Tackling iodine deficiency in Europe

Iodine deficiency has been an ongoing and widespread issue in Europe. The worldwide campaign for Universal Salt Iodisation (USI) was a major public health success that significantly improved the situation, yet, not all countries adopted USI.

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In addition, people in Europe are at greater risk of iodine deficiency due to changing diets. The shift towards plant-based dairy alternatives, particularly among women, who already bear a higher risk of iodine deficiency and thyroid diseases than men, is concerning for their iodine nutrition, especially in countries relying on milk as a source of iodine, as most dairy alternatives do not contain it. The problem of iodine deficiency still exists or is re-emerging in countries in the European region.

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Salt iodisation remains the main strategy recommended by the World Health Assembly to ensure adequate iodine levels. Yet, several obstacles hinder the wider use of iodised salt in Europe. Recent reports show that only 9% of salt in processed food products in Germany and 34% in Switzerland is iodised. In 24 countries with voluntary or no iodisation, commonly consumed foods are often produced with non-iodised salt.

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Countries need more flexible policy strategies to protect people from iodine deficiency, including policies for the use of iodised food-grade salt in processed foods and the integration of salt reduction and salt iodisation measures.

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Efforts towards labelling simplification are needed: amending the Food Information to Consumers Regulation to allow the simplified labelling term “iodised salt” will encourage its use in processed foods. There is a need for an agreed (between the European Commission and Member States) interpretation of the Fortification Regulation 1930/2006 to prevent misinterpretation that leads to uncertainty.

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