Iodized Salt in Bread Not Enough For Pregnant Women

A latest finding from the University of Adelaide states that iodized salt present in bread is not sufficient for pregnant women.

The study reveals that iodine in bread is not enough for pregnant women, hence the researchers emphasize on the need to consume iodine supplements.

According to the World Health Organization, Iodine deficiency is the most widespread preventable cause of brain damage in the world.

Iodine is an important element in the development of human brain and thyroid function, emphasizes associate professor Vicki Clifton from the University's Robinson Institute and the Lyell McEwin Hospital.

"In 2009, Australian bread producers began a mandatory program of iodine supplementation in bread to help provide a boost to iodine levels in the community. Our study was aimed at determining whether or not that was having a positive impact on iodine levels for pregnant women," Clifton says in a press statement.

For the study, 200 South Australian women were tested throughout their pregnancy and a follow up was done for six months after the delivery.

The researchers noticed a mild iodine deficiency in the South Australian women. Those women who didn't take iodine supplements with iodized bread during pregnancy suffered from the deficiency, whereas those who took iodine supplements in addition to the bread had healthy levels of iodine that met the WHO guidelines.

"There's a lot of work going on around the world to ensure that pregnant women are receiving enough iodine for the healthy development of their unborn babies," says Professor Hetzel, who is also a lead author on this current study. "The message is simple: by taking iodine supplements, pregnant women will be able to prevent brain and organ development problems in their babies, and also maintain a healthy level of iodine for themselves."

The details of the study were published in the Nutrition Journal.