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Seaweed, the Food Matrix, and Iodine Bioavailability

NCT04867291 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2021-04-30

No results posted yet for this study

Summary

This study explores the influence of the food matrix of seaweed-containing food products on iodine bioavailability. The investigation will ascertain whether iodine bioavailability (as a percentage of the dose ingested that is excreted in urine) is comparable between seaweed sheets, seaweed powder (in capsules), pizza fortified with powdered seaweed, and potassium iodide supplements.

Conditions

  • Iodine Bioavailability

Interventions

DIETARY_SUPPLEMENT

Pizza

Portion equivalent to 200 µg of iodine (half a pizza), consumed with \~450mL of water.

DIETARY_SUPPLEMENT

Seaweed Sheets

Portion equivalent to 200 µg of iodine (\~10g), consumed with two slices of white bread and \~450mL of water.

DIETARY_SUPPLEMENT

Seaweed Powder

Portion equivalent to 200 µg of iodine (1 capsule), consumed with two slices of white bread and \~450mL of water.

DIETARY_SUPPLEMENT

Potassium iodide

Portion equivalent to 200 µg of iodine (1.3 tablets), consumed with two slices of white bread and \~450mL of water.

Sponsors & Collaborators

  • University of Glasgow

    lead OTHER

Principal Investigators

  • Emilie Combet, PhD · University of Glasgow

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
48 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-04-30
Primary Completion
2021-11-30
Completion
2021-11-30

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04867291 on ClinicalTrials.gov