Variability of iodine content in common commercially available edible seaweeds.

@article{Teas2004VariabilityOI,
  title={Variability of iodine content in common commercially available edible seaweeds.},
  author={Jane Teas and Sam Pino and Alan T. Critchley and Lewis E. Braverman},
  journal={Thyroid : official journal of the American Thyroid Association},
  year={2004},
  volume={14 10},
  pages={
          836-41
        }
}
  • J. TeasS. Pino L. Braverman
  • Published 10 November 2004
  • Environmental Science
  • Thyroid : official journal of the American Thyroid Association
Dietary seaweeds, common in Asia and in Asian restaurants, have become established as part of popular international cuisine. To understand the possibility for iodine-induced thyroid dysfunction better, we collected samples of the most common dietary seaweeds available from commercial sources in the United States, as well as harvester-provided samples from Canada, Tasmania, and Namibia. Altogether, 12 different species of seaweeds were analyzed for iodine content, and found to range from 16… 
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