MedTrace Logo

Iodine Status After Intake of Sushi and Seaweed Salad

NCT05773456 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2023-04-12

No results posted yet for this study

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

OTHER

Sushi and wakame salad

One serving of mixed sushi and wakame salad

Sponsors & Collaborators

  • Institute of Marine Research

    collaborator OTHER

  • University of Bergen

    lead OTHER

Principal Investigators

  • Inger Aakre, PhD · Institute of Marine Research

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2021-08-10
Primary Completion
2022-01-01
Completion
2022-06-15

Countries

  • Norway

Study Locations

More Related Trials

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 NCT05773456 on ClinicalTrials.gov