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Goiter and iodine go hand in hand. The chief function of iodine in the body is as a component of thyroid hormones that regulate growth, development and metabolic rate. With iodine deficiency, thyroid hormones decline. The cells of the thyroid gland enlarge as it tries to trap as much iodine as possible to correct the situation. This reaches a point where there is swelling of the front of the neck, called simple goiter resulting in sluggishness and weight gain. On the other hand, some people suddenly lose weight and the culprit is still the thyroid. This is hyperthyroidism and is not associated with iodine.

Goiter afflicts 200 million people all over the world, many of them in Africa. Here in the Philippines, the Department of Health has recognized the toll micronutrient deficiencies is taking on our population and has responded with the enactment of Republic Act 8172 or the ASIN LAW that mandates the use of iodized salt both for human and animal consumption. Iodine deficiency disorders, or IDD, are the most common cause of "preventable" mental retardation in infants. This is called cretinism and is the reason why iodine supplementation is a must for women of reproductive age.

'Breads are also a good source of iodine'

 

The ocean is the world's richest source of iodine. In coastal areas like Batangas and Zamboanga, seafood, seaweeds like "lato" or "ar-arosep" are valuable iodine sources. Further inland, especially in mountainous areas like Baguio, the amount of iodine in foods is dependent on the amount present in the soil on which plants are grown or on which animals graze. Breads are also a good source of iodine not only for their use of iodized salt but also because the baking industry uses iodates as dough conditioners. A small percentage of those who have goiter get it because of overconsumption of foods that contain an antithyroid substance called goitrogen which binds iodine. Some of these foods are cabbage, turnips, cauliflower, broccoli, the red skin of peanuts and the presence of hard water. Cassava may also contain goitrogens because of thiocyanide which is a by-product of cyanide in cassava. Cooking destroys goitrogen so it is suggested that vegetables be cooked.

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