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- Title
Variability of Iodine Content in Common Commercially Available Edible Seaweeds.
- Authors
Jane Teas; Sam Pino; Alan Critchley; Lewis E. Braverman
- Abstract
Dietary seaweeds, common in Asia and in Asian restaurants, have become established as part of popular internationalcuisine. To understand the possibility for iodine-induced thyroid dysfunction better, we collectedsamples of the most common dietary seaweeds available from commercial sources in the United States, as wellas harvester-provided samples from Canada, Tasmania, and Namibia. Altogether, 12 different species of seaweedswere analyzed for iodine content, and found to range from 16 µg/g (±2) in nori (Porphyra tenera) to over8165 ± 373 µg/g in one sample of processed kelp granules (a salt substitute) made from Laminaria digitata. Weexplored variation in preharvest conditions in a small study of two Namibian kelps (Laminaria pallida and Eckloniamaxima), and found that iodine content was lowest in sun-bleached blades (514 ± 42 µg/g), and highestamount in freshly cut juvenile blades (6571 ± 715 µg/g). Iodine is water-soluble in cooking and may vaporizein humid storage conditions, making average iodine content of prepared foods difficult to estimate. It is possiblesome Asian seaweed dishes may exceed the tolerable upper iodine intake level of 1100 µg/d.
- Publication
Thyroid, 2004, Vol 14, Issue 10, p836
- ISSN
1050-7256
- Publication type
Article