IODINE CONTENT OF SEA FOODS 



By Donald K. Tressler, Assistant for developing fisheries, and Arthur W. 

 Wells, Assistant technologist, U. S. Bureau of Fisheries 



Contribution from the Fishery Products Laboratory, Washington, D. C. 



CONTENTS 



Pago 



Introduction 1 



Bibliographical 3 



Experimental 6 



The method 6 



Conclusions 8 



Bibliography 9 



INTRODUCTION 



In recent jears, since Kendall has shown that the active principle 

 of the thyroid gland is an iodine compound, thyroxin, much interest 

 has been manifested in the iodine content of the dietary. The fact 

 that the active principle of the gland is an iodine compound has 

 strengthened the theory that goiter is induced by a lack of iodine 

 in the food and drinking water. 



For many centuries goiter and other disorders of the thyroid have 

 been recognized as endemic diseases and many theories have been 

 advanced to explain why they are prevalent in certain locahties and 

 not in others. Substances contaiumg iodine compounds have been 

 used in the treatment of goiter since time immemorial, but only in 

 recent yeal's have their therapeutic properties been explained. In 

 the United States goiter is most prevalent in the Great Lakes region 

 and in the Pacific Coast States, as is shown by the statistics obtained 

 from the Bureau of the Census and presented in Table 1. 



a In making up this average Vermont was not included, as it seemed too high in proportion to the other 

 States in that locality. 



1 Appendix I to the Report of the U. S. Commissioner of Fisheries for 1924. B. F. Doc. No. 967. 



lOSlOl"— 24t 1 



