Top 10 Foods Highest in Iodine

Introduction: The physiological role of iodine in the human body is achieved through the synthesis of thyroid hormones, which are among the most important hormones in the body. So, what is the physiological role of iodine?

1. Maintain the body's energy metabolism (the breakdown of substances to provide energy for life activities) and heat production (maintaining body temperature). A reduction in thyroid hormone synthesis caused by iodine deficiency can lead to impaired basic life activities and decreased physical fitness. This effect is lifelong.

2. Promote physical development. Thyroid hormones regulate bone development, sexual development, muscle development, and height and weight in children during their growth period. A deficiency in thyroid hormones can lead to symptoms and signs of developmental retardation, such as delayed physical development, delayed sexual development, short stature, and weak muscles.

3. Brain development. During a certain period of fetal or infant brain development, it is essential to rely on thyroid hormones. Its deficiency can lead to varying degrees of developmental retardation in the brain, and after birth, varying degrees of intellectual disability.

Braised Kelp with Aromatic Spices

This type of impairment is basically irreversible, and supplementing iodine after the critical period is of no avail. However, iodine supplementation can still ensure normal physical development, correct hypothyroidism, restore physical fitness, and indirectly improve intellectual activities.

Foods high in iodine are mostly seafood, such as kelp, seaweed, fresh hairtail, dried clams, scallops, mussels, sea cucumbers, jellyfish, and lobster. Kelp has the highest iodine content, reaching over 2000 micrograms/kg in fresh kelp. Next are marine fish and shellfish (around 800 micrograms/kg). Among land foods, eggs and milk have the highest iodine content (4-90 micrograms/kg), followed by meat. The iodine content in freshwater fish is close to or slightly lower than that in meat. Plants have the lowest iodine content.

In addition, salt contains very little iodine. The more refined the salt, the less iodine it contains. The iodine content in sea salt is about 20 micrograms/kg. If a person consumes 10 grams of salt per day, they can only obtain 2 micrograms of iodine, which is far from enough to meet the needs of preventing iodine deficiency disorders.

Seaweed and Shrimp Dumplings and Wontons