If you’re pregnant no doubt you’ve probably heard of the necessity of a good intake level of iodine during thecourse of a pregnancy but do you know what works and what doesn’t?
This new research from the University of Adelaide has come up with some interesting insights.
The Australian study, led by a team of researchers from the University of Adelaide’s Robinson Institute, are encouraging pregnant women to keep taking iodine supplements and not to rely on iodised salt.
“Our study was aimed at determining whether or not that was having a positive impact on iodine levels for pregnant women” said Associate Professor Vicki Clifton from the University’s Robinson Institute and the Lyell McEwin Hospital.
According to the researchers, the iodised salt commonly used in bread is not enough to provide healthy levels of iodine for pregnant women and their children.
In this interesting study, approximately 200 women were surveyed and tested throughout their pregnancy including six months after giving birth.
“Those women who were taking a supplement in addition to eating bread with iodised salt were receiving healthy levels of iodine, well within World Health Organization guidelines” said Clifton.
“Iodine is an essential element which is important for human brain development and thyroid function.”
Better to be safe than sorry!
