We all know fish is good for you, but new research from Surrey and Bristol Universities has highlighted the importance of iodine for pregnant women and new mums who are breast feeding their children. Seafood is one of the best natural sources of iodine, but consumer awareness of its health benefits is virtually non-existent. 

Surrey and Bristol University research, as reported in the Lancet, (22 May), examined 1000 pregnant women and found that women who had too little iodine in their bodies had children who grew up to have slightly lower IQs at the age of eight and worse reading ability aged nine. The researchers’ advice, published on the British Dietetic Association website, recommends that pregnant and breastfeeding women need 250 micrograms per day and other adults need 150mcg.

Heather Middleton, Marketing Manager from Seafish’s Fish is the Dish explains, ‘It’s essential for our bodies to get a good iodine intake as it makes thyroid hormones which our brains need to develop. Most consumers get enough iodine from a normal balanced diet which would include eating two portions of fish per week, one of which should be an oil rich fish like mackerel or salmon. 

“Women who are pregnant or those looking to start a family often have iodine deficiency and their health professional will advise them to increase their iodine levels so they can pass on the very best nutritional benefits to their unborn child. One of the best sources of iodine is in white fish like cod, coley, haddock or hake and by eating these mums-to-be will also be topping up their systems with a whole host of vitamins and minerals like Vitamin D, Omega-3 and Zinc.” 

Eating healthily in pregnancy is vitally important and that is one of the reasons Seafish launched its Fish is the Dish campaign in October 2011. Aimed at families, Fish is the Dish shows how easy and quick seafood is to cook at home. For further information about the health benefits of eating seafood visit http://www.seafish.org/about-seafish/news/seafish-highlights-beneficial-levels-of-iodine-in-seafood