Japan diet iodine intake
To prevent excessive consumption it is imperative for people seeking health benefits from a high iodine diet to be knowledgeable of the amount of iodine the Japanese consume daily. Variation Database of Genomic Structural Variation (dbVar) Database of Genotypes and Phenotypes (dbGaP) Database of Single Nucleotide Polymorphisms (dbSNP) SNP Submission Tool All Variation Resources. Introduction Japanese iodine intake exceeds that of most other countries, primarily due to substantial seaweed consumption. Effect of cooking on seaweed iodine content Seaweed is often cooked to flavor dishes or soup stocks before consumption. In this paper we use a combination of dietary records, food surveys, urine iodine analysis, and seaweed iodine content to provide a reliable estimate of Japanese iodine intake, primarily from seaweeds. Sequence Analysis BLAST (Basic Local Alignment Search Tool) BLAST (Stand-alone) BLAST Link (BLink) Conserved Domain Search Service (CD Search) Genome ProtMap Genome Workbench Influenza Virus Primer-BLAST ProSplign Splign All Sequence Analysis Resources. Homology BLAST (Basic Local Alignment Search Tool) BLAST (Stand-alone) BLAST Link (BLink) Conserved Domain Database (CDD) Conserved Domain Search Service (CD Search) Genome ProtMap HomoloGene Protein Clusters All Homology Resources. 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. Both nori and wakame have relatively low iodine contents compared to kombu. When kelp is used to flavor soup stocks the seaweed is often removed after boiling, resulting in soup stock high in iodine.
Estimating Japanese iodine intake from seaweed consumption Due to variation of iodine content from one seaweed species to the next, along with confusion stemming from wet and dry weight terminology, many inaccurate assumptions have been made regarding the amount of iodine the Japanese actually consume from seaweed. Literature Bookshelf E-Utilities Journals in NCBI Databases MeSH Database NCBI Handbook NCBI Help Manual NCBI News PubMed PubMed Central (PMC) PubMed Clinical Queries PubMed Health All Literature Resources. Seaweed consumption frequency differs from person to person in Japan, resulting in a constantly fluctuating iodine intake. Add to Clipboard Add to Collections Order articles Add to My Bibliography Generate a file for use with external citation management software. Proteins BioSystems BLAST (Basic Local Alignment Search Tool) BLAST (Stand-alone) BLAST Link (BLink) Conserved Domain Database (CDD) Conserved Domain Search Service (CD Search) E-Utilities ProSplign Protein Clusters Protein Database Reference Sequence (RefSeq) All Proteins Resources. 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. Abstract Japanese iodine intake from edible seaweeds is amongst the highest in the world. The NCBI web site requires JavaScript to function. Taxonomy Taxonomy Taxonomy Browser Taxonomy Common Tree All Taxonomy Resources. The three most popular seaweed products in Japan are nori ( Porphyra ), wakame ( Undaria ) and kombu ( Laminaria ).
