Deficiencies of selenium, vitamin A, or iron may also affect iodine..Learn more.
Iodine is an important mineral that is naturally found in some foods and added to others (primarily iodized salt). It is most concentrated in foods from the ocean. More than 70 countries, including the US and Canada, have salt iodization programs. Iodine is an essential component of thyroid hormones, thyroxine (T4) and triiodothyroxine (T3), which help to regulate metabolic rate, body temperature, growth, reproduction, blood cell production, muscle function, nerve function, and even gene expression. Iodine appears to have physiological functions including a role in the immune response and possibly a beneficial effect on mammary dysplasia and fibrocystic breast disease.
The most useful clinical tool for measuring thyroid function and thus iodine sufficiency is to measure thyroid stimulating hormone (TSH), which is released from the pituitary gland and stimulates thyroid hormone production and release. If the TSH is high, thyroid function should be evaluated further. Selenium-dependent enzymes are also required for the conversion of thyroxine (T4) to the biologically active thyroid hormone, triiodothyronine (T3); thus deficiencies of selenium, vitamin A, or iron may also affect iodine status. Another method to assess iodine status is the urinary iodine excretion test.
RECOMMENDED INTAKES :
- Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals.
- Adequate Intake (AI): established when evidence is insufficient to develop an RDA; intake at this level is assumed to ensure nutritional adequacy.
- Estimated Average Requirement (EAR): average daily level of intake estimated to meet the requirements of 50% of healthy individuals. It is usually used to assess the adequacy of nutrient intakes in population groups but not individuals.
- Tolerable Upper Intake Level (UL): maximum daily intake unlikely to cause adverse health effects.
A Article by a nutrition Student ‘Syeda Ruhina Raushan’