Iodine Deficiency
Conditions
Keywords
seaweed, bioavailability, iodine
Brief summary
Seaweed is becoming increasingly popular in the Western part of the world, especially sushi wrapped in nori and seaweed salad, also called wakame. There are limited data on the iodine content of different seaweed products in the Norwegian Food composition table. Furthermore, there is limited available research regarding in vivo bioavailability of iodine from seaweeds. The objective of this study is to assess whether iodine from a sushi meal (with nori, Porphyra spp), and a wakame salad (Undaria pinnatifida) has similar bioavailability as a potassium iodide reference supplement of similar iodine content.
Interventions
OTHERSushi and wakame salad
One serving of mixed sushi and wakame salad
Sponsors
Institute of Marine Research
University of Bergen
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy women aged 18 to 40 years
Exclusion criteria
* pregnant or lactating * known thyroid disease or thyroid autoimmunity, * planning to conceive, * known kidney problems or kidney disease. * women with coeliac disease could not participate due to possible gluten exposure from the wakame salad
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Urinary iodine concentration during 48 hours | 48 hours | Urinary iodine concentration after ingestion of the intervention/supplement during 48 hours by fixed time-intervals |
| Bio-availability of iodine in the intervention/supplement | 48 hours | Calculation of the bio-availability of iodine in the intervention/supplement |
Countries
Norway
Outcome results
None listed