Iodine in edible algae: toxicological evaluation

There are different types of seaweed: red, brown, and green algae. Among the several edible algae, kombu, nori and wakame stand out for their production and consumption rates. Algae have gained significant attention in recent years among not only consumers but also the food industry and the nutraceuticals industry due to their nutritional value and potential health benefits. However, edible algae could also pose some risks. The presence of iodine in edible algae raises concerns regarding its potential toxicity when consumed in high amounts. Although iodine is an essential trace element required for the synthesis of thyroid hormones, which regulate various physiological processes, including metabolism and growth, both iodine deficiency and excess can lead to adverse health effects, such as goiter, hypothyroidism, or hyperthyroidism. Therefore, it becomes crucial to assess the dietary exposure and characterize the potential risks associated with iodine intake from edible algae. To evaluate the toxicological risks of the dietary exposure to iodine through edible algae this study was conducted. The method involved the collection of various edible algae samples, followed by iodine quantification using titrations. Subsequently, the iodine content was compared with established limits and the Estimated Dietary Intakes (EDI) were calculated considering different edible algae consumption scenarios to assess potential risks to human health. The findings of this study provide valuable insights into the iodine content of edible algae and its potential toxicological implications.