Bioavailability of iodine species from various commercially consumed seaweed species

Abstract

Seaweed is gaining popularity and economic importance as an ingredient in (novel) foods and is now commonly consumed across all population strata in the Netherlands. Moreover, seaweed may also provide a sustainable source of plant-based protein for human and animal provisioning.Food safety of seaweed is an important condition for bringing seaweed-containing food products on the market. However, previous studies have shown that seaweeds can accumulate high concentrations of iodine and heavy metals, although there is high variation among seaweed species, geographic location, harvesting season, seaweed metabolic activity, and cultivation method.The focus of this literature study, which is part of the Possibile Reduction Of Contaminants in Edible Seaweed Species (PROCESS) project, is on the bioavailability of iodine, and the possible difference in bioaccessibility and bioavailability between organic and inorganic iodine.The results of this relatively small study can be used to assess the maximum allowable iodine intake, and what consequences this has for the consumption of specific seaweed species.