Iodine deficiency

According to the World Health Organisation (WHO), about 30% of the world population in 1996 suffered from iodine deficiency, an essential chemical element for the good functioning of the thyroid gland (Miller et al., J. Am. Phys. Surg., 2006). This gland, situated on the lower part of the neck, affects the activity of a great part of our body through the hormones it produces (T3, T4, TSH, TRH).

An altered change of the thyroid function in adults can result in hypothyroidism and goitre, which entails fatigue, pallor, drowsiness, neurological and cognitive changes as well as weight gain.
The European Food Safety Authority (EFSA) recognises the vital role that iodine plays in metabolic functions.

The daily intake of iodine recommended in Europe is 150 micrograms for teenagers and adults, 250 for pregnant or breastfeeding women to help the proper development of their baby. Food is the best source. Sea fish, shellfish and seaweed, as well as milk, meat and eggs are good sources of iodine. Lower percentages are found in fruit and vegetables. However, another factor to consider for iodine intake is its bio-availability, as our body only absorbs certain types.

Lab tests run by the Endocrinology Faculty at the University of Pisa showed the bio-availability of iodine naturally occurring in AlgeaFood, certifying their effectiveness and benefits.