The iodine content of Faroese food items to support iodine nutrition in the North Atlantic

Abstract

Iodine is essential for human health, and dietary iodine sources are critical. Living isolated on islands in the North Atlantic Ocean fostered unique dietary traditions in the Faroe Islands. The dietary peculiarities led us to collect and measure the iodine content of local foods and beverages and calculate daily iodine intakes based on four Faroese dietary scenarios. Marine foods and birds had iodine contents from 300 µg/kg and up, markedly higher than dairy, grains, terrestrial, vegetables, and liquid foods ( p <0.001). Vegetables and beverages contained negligible iodine. Wind-dried fermented lamb meat iodine content varied by 100% depending on whether it was herded on an island with beaches (105 µg/kg) or with cliffs (53 µg/kg) facing the ocean. The daily iodine intake varied from around 50 µg to just over 200 µg with diets rich in fish and whales. In conclusion, the traditional diet has been a critical source of iodine on the Faroe Islands. The Faroese may be iodine replete with traditional diets but face the risk of iodine deficiency with dietary transition towards a more western diet. Locally produced Faroese foods are therefore relevant to promote health, and may additionally support food security, local involvement and knowledge, and long-term sustainability.

A nationwide registry‐based observational study of thyroid disease incidence in the Faroe Islands

“…levels commonly have a high incidence of hypothyroidism, 3,14,34 and the Faroe Islands were believed to be iodine-replete based on the inhabitants' proximity to the North Atlantic Ocean and dependence on a diet dominated by iodine-rich marine food items. 35 Thus, our present finding of a high incidence of AITD supports these dietary considerations, as autoimmune hypothyroidism is the dominant thyroid disease even in populations with the recommended iodine intake. However, dietary habits are changing with fewer Faroese meals and an increased intake of imported foods with lower iodine contents.…”

Utilization of the heat from combustion of water for the heating process in water desalination

“…Based on Table 7 it is known that the yield of distillate salt has a content of 84.89%, so it is recommended to add iodine to produce iodized salt. Adding iodine to salt is effective in meeting the needs of iodine in the human body [24], [25]. The desalination process has a significant effect, but there are still drawbacks, namely hardness, turbidity, and color which are higher than the quality standards, and the purity of the salt produced is still low.…”