Abstract:Objective: To compare iodine intakes estimated from weighed dietary records with iodine intakes obtained by direct analysis of duplicate diets in a group of vegans. Design: Cross-sectional study. Setting: London and the south-east of England. Subjects: Thirty-three vegans consuming their habitual diet were recruited through the UK Vegan Society; 26 subjects (11 males, 15 females), age 21 -84 y, completed the study. Interventions: Iodine intakes were estimated from 4 day weighed dietary records and compared wit… Show more
“…Research is needed on how food preparation alters the bioavailability of iodine in different sea vegetables. Indeed, Lightowler and Davies (2002) found that established food tables (UK Department of Health, 1991) gave poor estimates of dietary iodine intake and recommended developing more reliable data on iodine in foods, including the variation within food groups.Fig. 6Examples of sea vegetable use in Japanese cuisine: a “Onigiri” is a Japanese rice ball usually wrapped by nori ( Pyropia yezoensis ) with several other ingredients: from right to left , rice wrapped in nori, with Japanese apricot (umeboshi) and preserved kombu (tsukudani, Saccharina japonica and other species of the genus Saccharina ), wrapped with shredded kombu (torero-kombu), and wrapped in nori; b Tempura soba with wakame ( Undaria pinnatifida ).…”
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.
“…Research is needed on how food preparation alters the bioavailability of iodine in different sea vegetables. Indeed, Lightowler and Davies (2002) found that established food tables (UK Department of Health, 1991) gave poor estimates of dietary iodine intake and recommended developing more reliable data on iodine in foods, including the variation within food groups.Fig. 6Examples of sea vegetable use in Japanese cuisine: a “Onigiri” is a Japanese rice ball usually wrapped by nori ( Pyropia yezoensis ) with several other ingredients: from right to left , rice wrapped in nori, with Japanese apricot (umeboshi) and preserved kombu (tsukudani, Saccharina japonica and other species of the genus Saccharina ), wrapped with shredded kombu (torero-kombu), and wrapped in nori; b Tempura soba with wakame ( Undaria pinnatifida ).…”
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.
“…The double portion technique, where a second portion is collected of everything the participant eats during a given time period and analyzed for its content of AA would (although expensive and cumbersome) be an alternative design for a study of the dose-response effect (Abdulla et al, 1981;Lightowler and Davies, 2002). We have identified one small pilot study that (similar to our study) assessed selfreport dietary intakes of AA (but used a 40 item questionnaire) during the preceding 3 months, and compared these with Hb adduct levels of AA (n ¼ 10 women, including one smoker) .…”
Objective: To examine the coherence of estimated intakes of acrylamide (AA) from foods, with hemoglobin (Hb) AA adduct levels, an objective marker of environmental AA exposure. Design: A cross-sectional study. Setting: The Malmö Diet and Cancer study, a large population-based prospective cohort (n ¼ 28 098) in the south of Sweden. Subjects: A sample of non-smoking (n ¼ 70) and smoking (n ¼ 72) women and men selected to obtain large variation in Hb AA adducts. Methods: Self-reported data on the usual consumption of foods were combined with published data on the AA content in Swedish foods. The Hb AA adduct levels were determined by a modified Edman degradation method. Linear regression and correlation analysis examined associations between estimated AA intakes, and Hb AA adducts. Results: In randomly selected individuals (n ¼ 40), the estimated median AA intake was 28 mg per day. In linear regression models, adjusting for sex, significant associations were seen in non-smokers between Hb AA adducts and estimated AA from foods (P ¼ 0.006). In smokers both AA from foods (P ¼ 0.006) and the calculated amount of tobacco consumed (P ¼ 0.003) were significantly associated with Hb AA adducts. Positive partial correlations between dietary AA estimates and Hb AA adducts were seen in smoking men (r ¼ 0.37) and women (r ¼ 0.59), and in non-smoking men (r ¼ 0.60), but not in non-smoking women. Conclusions: This study suggests that both diet and tobacco are important sources of the environmental AA exposure, although the lack of correlations in non-smoking women cast doubt on the validity of dietary AA intake estimates used in cancer epidemiology, or suggest that unrecognized factors may influence the internal dose measure of AA exposure.
“…However, there are indications that self-estimations concerning iodine intake recorded on a diary card are unreliable when compared with iodine intakes obtained by direct analysis of real diets (Lightowler and Davis, 2002). Notes: Weight overall weight of the menu and weights of the meal constituents; I/100 g menu iodine content in 100 g of the menu (average); I/menu overall iodine content of the selected menu.…”
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