms of iodine. You can also use the Eetmeter of the Nutrition centre (voedingscentrum) calculate the amount of iodine in your daily intake.

“If it turns out that your diet to low-iodine it contains, it would be me, in any case, at home, in the kitchen, only to jodiumhoudend salt,” according to Verheesen. “And the more fish that are naturally rich in folate – eat.”

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