A recent interview highlighted commentary from a leading Russian scientist on iodine intake and the role of sea salt. The deputy director for scientific studies at the Federal Center for Scientific Food Systems, whose name is associated with VMGorbatov RAS, and affiliated professors provided insights into how iodine is delivered to the body and what that means for public health. The discussion clarifies that relying on sea salt alone does not resolve iodine deficiency concerns for large portions of the population.
According to the experts, the typical iodine content in sea salt is capped at roughly 0.7 milligrams per kilogram. This level is often insufficient to address deficiencies on a broad scale, particularly in inland regions far from sea access. The conversation emphasizes that natural sea salt, while valued for taste and culinary use, generally does not supply enough iodine to meet daily requirements for many individuals.
In parallel, the researchers note that using specially iodized salt can play a preventive role for populations situated far from coastlines. In these areas, iodized salt may contain significantly higher iodine levels, sometimes around 40 milligrams per kilogram, which can contribute to better iodine status when used consistently as part of daily meals.
Beyond salt, the experts advocate including other iodine-rich foods in the diet. They point out that iodine is more efficiently absorbed when it comes from certain foods compared with others, suggesting that a combination of dietary sources may be more effective for maintaining adequate iodine levels.
One of the recommended strategies is to iodize foods using organic forms of iodine, such as iodine-containing proteins, or by incorporating ingredients with naturally high iodine content, like seaweed. Organic iodine compounds are generally better absorbed by the body, which can enhance overall iodine utilization and support thyroid function among the general population.
The discussion also touches on broader dietary approaches, noting that while iodized salt has a role, it is not the sole solution for iodine adequacy. The experts encourage balanced eating patterns that include a variety of iodine-rich foods to ensure steady intake across different age groups and life stages. As part of a comprehensive public health message, they emphasize the importance of monitoring iodine status and adjusting dietary recommendations accordingly.
Readers are invited to explore a detailed report that examines why sodium chloride cannot be completely abandoned, the potential drawbacks of iodized salt in certain contexts, and an evaluation of particularly questionable salt products available in the market. The report presents findings from recent assessments and offers guidance for individuals and families seeking to optimize iodine intake through informed food choices.