P Noahsen1,2,3,4, I Kleist5,6, H M Larsen5,7, S Andersen5,6,8,9. 1. Department of Internal Medicine, Queen Ingrid's Hospital, Nuuk, Greenland. paneerak@yahoo.dk. 2. Nuuk Healthcare Centre, Sanamut Aqquttaa, Box 1001, 3900, Nuuk, Greenland. paneerak@yahoo.dk. 3. Department of Clinical Medicine, Arctic Health Research Centre, Aalborg University, Aalborg, Denmark. paneerak@yahoo.dk. 4. Ilisimatusarfik, University of Greenland, Nuuk, Greenland. paneerak@yahoo.dk. 5. Department of Internal Medicine, Queen Ingrid's Hospital, Nuuk, Greenland. 6. Department of Clinical Medicine, Arctic Health Research Centre, Aalborg University, Aalborg, Denmark. 7. Department of Clinical Medicine, Aarhus University, Aarhus, Denmark. 8. Ilisimatusarfik, University of Greenland, Nuuk, Greenland. 9. Department of Geriatric and Internal Medicine, Aalborg University Hospital, Aalborg, Denmark.
Abstract
OBJECTIVE: Globalisation has extended to the kitchen and the Asian cuisine has gained international popularity with sushi and seaweed now being widespread. We explored the possible acute adverse effects of an iodine load from a single sushi-and-seaweed meal as seaweed iodine may induce thyroid dysfunction. METHODS: Nine euthyroid participants were randomized into three groups: Halibut maki roll with either (A) newly harvested Greenlandic seaweed salad, (B) no seaweed salad on the side, or (C) Japanese seaweed salad purchased at a local store. We collected spot urine and blood samples daily for a week for measurement of iodine and creatinine in urine, thyroid stimulating hormone (TSH), and estimated-free T4 (fT4) in serum. RESULTS: All participants ingested the full meal and the drop-out was nil. No adverse effects were reported. Pre-meal urinary iodine excretion (UIE) was 75 µg/g. UIE rose (p < 0.001) by 385%, 59% and 43% for groups A, B, and C, peaked in the 6-h spot urine sample at 393, 120, and 109 µg/g, and was down to pre-meal values by day 2. Serum TSH rose (p = 0.012) 150% on day 2 and was down to pre-meal values by day 3. Serum fT4 remained at the same level. No adverse reactions were reported. CONCLUSION: A sushi meal increased urinary iodine excretion by 40 µg/g, or 400 µg/g if a newly harvested seaweed salad was added. An ensuing rise in serum TSH was brief, and a single sushi meal with seaweed salad did not cause any adverse events.
OBJECTIVE: Globalisation has extended to the kitchen and the Asian cuisine has gained international popularity with sushi and seaweed now being widespread. We explored the possible acute adverse effects of an iodine load from a single sushi-and-seaweed meal as seaweed iodine may induce thyroid dysfunction. METHODS: Nine euthyroid participants were randomized into three groups: Halibut maki roll with either (A) newly harvested Greenlandic seaweed salad, (B) no seaweed salad on the side, or (C) Japanese seaweed salad purchased at a local store. We collected spot urine and blood samples daily for a week for measurement of iodine and creatinine in urine, thyroid stimulating hormone (TSH), and estimated-free T4 (fT4) in serum. RESULTS: All participants ingested the full meal and the drop-out was nil. No adverse effects were reported. Pre-meal urinary iodine excretion (UIE) was 75 µg/g. UIE rose (p < 0.001) by 385%, 59% and 43% for groups A, B, and C, peaked in the 6-h spot urine sample at 393, 120, and 109 µg/g, and was down to pre-meal values by day 2. Serum TSH rose (p = 0.012) 150% on day 2 and was down to pre-meal values by day 3. Serum fT4 remained at the same level. No adverse reactions were reported. CONCLUSION: A sushi meal increased urinary iodine excretion by 40 µg/g, or 400 µg/g if a newly harvested seaweed salad was added. An ensuing rise in serum TSH was brief, and a single sushi meal with seaweed salad did not cause any adverse events.
Authors: Paneeraq Noahsen; Karsten F Rex; Inge Bülow Pedersen; Gert Mulvad; Hans Christian Florian-Sørensen; Michael Lynge Pedersen; Stig Andersen Journal: Eur Thyroid J Date: 2022-05-27
Authors: D A Janneke Dijck-Brouwer; Frits A J Muskiet; Richard H Verheesen; Gertjan Schaafsma; Anne Schaafsma; Jan M W Geurts Journal: Nutrients Date: 2022-09-20 Impact factor: 6.706