1. What diseases require a low iodine diet? Patients with thyroid disorders such as toxic diffuse goiter (hyperthyroidism), Hashimoto’s thyroiditis and thyroid cancer often require a “low iodine diet” in clinical practice. 2. How much iodine does a normal person need to consume daily? The minimum physiological iodine requirement for normal adults is 75 μg/d. According to international organizations such as the World Health Organization, the United Nations Children’s Fund and the International Council for the Control of Iodine Deficiency Disorders, an average daily intake of 150 μg of iodine is appropriate for normal adults (including children and adolescents over 12 years of age), 90 μg for infants, toddlers and preschool children, 120 μg for school-age children up to and including 12 years of age, and 200 μg for pregnant and lactating women. For pregnant and lactating women, 200 micrograms. Adults who consume 6-8 grams of standard iodized salt per day can obtain 120-150 micrograms of iodine, which is sufficient to meet the physiological needs of most adults. 3. Dietary principles for hyperthyroidism patients: ① High protein and high calorie diet, increase the number of meals to reduce the negative nitrogen balance and weight loss; ② Reduce stimulating foods, such as coffee, tea and wine; ③ Supplement multivitamins; ④ Supplement water. 4. For “low iodine diet”, please avoid the following foods: ① seaweed: kelp, nori, etc.; ② iodized salt, soy sauce and other salty condiments, etc.; ③ fish: marine fish (fresh scallops, etc.), clams, oysters, marine shrimp (including shrimp skin), pickled fish, etc.; ④ meat: processed meat, canned meat, etc.; ⑤ processed fruit: canned peach, pickled fruit, etc.; ⑥ pickled fruit, etc. (6) Pickles, etc.; (7) Salted bread, soda crackers, salted foods, etc.; (8) Beverages: tea, etc.; (9) Drugs: cough drops containing iodine, organic iodine preparations, and radiological diagnostic contrast agents, etc.; (10) Other: potato chips, pizza, salted nuts, etc. Please try to buy “low iodized salt” (or “non-iodized salt” if necessary) for consumption or add less salt to food.