Iodine Status After Intake of Sushi and Seaweed Salad

University of Bergen

Status: Completed

Conditions: Iodine Deficiency

Treatments: Other: Sushi and wakame salad

Study type: Interventional

Funder types: Other

Identifiers

NCT05773456

232247

Details and patient eligibility

About

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.

Enrollment: 22 patients

Sex: Female

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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22 participants in 2 patient groups

Sushi and wakame salad

Experimental group

Description:

231 microgram of iodine per serving

Treatment:

Other: Sushi and wakame salad

Potassium iodide supplement

Active Comparator group

Description:

225 microgram of iodine per tablet

Treatment:

Other: Sushi and wakame salad