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Research progress on the food safety of iodine in seaweeds
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Xin-Yue DAI1, 2, Na LI2, *, Ying-Ying GUO2, Wen-Jia ZHU2, Lin YAO2, Yan-Hua JIANG2, Lian-Zhu WANG2
Journal of Food Safety & Quality | 2025, 16(1) : 59 - 66
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Journal of Food Safety & Quality | 2025, 16(1): 59-66
• Special Topic: Aquatic Product Processing and Quality Safety •
Research progress on the food safety of iodine in seaweeds
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Xin-Yue DAI1, 2, Na LI2, *, Ying-Ying GUO2, Wen-Jia ZHU2, Lin YAO2, Yan-Hua JIANG2, Lian-Zhu WANG2
Affiliations
  • 1. College of Food Science, Dalian Polytechnic University, Dalian 116034, China
  • 2. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
Published: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240814001
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Iodine is essential for the synthesis of thyroid hormones in humans, it plays an important role in the prevention and treatment of diseases caused by endemic iodine deficiency disorders and hereditary thyroid dysfunction, eta.. Excessive or deficient iodine intake both have negative effects on human health. Seaweed, as a quality food source rich in iodine, is an ideal natural iodine supplement. With the increasing incidence of thyroid disease, it has led to a rejection of seaweed products with high iodine content, such as Laminaria japonica. A large number of studies show that there is no direct data to suggest that excessive consumption of seaweeds can have adverse effects our body despite the high iodine conten. Therefore, the paper summarized the research progress on morphological distribution of iodine from seaweed, safety evaluation of different forms of iodine, changes of speciation before and after processing, as well as bioavailability of iodine in edible seaweeds. This study provides ideas for evaluating the edible safety of iodine in seaweeds, and also provides scientific evidence for the healthy development of seaweed industry.

iodine  /  seaweed  /  food safety  /  iodine speciation
Xin-Yue DAI, Na LI, Ying-Ying GUO, Wen-Jia ZHU, Lin YAO, Yan-Hua JIANG, Lian-Zhu WANG. Research progress on the food safety of iodine in seaweeds[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 59 -66 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240814001
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Year 2025 volume 16 Issue 1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20240814001
  • Receive Date：2024-08-14
  • Online Date：2025-07-21
  • Published：2025-01-15
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  • Received：2024-08-14
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    1. College of Food Science, Dalian Polytechnic University, Dalian 116034, China
    2. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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