Table 3.

The EAT-Lancet reference diet, with recommended daily food intake (including possible ranges) for an adult consuming 2500 kcal/d with estimated iodine content of each food group per 100 g/d, and contribution to WHO recommendation for iodine intake⁽²²⁾

	Food intake (possible) g/d	Range	Iodine content µg/100 g	Iodine provision µg/d	Range	Contribution to adult intake recommendation of 150 µg/d (%)(22,23,24)	Range
Wholegrains
Rice, wheat, maize and other	232	-	0	0	-	0	-
Tubers or starchy vegetables
Potatoes and cassava	50	0–100	0	0	0–0	0	0–0
Vegetables
All vegetables	300	200–600	2	6	4–12	4	3–9
Dark green vegetables	100		2	2		1
Red and orange vegetables	100		1	1		1
Other vegetables	100		3	3		2
Fruits
All fruit	200	100–300	2	4	2–7	3	2–5
Dairy foods
Whole milk or derivative equivalents (e.g. cheese)	250	0–500	31	76	0–153*,†	51	0–102
Protein sources
Beef and lamb	7	0–14	3	0	0–0·4	0	0–0
Pork	7	0–14	0	0·0	0–0	0	0–0
Chicken and other poultry	29	0–58	5	2	0–3	1	0–2
Eggs	13	0–25	50	6	0–13	4	0–8
Fish	28	0–100	88	25	0–88	16	0–58
Legumes
Dry beans, lentils and peas	50	0–100	3	2	0–3	1	0–2
Soya foods	25	0–50	0	0	0–0	0	0–0
Peanuts	25	0–75	19	5	0–14	3	0–10
Tree nuts	25		7	2		1
Added fats
Palm oil	6·8	0–6·8	0	0	0–0	0	0–0
Unsaturated oils	40	20–80	0	0	0–0	0	0–0
Dairy fats (included in milk)	0		38	0		0
Lard or tallow	5	0–5	0	0	0–0	0	0–0
Added sugar
All sweeteners	31	0–31	0	0	0–0	0	0–0
Total iodine intake (µg/d)	–		–	128	8–295*,†	85	6–196

^*If using unfortified milk alternative (at 1 µg/100 g), iodine provision from dairy category would be 2·5 µg/d (range 0–5µg/d) and the total daily iodine intake would be 54 µg/d (range 8·3–147 µg/d) or 36 % (5·5–98 %) of adult intake recommendations.

^†If using fortified milk alternative (at 22·5 µg/100 g), iodine provision from dairy category would be 56·25 µg/d (range 0·00–5) and the total daily iodine intake would be 108 µg/d (range 8·25–255 µg/d) or 72 % (5·5–170 %) of adult intake recommendations.