Once again, knowledge about the adverse health outcomes associated with low iodine intake during pregnancy was higher among participants from higher educational (26.7 vs 73.3; P = 0.001) and household income backgrounds (23.2 vs
76.8%; P = 0.013). Knowledge about dietary sources of iodine was poor among the participants. Approximately half correctly identified salt (56.5%) and fish/seafood (46.9%) as good sources, 26.5% recognised eggs to be a good source of iodine, but
only 17% identified bread. Many of the participants (14.1– 29.8%) incorrectly identified meat, fruit and vegetables as rich dietary sources of iodine. Only 11.5% correctly identified that bread is required by law to be fortified with iodine in Australia, whereas 73% could not name a food vehicle. Less than half of participants (45.6%) reported that they used iodised salt, when they did use salt, in cooking or at the
table.