Iodisierung

Iodization is the process of adding iodine to a substance, most commonly water, salt, or food products, to prevent iodine deficiency disorders (IDDs). These disorders, which include goiter, mental retardation, and thyroid dysfunction, affect millions of people worldwide, particularly in regions with naturally low iodine levels in soil and water.

The most widespread application of iodization is the addition of iodine to table salt. This practice, known as iodized salt, became globally recognized after the World Health Organization (WHO) recommended it in the 1970s. By 2012, over 90 percent of the world’s population consumed iodized salt, significantly reducing the prevalence of IDDs. The WHO continues to advocate for its widespread use, as it is a cost-effective and sustainable solution to public health challenges.

Another method of iodization involves adding iodine to drinking water, especially in areas where natural iodine sources are insufficient. This can be done through chemical processes or by using iodine-containing disinfectants. While less common than salt iodization, water iodization is effective in preventing IDDs in communities with limited access to iodized salt.

Iodization can also be applied to food products, such as milk and infant formula, to ensure adequate iodine intake. This is particularly important for pregnant women and young children, who are more vulnerable to iodine deficiencies.

The benefits of iodization are well-documented, with studies showing reduced rates of stillbirths, congenital hypothyroidism, and intellectual disabilities. However, proper monitoring and regulation are necessary to ensure that iodine levels remain within safe and effective ranges, avoiding potential risks such as thyroid dysfunction in individuals with pre-existing conditions.