An increasing number of young women are at increased risk of having children born with impaired neurological conditions, due to poor iodine intake. Dietary changes, including a growing trend towards the avoidance of bread and iodized salt, as well as a reduced intake of animal products containing iodine can contribute to low iodine levels. A small pilot study undertaken by the University of South Australia (UniSA) comparing iodine levels between 31 vegan/plant-based participants and 26 omnivores has flagged the potential health risk. Urine samples showed iodine readings of 44 ug/L in the plant-based group, compared to the meat eaters’ 64 ug/L level. Neither group came close to the World Health Organization’s recommended 100 grams per liter. 
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