Seafood is a good source because the oceans are rich in iodine. Often bread and bakery products are prepared with iodized salt. Even sausage and meat products may contain iodized salt. On packaged food, depending on the country, the iodine content is declared. You can find the appropriate reference in the ingredients list. When it comes to non-packaged food, your baker or butcher can provide information. To ensure sufficient uptake for babies in the weaning period, the iodine content of homemade or commercial complementary formula/foods should be considered.8

Common Sources of Dietary Iodine*

  • Breads
  • Iodized table salt
  • Cheese
  • Saltwater fish
  • Cow’s milk
  • Seaweed
    (including kelp, dulce, nori)
  • Eggs
  • Shellfish
  • Frozen yogurt
  • Soy milk
  • Ice cream
  • Soy sauce
  • Iodine-containing multivitamins
  • Yogurt

*Derived from the American Thyroid Association9

The best method to cope with iodine deficiency is long-term dietary supplementation with iodized salt, the recommended strategy by WHO. The WHO recommends a salt intake of less than 5 grams per day (equivalent to about one teaspoon of salt per day) to prevent cardiovascular disease10. 5 grams of iodized salt contain about 100 micrograms of iodine. To meet the total demand of iodine, you should not eat more iodized salt, but iodine-rich foods.


Sea salts and so-called “reform salts” contain, if they are not iodized, only small amounts of iodine or even none. To meet the iodine requirements, they do not contribute significantly.