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Thyroid hormones are important in regulating metabolism as well as mental development. Our diet contains little iodine, so we enrich basic foods with it, such as. salt. In the diet, iodine occurs in the form of iodides and iodates.

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Most of the iodine we consume is absorbed into the body from food. From foods enriched with iodine, such as e.g. iodized salt is best absorbed iodine, ie almost completely, and in foods where it is naturally present, the absorption may be even less than 20% due to the presence of certain organic components of the food. Especially in crucifers (broccoli, cabbage, cauliflower, Brussels sprouts and similar vegetables), which are rich in sulphur glycosides, iodine absorption is impaired due to the presence of these compounds. Iodine absorption is also reduced by eating corn, beets, kohlrabi, bamboo tops, peanuts, soy and walnuts. It is also lower in the absence of vitamin A, selenium, zinc, copper and iron. Bioavailability or absorption is higher with iodide than with iodate, but both forms are absorbed quite well with food. Iodine is absorbed into the body throughout the digestive system.

The European Food Safety Authority, EFSA, has approved the following health claims for foods rich in iodine that may be used on food labels:

• plays a role in the production of thyroid hormones and the normal functioning of the thyroid gland

• plays a role in cognitive functions

• contributes to the functioning of the nervous system

• contributes to the release of energy during metabolism

• contributes to maintaining healthy skin

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