Sabri Ülker Foundation Draws Attention to Iodine Deficiency

The Sabri Ülker Foundation, which works for the future of public health through projects it develops in food, nutrition and health, is drawing attention to iodine deficiency on the occasion of 21 October World Iodine Deficiency Day, one of the most important yet preventable nutritional deficiency problems in the world. Since its establishment in 2009, the Sabri Ülker Foundation has implemented numerous projects to contribute to the development of healthy living awareness and to enlighten society with scientific and reliable information in the fields of nutrition and health. On the occasion of 21 October World Iodine Deficiency Day, the Foundation is sharing important information about iodine and the health problems caused by iodine deficiency. Iodine deficiency, a mineral required for hormone and nervous system functions, normal growth and development, leads to diseases such as cognitive impairment and dysfunction, hypothyroidism, birth defects, cretinism and endemic goiter. Since soil and water in Turkey do not contain sufficient amounts of iodine, iodine deficiency and, as a consequence, goiter disease are commonly seen. Thyroid diseases resulting from iodine deficiency and obesity or weight loss that may accompany goiter, heart palpitations, forgetfulness or depression can lead to a reduction in the individual's quality of life.

Prevalence of Iodine Deficiency in Turkey Determined at 28 Percent

The World Health Organization and UNICEF have supported salt iodization in countries where iodine deficiency is common. Turkey has been implementing the "Program for Prevention of Iodine Deficiency Diseases and Salt Iodization" since 1995. Within the scope of the program, legal regulations on iodizing table salt were made in 1998 and enrichment was made mandatory. Salt iodization has made an important contribution to combating iodine deficiency, and consequently the prevalence of diseases caused by iodine deficiency in our country has decreased significantly. In 1997, the prevalence of advanced and moderate iodine deficiency was determined at 58 percent. With salt iodization efforts, the prevalence decreased to 39 percent in 2002. According to the results of the 2007 Turkey Iodine Monitoring and Assessment Study, the prevalence of advanced and moderate iodine deficiency was determined at 28 percent.

Salt Should Be Added After Cooking to Prevent Iodine Loss

The World Health Organization and other reference institutions state that limiting total daily salt intake to 5-6 grams will meet daily iodine requirements. However, iodine can be lost when exposed to sunlight, moisture and heat. To prevent this iodine loss that may occur in salt, iodized salt should be stored in a dark-colored, lidded glass jar, protected from temperature, moisture and sunlight, and salt should be added after cooking. Today, information about the preference for other salts such as rock salt and Himalayan salt can cause confusion. However, the consumption of iodized table salt is extremely effective in combating iodine deficiency in society. For this reason, caution should be exercised regarding the use of rock salt, Himalayan salt and other non-iodized salts instead of iodized table salt. Additionally, regardless of salt source, attention must be paid to consumption amount and thus excessive sodium intake.

Do Not Neglect Eating Fish

Genetic factors, iodine deficiency or frequent consumption of vegetables called goitrogens such as cabbage, which bind iodine and prevent its use in the body, can lead to thyroid diseases. Dietary iodine intake can directly affect thyroid gland function. You can prefer fish and seafood, which contain both iodine and selenium and contribute to the structure of thyroid hormone, twice a week. However, consuming food groups in a balanced manner and drinking at least two liters of water daily will support thyroid hormone production and secretion.