Assessment of Japanese iodine intake based on seaweed consumption in Japan: A literature-based analysis.
Assessment of Japanese iodine intake based on seaweed consumption in Japan: A literature-based analysis.
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DOI：
10.1186/1756-6614-4-14
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发表时间：
2011-10-05
期刊：
影响因子：
2.2
通讯作者：
Zava DT
中科院分区：
文献类型：
--
作者：
Zava TT;Zava DT
日本从食用海藻中摄取的碘是世界上最高的。由于日本人日常饮食的变化以及世代和地区之间的饮食差异，很难预测日本人消费海藻的类型和数量。此外，不同海藻的碘含量差异很大，烹饪和/或加工对碘含量有影响。由于所有这些因素，研究人员经常高估或低估日本人从海藻中摄入的碘，这导致人们对旨在实现日本人所看到的相同健康益处的饮食和补充建议具有误导性和潜在危险。通过结合饮食记录、食物调查、尿碘分析（现场和24小时样本）和海藻碘含量的信息，我们估计日本人的碘摄入量（主要来自海藻）平均为1，000 - 3，000 μg/天（1-3 mg/天）。
Japanese iodine intake from edible seaweeds is amongst the highest in the world. Predicting the type and amount of seaweed the Japanese consume is difficult due to day-to-day meal variation and dietary differences between generations and regions. In addition, iodine content varies considerably between seaweed species, with cooking and/or processing having an influence on iodine content. Due to all these factors, researchers frequently overestimate, or underestimate, Japanese iodine intake from seaweeds, which results in misleading and potentially dangerous diet and supplementation recommendations for people aiming to achieve the same health benefits seen by the Japanese. By combining information from dietary records, food surveys, urine iodine analysis (both spot and 24-hour samples) and seaweed iodine content, we estimate that the Japanese iodine intake--largely from seaweeds--averages 1,000-3,000 μg/day (1-3 mg/day).