TY - JOUR

T1 - Lean-seafood intake increases urinary iodine concentrations and plasma selenium levels

T2 - a randomized controlled trial with crossover design

AU - Øyen, Jannike

AU - Aadland, Eli Kristin

AU - Liaset, Bjørn

AU - Fjære, Even

AU - Dahl, Lisbeth

AU - Madsen, Lise

PY - 2021

Y1 - 2021

N2 - Purpose Iodine deficiency due to insufficient nutritional intake is a public health challenge in several European countries, including Norway. Lean-seafood has a high iodine and arsenic (As) content and is a good source of selenium (Se). Evidence of a direct effect of increased intake of lean-seafood on iodine status is limited. The main aims were to determine the iodine status at baseline and to investigate possible dietary effects on urinary iodine concentration (UIC) after intervention with lean-seafood versus non-seafood. Plasma Se, and plasma and urinary As concentrations were also measured. Methods A randomized controlled crossover study comprising two 4 weeks experimental periods with two balanced diets varied in main proteins (60% of total dietary proteins) of lean-seafood and non-seafood, separated by a 5 week washout period. Results Twenty participants (7 males, 13 females) were included and the mean +/- SD age was 50.6 +/- 15.3 years for all participants. Fasting UIC was median (25th, 75th percentile) 70 (38, 110) and 79 (49, 94) mu g/L in the lean-seafood and non-seafood intervention at baseline, respectively. UIC increased after 4 weeks of the lean-seafood intervention to 135 (110, 278) mu g/L, but not after the non-seafood intervention [58 (33, 91) mu g/L] (Pdiet-effect <0.001). Fasting plasma Se increased in the lean-seafood intervention and decreased in the non-seafood intervention (Pdiet-effect = 0.001). Fasting urinary and plasma As increased in the lean-seafood intervention and was unchanged in the non-seafood intervention (Pdiet-effect <0.001). Conclusion The participant's UIC was below the recommended median (100 mu g/L) at baseline, but increased sufficiently after a 4 week intervention with lean-seafood.

AB - Purpose Iodine deficiency due to insufficient nutritional intake is a public health challenge in several European countries, including Norway. Lean-seafood has a high iodine and arsenic (As) content and is a good source of selenium (Se). Evidence of a direct effect of increased intake of lean-seafood on iodine status is limited. The main aims were to determine the iodine status at baseline and to investigate possible dietary effects on urinary iodine concentration (UIC) after intervention with lean-seafood versus non-seafood. Plasma Se, and plasma and urinary As concentrations were also measured. Methods A randomized controlled crossover study comprising two 4 weeks experimental periods with two balanced diets varied in main proteins (60% of total dietary proteins) of lean-seafood and non-seafood, separated by a 5 week washout period. Results Twenty participants (7 males, 13 females) were included and the mean +/- SD age was 50.6 +/- 15.3 years for all participants. Fasting UIC was median (25th, 75th percentile) 70 (38, 110) and 79 (49, 94) mu g/L in the lean-seafood and non-seafood intervention at baseline, respectively. UIC increased after 4 weeks of the lean-seafood intervention to 135 (110, 278) mu g/L, but not after the non-seafood intervention [58 (33, 91) mu g/L] (Pdiet-effect <0.001). Fasting plasma Se increased in the lean-seafood intervention and decreased in the non-seafood intervention (Pdiet-effect = 0.001). Fasting urinary and plasma As increased in the lean-seafood intervention and was unchanged in the non-seafood intervention (Pdiet-effect <0.001). Conclusion The participant's UIC was below the recommended median (100 mu g/L) at baseline, but increased sufficiently after a 4 week intervention with lean-seafood.

KW - Arsenic

KW - Iodine

KW - Lean-seafood

KW - RCT

KW - Selenium

KW - PREGNANT-WOMEN

KW - LOWER FISH

KW - POPULATION

KW - RISK

KW - MILK

KW - MERCURY

KW - EXCRETION

KW - GEOGRAPHY

KW - EXPOSURE

KW - FOODS

U2 - 10.1007/s00394-020-02366-2

DO - 10.1007/s00394-020-02366-2

M3 - Journal article

C2 - 32856189

VL - 60

SP - 1679

EP - 1689

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

IS - 3

ER -