Different seaweeds use for iodine deficiency overcome

• Autor(a) principal: Ferraz, Sónia
• Data de Publicação: 2019
• Outros Autores: Ragonezi, Carla, Nunes, Nuno, Valente, Sofia, Carvalho, Miguel A. A. Pinheiro de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.13/3154
• topic: Iodine deficiency; Disorders (Idd); Algae; Supplementation; .; Faculdade de Ciências da Vida

Iodine deficiency is one of the three most common nutritional deficiencies worldwide and is a global public health problem that affects particularly the young children, pregnant women and elderly. The consequences of iodine deficiency disorder (IDD) include goiter and cretinism. The traditional consumption of iodine via supplemented salt should be monitored to reduce population sodium intake due to hypertension problems and the uncertain bioavailability of iodine in the supplemented salt. One approach for an effective and cost-efficient iodine supplementation is the use of seaweeds in food intake. Seaweeds, among all foods, are the most famous and reliable source of natural iodine. In this minireview we pretend to explore the different uses of seaweeds to fill the iodine deficiency and improve life quality.