[Medical Q&A] How to supplement iodine scientifically during pregnancy preparation?

Planner: Chinese Medical Association

Reviewer: Shang Xuejun, Chief Physician, General Hospital of Eastern Theater Command of PLA

Iodine is an essential trace element for the synthesis of thyroid hormones. To avoid the adverse effects of iodine deficiency during pregnancy on the intellectual and physical development of the fetus, pregnant women should consume iodine-rich seafood once a week in addition to choosing iodized salt. The World Health Organization recommends that women of childbearing age consume 150 micrograms of iodine per day.

First of all, we need to understand the harmfulness of iodine deficiency and know whether we have iodine deficiency in our body. The common practice is to pay attention to our nutritional status during the pregnancy preparation period. Women who have the conditions can go to maternal and child health care institutions for urine iodine testing.

Secondly, you should eat iodized salt or eat more foods high in iodine, because 80% to 90% of the iodine needed by the human body comes from food, and foods high in iodine include marine fish, kelp, seaweed, wakame, sea cucumber, cockles, clams, razor clams, scallops, jellyfish and other seafood.

Again, the amount of food eaten at each meal should not be too little, and the intake of protein, fat, and vitamins should be reasonable. That is to say, you should eat some fish, meat, eggs, liver, fruits, and vegetables. A reasonable diet can promote the absorption and utilization of iodine in the body.

Finally, in iodine-deficient areas, iodine pills should be taken under the guidance of a doctor if necessary.