Nutrition and Diet Specialist Dietitian Sena Pekşen made statements about iodine consumption because of “June 1-7 is Iodine Deficiency Disease Prevention Week”. Expressing that iodine is a mineral used by the body, Dyt. Pekşen said: “It is important for brain and thyroid functions. Iodine deficiency can cause the thyroid gland to produce fewer hormones than normal, which can cause problems such as weight gain, slow metabolism, cold sensitivity and trouble sleeping. Many mental retardations can occur due to iodine deficiency, and the leading cause of preventable mental retardation in the world is iodine deficiency. Iodine deficiency during pregnancy and childhood can also lead to permanent illnesses.
“Light-resistant salt shakers are preferred”
Emphasizing that the use of iodized salt is the most important step in preventing iodine deficiency, Dyt. Pekşen shared the following information:
“Instead of glass salt shakers, opaque salt shakers are preferable. Since iodine is lost due to the influence of the environment in which it is located, it should be stored in a dark container in a dark and cool place. The iodine in animal products varies depending on the diet of the animals. The use of iodinated feed increases the iodine content of eggs and milk. The amount of iodine in vegetables and grains depends on the amount of iodine in the soil where these products are grown. To prevent loss of iodine when adding salt to food, it is helpful to throw the salt away from the stove. A diet rich in vitamin E increases the absorption of iodine. After cooking, try to add 1-2 tablespoons of freshly ground linseed per day to your vegetable dishes, salads and soup.”
“Consume seasonal and fresh fruits and vegetables”
this. Sena Pekşen, “Reducing Thyroid Functions; Avoid excessive consumption of foods such as white cabbage, black cabbage, cauliflower, broccoli, radish, Brussels sprouts, mustard, soybeans, peanuts. Goitrogens, which prevent the use of iodine in the body, occur naturally in foods and will reduce the goitrogenic effect in cooking. Vegetables with sea salt, onions and garlic, lettuce, cabbage and broccoli may contain iodine and other minerals and also have anti-inflammatory properties. Some fruits such as bananas, oranges, strawberries, grapefruit, figs, kiwis and pineapple also contain iodine.
Dyt. underlines that seafood is one of the foods richest in iodine. Pekşen said: “There is 30 mg of iodine in 100 grams of fish. Tuna, haddock, cold-water and deep-sea fish and shrimp rank first among fish high in iodine. Therefore, eat fish and lean red meat at least twice a week. To prevent health problems due to iodine deficiency, normal salts have been converted into iodized salt. By replacing the salt used in meals and on the table with iodized salt, you get more than enough iodine that you need every day.”