clipped from: nz.news.yahoo.com Most bread is set to become iodine fortified over the next 18 months in a bid to combat New Zealanders' growing problem of iodine deficiency.
"For some years, the amount of iodine people are consuming has been dropping," said New Zealand Food Safety Authority (NZFSA) assistant director Jenny Reid .
Food Standards Australia New Zealand has decided to make it mandatory for bread manufacturers to replace non-iodised salt in breads with iodised salt. Unleavened bread -- such as pita and tortilla -- and organic products are exempt.
As iodine is essential for normal brain development, it is particularly important that unborn babies and young children have adequate intakes.
Severe cases of iodine deficiency can lead to stunted growth and mental retardation in children.
Foods naturally rich in iodine include seafood (fish, shellfish and seaweed), milk and milk products, seameal custard and eggs.