Almond milk, oat milk, soy milk… Can these plant-based substitutes safely replace dairy products? No, according to the World Health Organization (WHO) in the European zone, which is concerned, in a press release published on June 28, the overconsumption of these products to the detriment of various dairy products or other foods usually enriched with iodine. Indeed, “Milk and dairy products are important sources of iodine in many Western and Central European countries, particularly for children,” specifies the WHO.
But the institution notes that “Dairy consumption is declining among adolescents and adults, increasing the risk of deficiency and iode”, This could increase health risks, particularly in children and pregnant women who have greater iodine needs.
Iodine deficiency: what are the health consequences?
In fact, as the WHO explains, having a sufficient intake of iodine is “particularly important for fetal brain development before and during pregnancy.” In the general population, iodine deficiency can cause “a lump or enlargement seen in the front of the neck caused by swelling of thyroid”.
WHO adds that this is increasing “the frequency of preventable thyroid disorders, such as thyroid nodulesmultinodular goiter and hyperthyroidismespecially in adults and the elderly”. If not properly managed, hyperthyroidism “increases the risk of cardiac arrhythmia, heart failure, osteoporosis, adverse pregnancy outcomes and cognitive impairment in older adults.”
What are the sources of iodine in food?
The WHO explains that usually, iodine intake comes from table salt, but also from certain foods such as marine fish and dairy products. But currently, the sources of salt are mainly (between 70% and 80%) from processed dishes and foods, where salt is generally not iodized.
In the statement, Dr Gauden Galea, Strategic Advisor to the Regional Director at WHO/Europe, calls for political strategies at the national level “to protect populations from iodine deficiency”. In particular, it recommends the use of iodized table salt in processed foods. In addition, it recommends that everyone follow the recommendations for sodium consumption (not consuming more than 5 g of salt per day) and turn to iodized salt.
On its website, the French National Agency for Food, Environmental and Occupational Health Safety (ANSES) points out that certain foods are rich in iodine, such as:
- the seaweeds,
- iodized salt,
- marine fish,
- molluscs and crustaceans,
- egg yolk and milk depending on the animals’ diet.
Sources :
- Population in WHO European Region at increased risk of iodine deficiency due to changing diets – World Health Organization (WHO) Europe (28/06/2024)
- Iodine: why and how to consume it? – French Agency for Food, Environmental and Occupational Health Safety (ANSES)
