Got Iodine?
During pregnancy, mothers need an increase in iodine in their daily diet because it is necessary for the production of thyroid hormone, which regulates the development of the nervous system and brain of a child [1].
Fortunately, in most developed countries, the problem of iodine deficiency is solved with the use of iodized salt. In the US, cereals and milk are also iodized, which are recommended for pregnant women as sources of calcium and dietary fiber [2].
However, many researchers have concerns taking iodine supplements as their safety has not been proven for pregnant mothers. The thyroid gland of a child may suffer due to an overdose [3] of iodine. Mothers should take care during the first 20 weeks of pregnancy to avoid iodine supplements, because baby’s thyroid gland is not yet formed. Whenever possible, it is best to obtain microelements from food [4].
The main sources of iodine:
laminaria (seaweed);
sea fish (cod or hake);
seafood (shrimp, mussels, octopuses).
One piece of fish (100 g) or a couple of spoons of kelp salad can satisfy the daily need for iodine. With the use of iodized salt, you will only need to eat seafood, fish or seaweed two to three times a week to ensure you are getting enough iodine.
