About WIA


The World Iodine Association (WIA) held its first conference on the topic of ‘Iodine in Food Systems and Health’ on 15-17 November 2017 in Pisa. Scientists and policy-driven stakeholders discussed an essential issue: How can iodine content of a healthy diet be optimized to sustainably prevent Iodine Deficiency Disorders (IDD).

The international conference tackled the challenge of prevention of iodine deficiency from two angles. On the scientific side, researchers consolidated their knowledge about IDD and shared the latest results attesting to the extent of this health issue. Iodine deficiency can cause disorders ranging from a disruption of the energy metabolism and brain function due to a disturbance of thyroid function, to loss of IQ and growth retardation in foetuses and young children. Prof. Pierdomenico Perata, Rector of the Sant’ Anna School of Advanced Studies, was pleased to host the event “as this represents an opportunity to increase our understanding about how variations in iodine intake affect human and animal health”. He further stated that “our goal is to be able to prevent IDD in developed and developing countries”.


On the political side, the diverse audience debated on various solutions to prevent IDD, whether conventional– i.e. salt iodisation – or more innovative – e.g. the agronomic biofortification of food and feed. Against this background, the WIA Director General, Mr. Attilio Caligiani, called for a common strategy to tackle Iodine Deficiency Disorders: “In Europe, there are at least ten countries that are considered mildly iodine deficient, among which: Italy, France, Denmark and Ireland. Universal salt iodisation is one of the several possible ways to provide iodine to the population. Agronomic biofortification of crops grown by farmers is a recent tool to increase the daily intake of essential micro-nutrients, including iodine, in a sustainable and cost-effective way. It is elemental in the development of nutrition sensitive agriculture to prevent both hunger and malnutrition globally.


The WIA conference promoted a common multi-stakeholder approach towards truly sustainable prevention of iodine deficiency in Europe. “It is our mission to raise awareness among policy-makers about the risks associated with IDD, and to ensure their support in the near future, as well as on the long term. A balanced iodine nutrition needs to be part of the future public health strategy” concluded Mr. Caligiani.


Abstracts of the oral presentations are now available on the WIA website

Save the date: The first WIA conference on Food Systems and Health will be held in Pisa, Italy 15-17 November 2017.

Save the date: The first WIA conference on Food Systems and Health will be held in Pisa, Italy 15-17 November 2017.

This international conference aims to bring together scientists and other stakeholders working on various aspects of iodine in food systems, to increase understanding on how variations in the earth’s supply of iodine affect human and animal health. The Scientific Steering Committee, chaired by Margaret Rayman engaged key-note speakers on iodine in the environment, food, health and industrial uses to present the state of iodine research in their fields and identify data gaps and opportunities.


Iodine in food systems and health

1st International WIA Conference

2017 November 15-17

Italy, Pisa

With a face-to-face meeting on June 10th 2016, …

Seminar by WIA chairman Felipe Smith

… the Scientific Advisory Board of WIA was officially established.The Scientific Advisory Board for Iodine in Nutrition (SAB) is initiated by the Technical Committee in function of the mission of WIA to help to prevent Iodine Deficiency Disorders globally by support of initiatives to ensure optimal iodine intake. The SAB is composed of independent academic experts studying iodine in different disciplines. An important topic at the SAB meeting was the formation of a scientific steering committee to compose the program for the first WIA international conference: "Iodine in Food Systems and Health", 15-17 November 2017 in Pisa, Italy. This international conference aims to provide an overview of current research in iodine. Key-note speakers known for their work on iodine in food, agriculture, environment and health will provide an overview and identify datagaps and opportunities.

On October 14th 2015, the World Iodine Association (WIA) will be present at the CPhI in Madrid.

Seminar by WIA chairman Felipe Smith

An introduction presentation will be made in a free seminar by WIA chairman Felipe Smith at the Exhibitor Showcase theatre of CPhI Worlwide in Hall 12 stand F40 on October 14th from 16h00 – 16h25.
WIA organizes an information meeting in Madrid during the pharmaceutical event of CPhl Worldwide where it will also present its brand new website: WIA is working to establish a scientific advisory board to provide independent advice and review quality and relevance of science-based information and expert commentaries on the website, and assist in the organisation of scientific meetings.
Membership is open to partners in the private sector and non-profit organizations with an interest to promote the WIA’s mission. WIA welcomes Effective and Associated members.

On Monday October 12th, 2015, just before …

CPhI in Madrid

… the CPhI in Madrid, the WIA will organise a meeting to welcome candidate members to our association. A meeting of the WIA board of directors will also be held that afternoon. The exact time and place will be published on the website. If you are interested to become a member or receive more information please enter your details in the contact form under the header “become a member”.

On the 17th-18th June, 2015, WIA a delegate from the WIA communication committee …

NutrEvent in Lille

… was present at the NutrEvent in Lille.
NutrEvent brings together stakeholders in science, industry and regulatory affairs around a single theme: catalyzing and accelerating business and R&D projects in Food, Nutrition & Health and sourcing today’s innovative products and technologies. In several sessions and during the networking occasions, WIA managed to raise attention for the importance of an optimal intake of iodine for human health, and agronomic biofortification with iodine as a novel development. The development of food technology is moving to a personalized approach. This enables the consumer to have access to nutrition tailored to individual needs. This may be of interest for the management of iodine deficiency in populations. Iodine deficiency is typically subject to individual variation in dietary habits. Part of the population may be in need of extra iodine, whilst the consumption of iodine of another part of the population is still sufficient to meet their daily recommended intake.