IODINE IN FINNISH FOODS

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  • 1 January 1982
    • journal article
    • research article
    • Vol. 52  (1) , 80-89
Abstract
The I content of Finnish foods was analyzed and the average daily intake of I estimated according to national food consumption statistics. The average calculated intake was 340 .mu.g/d per person, although an extensive seasonal variation was found in the estimate for the summer (280 .mu.g) and for the winter (400 .mu.g). The intake is 4-5 times greater now than it was in the mid 1950''s, when endemic goiter was common in Finland. The most significant sources of I in the average Finnish diet are dairy products, which also cause the seasonal variation in intake. Iodized table salt and eggs are other important sources. The present level of intake can be considered adequate and the further intensification of prophylactic practices with I unnecessary.