Iodine Consumption in the United States has Dropped
30 years ago, iodine intake was much higher than it is now but it’s unlikely that reduced consumption of iodized salt is to blame. Yes, Americans have cut back on iodized salt to protect their cardiovascular health, but iodine deficiencies are more likely to be related to the recent changes in how our food is made.
Food processing methods have evolved over the past few decades meaning that Americans aren’t getting as much iodine through their foods as they used to.
Prior to the 1980s, iodine was used in bread making and each slice contained about 0.14 mg of the essential nutrient. However, many bread makers have sincere placed the use of iodine with bromide, a similar halogen that is in fact, toxic, and competes directly with iodine in the body.
The iodine content of dairy was also much higher 30 years ago than what it is now.