Iodine is a naturally-occurring halogen in natural waters generally present in concentrations between 0.5 and 100 µg L⁻¹. During oxidative drinking water treatment, iodine-containing disinfection by-products (I-DBPs) can be formed. The formation of I-DBPs was mostly associated to taste and odor issues in the produced tap water but has become a potential health problem more recently due to the generally more toxic character of I-DBPs compared to their chlorinated and brominated analogues.

This paper is a systematic and critical review on the reactivity of iodide and on the most common intermediate reactive iodine species HOI. The first step of oxidation of I⁻ to HOI is rapid for most oxidants (apparent second-order rate constant, k_app > 10³ M⁻¹s⁻¹ at pH 7). The reactivity of hypoiodous acid with inorganic and organic compounds appears to be intermediate between chlorine and bromine. The life times of HOI during oxidative treatment determines the extent of the formation of I-DBPs. Based on this assessment, chloramine, chlorine dioxide and permanganate are of the highest concern when treating iodide-containing waters. The conditions for the formation of iodo-organic compounds are also critically reviewed.

From an evaluation of I-DBPs in more than 650 drinking waters, it can be concluded that one third show low levels of I-THMs (<1 µg L⁻¹), and 18% of exhibit concentrations > 10 µg L⁻¹. The most frequently detected I-THM is CHCl₂I followed by CHBrClI. More polar I-DBPs, as iodoacetic acid in particular, have been reviewed as well.

Finally, the transformation of iodide to iodate, a safe iodine-derived end-product, has been proposed to mitigate the formation of I-DBPs in drinking water processes. For this purpose a pre-oxidation step with either ozone or ferrate(VI) to completely oxidize iodide to iodate is an efficient process. Activated carbon has also been shown to be efficient in reducing I-DBPs during drinking water oxidation.

碘是天然水中的一种天然存在的卤素，其浓度通常在 0.5 和 100 µg L ^-1之间。在氧化饮用水处理过程中，会形成含碘消毒副产物（I-DBPs）。I-DBPs 的形成主要与生产的自来水中的味道和气味问题有关，但由于与氯化和溴化类似物相比，I-DBPs 的毒性通常更大，因此最近已成为潜在的健康问题。

本文是对碘化物反应性和最常见的中间反应性碘物质 HOI 的系统性和批判性综述。^{对于大多数氧化剂，I -}氧化成 HOI 的第一步是快速的（表观二级速率常数，k _app > 10 ³ M ^-1 s ^-1在 pH 值 7)。次碘酸与无机和有机化合物的反应性似乎介于氯和溴之间。氧化处理期间HOI的寿命决定了I-DBPs的形成程度。根据这一评估，氯胺、二氧化氯和高锰酸盐是处理含碘水时最受关注的问题。碘有机化合物的形成条件也进行了批判性审查。

通过对 650 多种饮用水中的 I-DBP 的评估，可以得出结论，三分之一的 I-THM 含量较低（<1 µg L ^-1），18% 的 I-THM 浓度 > 10 µg L ^-1。最常检测到的 I-THM 是 CHCl ₂ I，其次是 CHBrClI。更极性的 I-DBPs，特别是碘乙酸，也进行了审查。

最后，已经提出将碘化物转化为碘酸盐，一种安全的碘衍生最终产品，以减轻饮用水过程中 I-DBP 的形成。为此，使用臭氧或高铁酸盐 (VI) 的预氧化步骤将碘化物完全氧化为碘酸盐是一种有效的方法。活性炭也已被证明在饮用水氧化过程中可有效减少 I-DBP。