IODINE CONTENT OP SEA FOODS 9 



in all fish and fishery products, mollusks, and crustaceans. More- 

 over, it has been clearly shown that marine fish and shellfish contain 

 much more iodine than fresh-water fishes. 



The data indicate that marine fishes, mollusks, and crustaceans 

 contain a higher percentage of iodine than any other common foods. 

 Oysters, clams, and lobsters contain more iodine than any other 

 marine food, with the exception of marine algse, which, unfortu- 

 nately, does not enter into the dietary of many Americans. As a 

 matter of comparison, it is shown that oysters, clams, and lobsters 

 contain about 200 times as much iodine as milk, eggs, or beefsteak; 

 shrimp 100 times as much; and crabs and most ocean fishes 50 times 

 as much. In order of decreasing iodine content the more common 

 foodstuff's are divided into the following groups: (1) Marine algae, 

 (2) oysters, clams, and lobsters, (3) shrimp, (4) crabs and most ocean 

 fishes, (5) freshwater fishes, vegetables, beefsteak, milk, etc. 



It is evident that by usin^ marine fish or shellfish in the diet two 

 or three times each 'week the amount of iodine ingested could be 

 increased considerably. These facts shouM be of interest to the 

 American people, especially to those living in the so-called ^oiterous 

 belts in which the iodine content of the water and foods is below 

 normal. This is important in planning the diet of young people 

 living in districts where disorders of the thyroid gland are common. 



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