Show simple item record

dc.contributor.authorAakre, Inger
dc.contributor.authorSolli, Dina Doblaug
dc.contributor.authorMarkhus, Maria Wik
dc.contributor.authorMæhre, Hanne K
dc.contributor.authorDahl, Lisbeth
dc.contributor.authorHenjum, Sigrun
dc.contributor.authorAlexander, Jan
dc.contributor.authorKorneliussen, Patrick-Andre
dc.contributor.authorMadsen, Lise
dc.contributor.authorKjellevold, Marian
dc.date.accessioned2021-04-26T13:17:21Z
dc.date.available2021-04-26T13:17:21Z
dc.date.created2021-04-16T10:27:32Z
dc.date.issued2021
dc.identifier.citationFood & Nutrition Research. 2021, 65 .
dc.identifier.issn1654-6628
dc.identifier.urihttps://hdl.handle.net/11250/2739682
dc.description.abstractBackground: Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now available for consumers. Some macroalgae species are known to be particularly rich in iodine, but little data regarding the iodine content of macroalgae-containing foods exists. Objective: The aim of this research study was to analyse the iodine content in a large variety of commercially available macroalgae-containing foods and supplements and to evaluate whether such products are sources of adequate dietary iodine. Design: Ninety-six different products were collected after surveying the Norwegian market for commercially available macroalgae products, collected from three categories: 1) wholefood macroalgae products (n = 43), 2) macroalgae-containing foods (n = 39), and 3) dietary supplements containing macroalgae (n = 14). All products were analysed for iodine content by inductively coupled plasma-mass spectrometry (ICP-MS). Results: The iodine content in one portion of wholefood macroalgae products ranged from 128 to 62,400 µg. In macroalgae-containing foods, the iodine content ranged from 30 to 25,300 µg per portion, and in supplements it ranged from 5 to 5,600 µg per daily dose. The species with the highest analysed iodine content were oarweed, sugarkelp and kombu, with mean iodine levels of 7,800, 4,469 and 2,276 µg/g, respectively. For 54 products, the intake of one portion or dose would exceed the tolerable upper intake level (UL) for iodine. Discussion and conclusion: The iodine content in the included products was variable and for most products high, exceeding the tolerable upper intake level (UL) if consumed as a serving or portion size. The labelling of macroalgae species included, and declaration of iodine content, were inadequate or inaccurate for several products. As macroalgae-containing products are unreliable iodine sources, inclusion of such products in the diet may pose a risk of consuming excessive amounts of iodine.
dc.language.isoeng
dc.subjectIodine
dc.subjectIodine
dc.subjectRecommended intake
dc.subjectRecommended intake
dc.subjectTolerabelt øvre inntaksnivå
dc.subjectTolerable upper intake level
dc.subjectTare
dc.subjectKelp
dc.subjectSeaweed
dc.subjectSeaweed
dc.titleCommercially available kelp and seaweed products – valuable iodine source or risk of excess intake?
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber17
dc.source.volume65
dc.source.journalFood & Nutrition Research
dc.identifier.doi10.29219/fnr.v65.7584
dc.identifier.cristin1904514
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record