Iodine intake from brown seaweed and the related nutritional risk assessment in Koreans
Kim H, Lee HY, Kim J
Published in Nutrition Research and Practice
Methodology
Dietary intake modelling of iodine from brown seaweed consumption in a Korean national population sample against tolerable upper intake levels
Key Findings
A substantial proportion of high seaweed consumers exceeded the tolerable upper intake level for iodine, particularly through kelp soup consumption.
Conclusions
Habitual seaweed intake can push iodine exposure above safe upper limits.
Limitations
Intake modelling rather than measured thyroid outcomes.
Supplements Studied
A substantial proportion of high seaweed consumers exceeded the tolerable upper intake level for iodine, particularly through kelp soup consumption.
A substantial proportion of high seaweed consumers exceeded the tolerable upper intake level for iodine, particularly through kelp soup consumption.
Study Details
Access Study
This information is for educational purposes only. Always consult a healthcare professional before starting any supplement regimen.