Food
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Comment
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| Cod Liver Oil |
We are still trying to get accurate information on iodine in Cod Liver Oil. Carlsons reports none, and the Nutrition Reference Library reports 838 mcg per 100 grams oil. The other companies we have asked did not know, or did not tell us. |
| Dairy |
Iodine levels in milk and other dairy products are quite variable, depending primarily upon what the cows eat. Iodine added to the feed is the primary variable. As a very rough guideline, the average amount of iodine in one cup of US milk is 58 116 mcg. Cheese and other dairy products have iodine levels based on the milk they were made from. Milk may contain goitrogens, like Perchlorate. |
| Eggs |
The iodine in eggs depends on the iodine in the feed of the chicken. One large (50 gram) egg might contain 13 26 mcg iodine, depending on the chicken feed. |
| Iodized Salt |
Iodized salt in the US has 100 ppm Potassium-Iodide (KI), or 100 mcg KI/gram of salt. Thus, each gram of salt has 77 mcg Iodide (from the KI). Ό teaspoon = 1.5 grams. Thus, Ό teaspoon has 77 + ½(77) = 105 mcg Iodide. It has been estimated that the average American presently uses enough household iodized salt to provide about 50 mcg I daily. Sea salt has virtually no iodine unless it has had I added. Based on serum iodide levels measured after iodized salt consumption, Abraham estimates that only 10% of the iodide in iodized salt is absorbed. There is 30,000 times more chloride than iodide (on a molar basis) in iodized salt, and chloride competes with iodide for absorption in the intestinal tract. |
| Meat |
The iodine in meat depends on the iodine in the feed. Numerous studies have been done experimenting with different amounts of iodine in the feed. Here are some ranges. I suspect that most meat will have iodine levels toward the low end of the range. In mcg/kg: Beef heart (24 434), Liver (40 356), Kidney (32 532). Another study on beef, giving the mean iodine levels in mcg/kg: Muscle (173), Liver (70), Kidney (61). |
| Ocean Fish |
The iodine content of fish is quite variable. In general, marine fish have more iodine than fresh water fish, and a significant part of the iodine is in the head of the fish (where the thyroid is). Here are some typical amounts for some common fish, in mcg/100g: Cod (110), Haddock (250), Herring (29), Mackerel (140), Sardines (29), Tuna (30), Atlantic Salmon (76), Rainbow Trout (13). Here are a few ranges to give you a sense of the variability of iodine in fish (mg/100g): Haddock (60 920), Pollack (23 266), Cod (18 1270). |
| Poultry |
The iodine in poultry depends primarily upon the amount of iodine in the feed. A summary of iodine in poultry found the following ranges in mcg/kg: Breast/Muscle (56 1248), Liver (16 9184), Kidney (22 6385). |
| Seaweed |
Iodine levels in seaweed are quite variable, depending primarily on the type of seaweed. Kelp has the highest amount of iodine, with some kelp granules having 8165 mcg/gm. Most Kelp or Kombu has about 2500 mcg/gm. Other common seaweeds are much lower; for example, Nori (16 mcg/gm), Wakame (32 mcg/gm), Dulse (72 mcg/gm), Hijiki (629 mcg/gm). Iodine content is reduced by storage (e.g., in paper bags or open to the air) and cooking. Most of the iodine in seaweed comes in the form of iodide, but it varies depending on the type of seaweed. Absorption of the iodine from seaweed is variable. Seaweed contains lots of stuff besides iodine, some may be useful (e.g., other minerals) and some may be harmful (e.g., goitrogens like bromide and various chemicals like mercury contaminants). Large amounts of seaweed may be problematic. |
| Shellfish |
Shellfish is variable, but some typical amounts of iodine (mcg/100 g) are Oysters (60), Mussels (140), Lobster (100), Shrimp (100), Prawns (21). |
