There is still no scientific basis for the claim that iodization of salt causes a high incidence of thyroid cancer.
The high incidence of thyroid disease cannot be ignored by factors other than iodized salt, such as genetic factors, environmental factors, emotional factors, etc.
The World Health Organization (WHO) considers iodine intake below 1,000 micrograms per day to be generally safe, and the Chinese Nutrition Society figures 800 micrograms.
According to China's iodine addition upper limit of 30 mg kg, to eat 600 micrograms of salt need to eat 20 grams of salt, the average salt intake of Chinese is about 12 grams, the recommended intake of salt is only 5 6 grams, so it is unlikely that the problem of iodine overdose caused by eating iodized salt is unlikely.
Now there is a surplus of iodine and there is no need to eat iodized salt anymore.
Risk Assessment of Salt Iodization and Iodine Nutrition Status in China" shows that the iodine intake of residents in areas with low iodine (low iodine content in drinking water) is generally appropriate and safe, but if iodized salt is not used, about 976% of people are at risk of iodine deficiency.
Since most of our country is a low-water iodine area, the contribution of iodized salt to the prevention of iodine deficiency far outweighs the risk of iodine excess. Taking into account the impact of water iodine on iodine intake, the state has adopted a more flexible approach to iodine fortification policies, such as China stopped iodized salt in areas with high water iodine in 2006.
There is a lot of seafood in coastal areas, so there is no need to eat iodized salt.
The data shows that foods that are traditionally considered iodine-supplementing foods such as kelp and seaweed contribute little (no more than 4%) to iodine intake. The urinary iodine level and dietary iodine intake showed that the iodine intake of coastal residents was appropriate and safe after consuming iodized salt, and iodized salt did not cause excessive iodine intake.