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The marriage of dairy to the development of iodine deficiency has become a topic of concern. Iodine, an essential element, is pivotal in creating thyroid hormones. These hormones not only regulate metabolism but also reign as the Queen of female hormones. Iodine plays a key role in the growth and development of the fetal brain, and continues to be crucial during the early years of life. The issue of iodine deficiency is critically important, not only for pregnant women but for all women of reproductive age.
American scientists have recently delved into the reasons behind the declining iodine levels in women’s bodies over time. Their findings were presented at the annual meeting of the American Thyroid Association (ATA) during the organization’s centennial celebration.
Gauging Iodine Deficiency Levels
To investigate the trends in iodine levels in the body, scientists evaluated data from 24,145 women of reproductive age and 1,702 pregnant women between 2001 and 2020. The information was sourced from the National Health and Nutrition Examination Survey (NHANES), an American database.
Researchers gathered data on of dairy consumption and their substitutes, closely monitoring iodine levels in the participants’ bodies.
Results
During the study period, the average iodine concentration in reproductive age women’s urine decreased from 142 µg/L to 106 µg/L.
Among pregnant women, the sole factor significantly associated with urine iodine concentration was dairy consumption.
Changes in dietary trends, particularly the decrease in dairy consumption, included an increase in the intake of cow’s milk substitutes such as almond milk and soy milk, which do not contain iodine.
The median urinary iodine levels of women consuming plant-based milk substitutes are lower than those in women consuming cow’s milk.
First author Cheng Han, MD, Boston University Chobanian & Avedisian School of Medicine, USA
Less Dairy Leads to Iodine Deficiency
The decrease in dairy consumption is directly linked to a reduction in iodine concentration in the body. Interestingly, women of reproductive age with higher levels of education and socioeconomic status tend to include fewer dairy in their diets.
The percentage of women of reproductive age who rarely consumed dairy significantly increased during the study period. At the same time, the proportion of those reporting frequent consumption decreased by over 50%.
Although average iodine concentrations among pregnant women remained relatively stable throughout the study period, this situation is not necessarily favorable. The levels remained below the World Health Organization’s recommended threshold of 150 µg/L, fluctuating between 147 µg/L and 133 µg/L.
Misconceptions Regarding Iodine Needs
Whitney Goldner, MD, a professor of medicine and director of the Thyroid and Endocrine Tumor Program at the University of Nebraska Medical Center in Omaha, acknowledged the existence of misconceptions about the necessary iodine intake. Even though many foods in the US are fortified with iodine, that does not mean all persons are iodine sufficient, she told Medscape Medical News.
Iodine sufficiency is diet-dependent and women of childbearing age should be aware of the recommended daily intake and try to fortify their diet if necessary.
Professor Whitney Goldner
Previous study reveals that pregnancy diet can protect the brain of both children and grandchildren of women.
