The human body does not manufacture iodine, but people can acquire it from foods such as cheese, eggs, yogurt, soy milk and saltwater fish. Many manufacturers add iodine to salt as well.
Some fruits and vegetables contain iodine, but the amount is dependent on the amount of iodine in the soil where the produce grew. Crops grown in the Himalayas, Alps and Andes regions are low in iodine.
The body relies on iodine for proper thyroid function. The thyroid gland regulates metabolism and energy use. Individual iodine requirements vary based on a person's age and physical condition, with pregnant and breastfeeding women requiring the greatest amounts.