Increasing Iodine Deficiency Risk in WHO European Region Due to Dietary Changes

The WHO European Region is experiencing increased iodine deficiency linked to dietary changes, including the rise of plant-based alternatives to iodine-rich foods. This trend threatens especially pregnant women who require more iodine. Strategies are needed to ensure adequate iodine intake through policies mandating iodized salt and fortifying dairy alternatives with iodine. The lack of awareness about iodine deficiency’s consequences hinders progress, contributing to health and economic repercussions.

The WHO European Region faces a growing risk of iodine deficiency due to dietary shifts, particularly as plant-based alternatives to iodine-rich foods like milk and fish become more popular. This trend jeopardizes iodine intake, especially endangering pregnant women, who have increased iodine needs for fetal brain development. The decline in dairy consumption among both adolescents and adults raises concerns, as dairy is a primary iodine source across many European nations. Most dairy substitutes lack iodine, exacerbating the problem. Salt iodization continues to be essential for maintaining adequate iodine levels, yet changes in eating habits mean that pre-packaged and processed foods dominate sodium sources, with only a small percentage of these products using iodized salt. There is a call for more adaptable public policy to mandate iodized salt in processed foods and enhance iodine fortification in alternative dairy products. Lack of public awareness about iodine deficiency and its effects contributes to stagnation in addressing these concerns. Besides goitre, iodine deficiency can lead to preventable thyroid disorders, which are particularly problematic for older individuals. Moreover, insufficient iodine can impact overall population health and economic conditions.

Iodine deficiency is a critical health issue, particularly in the WHO European Region, where dietary shifts have led to decreased iodine intake, especially among populations that traditionally rely on dairy and fish as primary iodine sources. Iodine is crucial for thyroid function and fetal brain development, making the changes in diet particularly alarming for pregnant women. With processed foods becoming a dietary staple, the reliance on iodized salt has decreased, as many commonly consumed items do not use iodized salt, further compounding the risk of deficiency.

The shift towards plant-based diets in the WHO European Region may lead to increased iodine deficiency, especially among vulnerable groups such as pregnant women. Improving public health policies to ensure iodized salt use in processed foods and fortifying non-dairy products with iodine are essential measures to combat this health risk and safeguard population health.

Original Source: www.who.int