Even mild iodine deficiency during early childhood and pregnancy has the potential to impair brain development and to lead to the development of goitre (a large thyroid). Often considered a problem of developing nations, a number of industrialized countries including Australia are at risk of deficiency.
Despite past success with intentional and unintentional iodine fortification, recurrence of deficiency is an ever-present risk.
Today’s announcement by the Food Standards Authority of Australia and New Zealand (FSANZ) that Australia will add iodine to bread to prevent the risk to babies and young children was strongly welcomed by Professor Steven Boyages, CE, Sydney West Area Health Service, a world leading thyroid specialist who has advocated for this initiative.
“Iodine levels in food have been progressively falling over the last 20 years. This has been particularly so in Tasmania, but we have evidence from other parts of the country as well”, said Professor Boyages.
“Although on mainland Australia the risk is mild, this announcement today will assist in preventing any brain damage due to a lack of iodine in pregnancy, added Professor Boyages.
In other parts of the world where severe iodine deficiency is found, the impact of iodine deficiency on brain development is profound. Professor Boyages states, “in areas of severe iodine deficiency IQ may be reduced by 10-15 points in children and can lead to other permanent neurological problems”.
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