Iodine Status After Intake of Sushi and Seaweed Salad
- Conditions
- Iodine Deficiency
- Interventions
- Other: Sushi and wakame salad
- Registration Number
- NCT05773456
- Lead Sponsor
- University of Bergen
- 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.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- 22
- healthy women aged 18 to 40 years
- 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
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Potassium iodide supplement Sushi and wakame salad 225 microgram of iodine per tablet Sushi and wakame salad Sushi and wakame salad 231 microgram of iodine per serving
- Primary Outcome Measures
Name Time Method 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
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
University of Bergen
🇳🇴Bergen, Norway