Changing Normal Values for Thyroidal Radioiodine Uptake

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Abstract
Determinations of 24-hour thyroidal radioiodine uptake were made on 63 euthyroid subjects in 1959 and by the same method on 53 euthyroid subjects in 1967–68. The uptake was 28.6 ± 6.5 per cent in 1959 and 15.4 ± 6.8 per cent in 1967–68 (mean ± S.D.). The low values currently seen reflected a large intake of iodine in the subjects, who displayed elevated urinary iodine excretions and plasma inorganic iodide concentrations, and depressed thyroidal iodide clearances. Food analyses revealed the diet to be very rich in iodine, and bread to be a major contributor of this substance to the diet. Further investigation showed that the process used for the commercial manufacture of bread was changed in the interval between the two studies and that the present method includes large quantities of iodine. About half the commercial white pan bread in the United States is now made by this process.

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