Iodine is an essential nutrient for growth and development however scientific studies have indicated that the iodine status of New Zealanders has declined to the point where population wide iodine deficiency is re-emerging. The New Zealand Government is addressing this problem through a variety of measures including regulating via food standards the replacement of non-iodised salt with iodised salt in most bread, thereby fortifying bread with iodine. This action came into effect on 27 September 2009. NZFSA is now periodically monitoring iodine levels in food and will use this information to estimate how much iodine New Zealanders are ingesting in their diet.
Scientific Interpretive Summary - Iodine in salt
Food Safety, Food safety and suitability research, Food science