Iodine loss in rice cooker using iodized salt

For people on a plant-based diet not taking supplements, iodine is needed through iodized salt. A simple way to meet that need is by using iodized salt in cooking. In the US [1], one heaping teaspoon of iodized salt provides the recommended amount of iodine (since ~50% of iodine is lost while boiling, 150 mcg [2] for most adults).

Iodine retention while boiling rice = 68% = ~50% for simple math.

Do you think the iodine loss when using a rice cooker roughly equates to boiling?

[1] Dasgupta PK, Liu Y, Dyke JV. Iodine nutrition: iodine content of iodized salt in the United States. Environ Sci Technol. 2008;42:1315-23.

[2] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press, 2001.


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    You're absolutely right regarding the importance of iodine on a plant-based diet!

    In Canada, 1/2 tsp of iodized salt will give you all the iodine you need while keeping your sodium within the recommended range. (I recommend a 1/4 per day tsp for children.)

    I'm not sure about how much iodine is lost in cooking but I typically advise people to add salt at the table or in items that aren't boiled/drained.

    Kind regards,

    Susan Macfarlane, MScA, RD
    Registered Dietitian Nutritionist
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