Iodine Status After Intake of Sushi and Seaweed Salad

University of Bergen22 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Enrollment

Conditions

Iodine Deficiency

Interventions

Sushi and wakame saladOTHER

One serving of mixed sushi and wakame salad

Eligibility

Sex: FEMALEMin age: 18 YearsMax age: 40 YearsHealthy volunteers:

Medical Language ↔ Plain English

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

Locations (1)

University of Bergen

Bergen, Norway

Outcomes

Primary Outcomes

Urinary iodine concentration during 48 hours

Urinary iodine concentration after ingestion of the intervention/supplement during 48 hours by fixed time-intervals

Time frame: 48 hours

Bio-availability of iodine in the intervention/supplement

Calculation of the bio-availability of iodine in the intervention/supplement

Time frame: 48 hours

Data from ClinicalTrials.gov

This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.