Endocrine Abstracts

Adequate iodine intake during pregnancy is required for the production of thyroid hormones and brain development in the foetus. Recent evidence has suggested re-emergence of mild iodine deficiency in the UK but there are few studies that have specifically looked at iodine intake in pregnant women. Current World Health Organisation recommendation is for 250 μg per day intake of iodine in pregnancy and the following are good sources of dietary iodine: 1 pint milk (~140–220 μg); one egg (~20 μg) and 100 g white fish (~115 μg). A cross-sectional survey was carried out to assess iodine intake amongst pregnant women (n=145) living in Northern Ireland (NI). Iodine intake was estimated from a validated iodine specific food frequency questionnaire (FFQ). This 18 item semi-quantitative FFQ estimated iodine intake over the preceding two months and was repeated in 67 women during the second trimester and 36 in the third trimester. 70% of women consumed ≤½ pint (280 ml) milk per day although milk consumption increased with each trimester (P<0.01). Egg consumption did not change significantly through pregnancy (18% none; 23% one egg/week). White fish intake was low with 77/145 (53%) eating fish never or ≤1 per month. Only 2/145 (1.4%) consumed white fish >1 per week. In the first trimester 76/143 (53%) women were taking an iodine containing supplement and this decreased through pregnancy (P<0.05). The results suggest that pregnant women living in Northern Ireland have low intake of foods known to be rich sources of iodine. Only 53% of women took an iodine containing supplement during the early stages of pregnancy. The UK has no salt or food iodination programme and so public health messaging along with early ante-natal education is key to improving dietary intake of iodine at this important stage in foetal development.

Disclosure: Metabolic Unit Research Fund (Belfast Health and Social Care Trust).