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Iodine

Dietary iodine intake

The daily Dietary Reference Intake recommended by the United 

States Institute of Medicine is between 110 and 130 µg for infants 

up to 12 months, 90 µg for children up to eight years, 130 µg for 

children up to 13 years, 150 µg for adults, 220 µg for pregnant 

women and 290 µg for lactating mothers.[31] The Tolerable Upper 

Intake Level (UL) for adults is 1,100 μg/day (1.1 mg/day). 

The tolerable upper limit was assessed by analyzing the effect of 

supplementation on thyroid-stimulating hormone.

The thyroid gland needs no more than 70 micrograms /day to 

synthesize the requisite daily amounts of T4 and T3. The higher 

recommended daily allowance levels of iodine seem necessary 

for optimal function of a number of body systems, including 

lactating breast, gastric mucosa, salivary glands, oral mucosa, 

thymus, epidermis, choroid plexus, etc.[33][34][35] The high 

iodide-concentration of thymus tissue in particular suggests an 

anatomical rationale for this role of iodine in the immune system.

The trophic, antioxidant and apoptosis-inductor actions and the 

presumed anti-tumour activity of iodides has been suggested to 

also be important for prevention of oral and salivary glands 

diseases.[37]

Natural sources of iodine include sea life, such as kelp and 

certain seafood, as well as plants grown on iodine-rich soil.

Iodized salt is fortified with iodine.[39]

As of 2000, the median intake of iodine from food in the United 

States was 240 to 300 μg/day for men and 190 to 210 μg/day 

for women.[32] In Japan, consumption is much higher, owing 

to the frequent consumption of seaweed or kombu kelp.