Endocrinologist: Iodized salt should be added after cooking 0 12

Its deficiency can lead to serious consequences, especially in children and pregnant women. A lack of iodine can also slow brain development in children and reduce cognitive abilities. For prevention, the doctor recommends using iodized salt, which does not differ in taste from regular salt but meets the daily requirement for the microelement. According to her, global practice confirms that the widespread use of such salt reduces the incidence of endemic goiter and other diseases related to iodine deficiency.

Tananakina also reminded about the importance of targeted prevention for at-risk groups — pregnant women, nursing mothers, and children, who may be prescribed potassium iodide for precise dosage control. The diet should include sea fish, seaweed, eggs, and dairy products. To preserve the microelement, it is better to add salt to dishes after cooking, as some iodine is destroyed during heating.