NCT05773456

Iodine Status After Intake of Sushi and Seaweed Salad

Iodine Status at Several Time Points During 48 Hours After Intake of Sushi and Seaweed Salad- a Randomized Crossover Trial

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 22 (actual)
• Sponsor: University of Bergen · Academic / Other
• Sex: Female
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

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.

Conditions

• Iodine Deficiency

Interventions

Type	Name	Description
OTHER	Sushi and wakame salad	One serving of mixed sushi and wakame salad

Timeline

• Start date: 2021-08-10
• Primary completion: 2022-01-01
• Completion: 2022-06-15
• First posted: 2023-03-17
• Last updated: 2023-04-12

Locations

1 site across 1 country: Norway