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Re: "Iodine Content in Milk Alternatives" by Ma et al. (Thyroid 2016;26:1308-1310).

We evaluated the IC in 35 random types/brands of non-dairy substitutes (2). Samples were analyzed using Inductively Coupled Plasma Mass Spectrometry after digestion with tetramethylammonium hydroxide. Accuracy of all results were verified using National Institute of Standards and Technology (NIST) Standard Reference Material 1549a and NIST traceable iodine standards. Comparison of our results with those presented by Ma et al. are shown in Table 1. Our non-dairy substitutes had an IC that ranged from 0.4 μg/L to 104 μg/L. In our study, the highest IC was found in a soymilk product with seaweed as an additive. While this product had an IC of 104 μg/L, the base of this product is soy, which is a known goitrogen shown to inhibit iodine uptake in the thyroid (3). The second highest IC was found in a rice milk product with sea algae added. Seaweed and algae are both potential sources of iodine. The iodine content in dairy substitutes, not unlike dairy products, is most likely caused by the processing and naturally occurring iodine content of the additives (such as seaweed). Ma et al. suggest adding iodine to non-dairy milk substitutes to ensure that the US population maintains adequate iodine nutrition. The IC in a non-dairy substitute that is derived from a goitrogenic material like soy, may not have the same effect as adding iodine to a product that is derived form a non-goitrogenic base (like rice milk).We believe further work is needed to examine the relationship between iodine nutrition and how common goitrogens found in some non-dairy substitutes affect the availability of iodine and thyroid function in the US population.