Browsing Artikler / Articles by Author "Aakre, Inger"
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Bioavailability of iodine from a meal consisting of sushi and a wakame seaweed salad—A randomized crossover trial
Aakre, Inger; Tveit, Inger Beate; Myrmel, Lene Secher; Fjære, Even; Ballance, Simon; Rosendahl-Riise, Hanne (Peer reviewed; Journal article, 2023)The consumption of seaweed is on the rise in the Western world. Seaweeds may contain substantial amounts of iodine, and some species could serve as a potential dietary iodine source. However, limited data on the iodine ... -
Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?
Aakre, Inger; Solli, Dina Doblaug; Markhus, Maria Wik; Mæhre, Hanne K; Dahl, Lisbeth; Henjum, Sigrun; Alexander, Jan; Korneliussen, Patrick-Andre; Madsen, Lise; Kjellevold, Marian (Peer reviewed; Journal article, 2021)Background: Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now ... -
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review
Blikra, Marthe Jordbrekk; Henjum, Sigrun; Aakre, Inger (Peer reviewed; Journal article, 2022)Brown algae are becoming increasingly popular as a food source and dietary supplement in Europe and other Western countries. As they are highly rich in iodine, they represent a potential new dietary iodine source. Iodine ...