In most countries of the world, it is customary to produce foods enriched with iodine , primarily salt . The physiological (age-dependent) iodine intake standards have been established. On average, they range from 120 to 150 mcg / g per day for various population groups. For food fortification , typically 10 to 30% of the daily requirement is taken.
According to endocrinologists , an overdose of the body with iodine when consuming foods enriched with it is almost impossible, since its content in the environment (water, soil, food) is insufficient. When eating seafood containing organic iodine , an overdose is also impossible, since most of it is excreted from the body.