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Baking your own bread can lead to iodine deficiency

  1. Almost all Dutch people consume enough iodine. Only eaters of bread without iodized salt (such as organic or home-baked bread) and pregnant women may be at risk of getting too little iodine. This is shown by research by the RIVM.

  1. Iodine is important for normal growth and development and for a good metabolism. Deficiency can disrupt the functioning of the thyroid gland. Because there is naturally too little iodine in crops, it is added to bread via salt. This iodized salt may also be used in other products. Since 2009, the amount of (iodized) salt in bread has been reduced several times in. Research by the RIVM shows that this has not led to people now getting too little iodine.

Too little iodine

  1. However, certain groups of people may not get enough iodine. These are people who eat bread to which no iodized salt has been added, for example with homemade bread and part of the organic bread. It is unknown exactly how large this group is and whether these people maintain their iodine intake through other iodine-containing foods.

Pregnant women

  1. Women who are pregnant or breastfeeding may also receive too little iodine. They need more iodine compared to women of the same age who are not pregnant. There are indications that iodine deficiency during pregnancy and in the first years of life can cause impaired cognitive development of the child. Too little is known about the diet of pregnant and breastfeeding women, which is why RIVM wants this to be investigated.

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