Iodine deficiency resurges as many Americans skip iodized salt
Recent studies show that a growing number of U.S. adults, especially pregnant women, are not getting enough iodine, the nutrient that supports thyroid hormones and brain development, after decades of voluntary salt iodization.
16 Oct 2026 0 reads Compiled with AI
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In the early 1920s a severe shortage of iodine in northern U.S. soils caused a wave of goiters that earned the region the nickname “goiter belt.” A voluntary program by the Michigan State Medical Society and salt producers added iodine to table salt, and by the 1950s goiter rates fell sharply, demonstrating that iodized salt could solve a national public‑health problem.
Current iodine gap
Today the picture has changed. In 2017 and 2018, 24% of women and 30% of men aged 14 and older did not get enough iodine, a rise from the early 2000s. Nearly half of pregnant women were below the recommended level. The gap is driven by a rise in non‑iodized salt choices, a drop in iodized table salt (only 53% sold in stores), and the fact that many processed foods use non‑iodized salt.
Low iodine can lead to enlarged thyroid glands (goiters) and, more concerning, lower IQ and developmental delays in children. To protect health, experts advise choosing iodized salt, especially for pregnant or breastfeeding people, and taking a daily iodine supplement of 150 micrograms. A balanced diet that includes iodized salt and iodine‑rich foods can help keep thyroid hormone levels adequate.