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  • Title: Iodine in Finnish foods.
    Author: Varo P, Saari E, Paaso A, Koivistoinen P.
    Journal: Int J Vitam Nutr Res; 1982; 52(1):80-9. PubMed ID: 7085204.
    Abstract:
    The iodine content of Finnish foods was analysed and the average daily intake of iodine estimated according to national food consumption statistics. The average calculated intake was 340 micrograms/d/person, although an extensive seasonal variation was found in the estimate for the summer season (280 micrograms) and for the winter season (400 micrograms). The intake is from 4 to 5 times greater now than it was in the mid 1950's, when endemic goitre was common in Finland. The most significant sources of iodine in the average Finnish diet are dairy products, which also cause the seasonal variation in intake. Iodized table salt and eggs are other important sources. The present level of intake can be considered adequate and the further intensification of prohylactic practices with iodine unnecessary.
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