Sources and iodine intake levels in countries of the WHO European Region: adaptation to changes in diet and lifestyle (an abridged translation of selected sections of the WHO European report)

This review is an abridged translation of selected chapters of the report "Prevention and control of iodine deficiency in the WHO European Region: adapting to changing diets and lifestyles", published by the WHO Regional Office for Europe and the Iodine Global Network (IGN) in 2024. It presents data on the main sources and iodine intake levels, as well as the production and use of iodized salt in 54 European WHO countries. Along with iodized salt, milk and dairy products are also important sources of iodine in many countries of western and central Europe, especially for children, but salt iodization remains the main strategy to ensure adequate iodine intake in the WHO European Region. In addition to the use of iodized salt in households, the use of iodized salt in industrially produced foods (IPF) plays an important role, as they are the main sources of salt in the Region. Lifestyle choices and dietary trends, including increased use of IPF and a shift to plant-based diets, contribute to the persistence and, in some countries, to the increase of iodine deficiency. Mandatory salt iodization in WHO European countries ensures adequate iodine intake in all population groups, with the exception of a few countries where these programs are poorly implemented.