Christine Dumont Thomson is a New Zealand nutritionist and academic, and is professor emerita at the University of Otago.

Thomson completed a Bachelor and Master of Health Science and a PhD at the University of Otago.

[1][3] Thomson's research focused on iodine and selenium in the diet, but she also had an interest in sports nutrition.

[4][5][1] Her interest in iodine continued a tradition of research into nutritional deficiencies at Otago, started by Charles Hercus, Noel Benson, Charles L. Carter and Muriel Bell, who showed in the 1920s that iodine deficiency in New Zealand soils was causing goitre.

[6] The food standards were then altered so that it became mandatory to use iodised salt in bread, and subsequent surveys have shown a decline in iodine deficiency.