Consumer eating habits and resultant diet quality has changed over the years. Individuals are eating away from home more often and are eating more processed and ultra-processed foods which contain lower levels of iodized salt. At the same time, consumers are decreasing their intake of iodized table salt (a major source of iodine) and opting for non-iodized salt options, including kosher, Himalayan pink or sea salt that contain little to no iodine. Concerns have been raised that iodine supplements may be needed to prevent mild to moderate iodine deficiencies that have been increasing.

This handout gives a brief explanation about iodine and lists foods which are a good source of iodine.

  2025-06-03 – Handout

Information from the ThyCa: Thyroid Cancer Survivor’s Association, Inc. on the low iodine diet prior to scanning or treatment with radioactive iodine. A one page summary available in English, Hebrew, Japanese, Spanish and Turkishand a low-iodine cookbook in English, Spanish and Portuguese are available.

   2024-04-08 – Handout

This Dietitians Australia (DA, formally DAA) endorsed resource, produced by the DA Vegetarian Interest Group, provides information for consumers on the importance of iodine in a vegetarian diet and the impact of iodine deficiency.

  2020-09-20 – Handout

Consumer information from the Department of Health, State Government of Victoria, Australia about Iodine and iodine deficiency.

  2022-01-13 – Handout

This National Institutes of Health (NIH) professional fact sheet describes what iodine is, what it does in the body, what foods contain it, iodine health, deficiency and interactions with medications and groups at risk.

This French handout gives a brief explanation about iodine and lists foods which are a good source of iodine.

  2025-06-03 – Handout

A consumer fact sheet from the British Dietetic Association (BDA) providing information on iodine; its food sources and how much is needed for good health.

  2022-11-30 – Handout