2 results
Using seaweed as a supplement or a food ingredient to increase iodine status in women with low habitual intake
- Katie Nicol, Cara Swailes, Layla Alahmari, Emilie Combet
-
- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E716
-
- Article
-
- You have access Access
- Export citation
-
Abstract
Introduction: Most consumers remain unaware of iodine sources in the diet. With no prophylaxis, iodine insufficiency remains a largely unappreciated issue in the UK. Including seaweed to the food supply represents a solution and opportunity but this supply needs to be carefully curated and calibrated, as excess iodine may be harmful for thyroid health. This project aimed to test the efficacy of a proof-of-concept reformulated food using seaweed as an ingredient source of iodine, to supplement women who have a habitual low iodine intake.
Materials and Methods: Self-reported healthy women, pre-menopausal who avoid iodine-rich foods were randomised to: P1) reformulated food (pizza)with seaweed ingredient, or P2) a control food, similar to P1 but without supplemental iodine, or S1) control, empty capsules, or S2) PureSea Natural ascophyllum nodosum seaweed capsules, the ingredient used in P1. Capsules or food were to be consumed three times per week (providing 400μg iodine per intake). At least 10 spot urine samples were collected per person over at least 3 days preceding each study point. Urinary iodine was measured with a modified Sandell-Koltoff assay.
Results: Participants (n = 96, median age 29, IQR 23–42) had a habitual iodine intake of 64μg/d (IQR 39–119, no detectable difference between groups). Dropout rates at 3-month were 41% (P1 &P2 each), 21% for S1, 11% for S2.
Baseline urinary iodine concentration (UIC) was low/marginal, at 66μg/L (IQR 34-71), 64μg/L (IQR 40-96), 54μg/L (IQR 31-86) and 39μg/L (IQR 21-64) for P1, P2, S1 and S2 respectively (no difference between groups, p > 0.05).
Change in UIC differed between groups at week-2 (p < 0.001), increasing in P1 & S2: by 45μg/L (IQR 2-69), and 35μg/L (IQR 13-48), respectively, decreasing in S1: -14μg/L (IQR –24-(–1)), with no change in group P2. This remained true for groups S1 & S2 when urinary iodine excretion was corrected for creatinine.
After 3 months, differences in changes from baselines remained between groups (p < 0.01), with an increase in groups P1 and S2: 28μg/L (IQR 1-112), 43μg/L (IQR 23-93) but not groups P2 or S1. This remained true when UIC was corrected for creatinine.
Changes in weight between and within groups were not detected at either time points, with group median changes within 2 kg of baseline weight.
Discussion: Iodine-rich seaweed is effective in increasing the iodine status of women with a low habitual iodine intake, as a supplement, or as an ingredient in a cooked reformulated product. In term of feasibility, large attrition in the food groups P1 and P2 demands further attention, for interpretation of data and future translation of the findings.
Feasibility of testing the medium-term impact of inulin on phenolic acids bioavailability in healthy overweight individuals
- Wenjuan Cong, Cara Swailes, Mircea Martiniuc, Wardah Talib, William Mullen, Tom Preston, Douglas J. Morrison, Emilie Combet, Christine Edwards
-
- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E630
-
- Article
-
- You have access Access
- Export citation
-
Introduction
Interactions between polyphenols and non-digestible carbohydrates (NDC) can impact on polyphenolic metabolites bioavailability, including phenolic acids. The BLEND2 trial (NCT03840746) aims to study longer-term interactions of a flavonoid-rich food with/without NDC on microbiota metabolites and cardiometabolic markers. Trial feasibility using a bespoke food was tested.
Material and MethodsThe soup was developed locally containing cherry tomatoes, tomato puree, red onion, fresh lovage, with/without the NDC inulin (10g), but improved and processed with Campden BRI, Chipping Campden, UK. The final product (~400g/ tin) was evaluated with VAS scales (0–10) for appearance, smell, taste and overall palatability, and flavonoid content evaluated using liquid chromatography-mass spectrometry. The 3-arm parallel randomised blinded design (control soup, soup + inulin, habitual diet control) recruited self-reported healthy participants (BMI > 25, 40–70y) with urine, blood, faecal samples collected at baseline, 3-week, 6-weeks.
ResultsBoth soups scored similarly (n = 8 testers) for visual appeal (with inulin 5.1 ± 2.1; without 4.5 ± 2.0); smell (with 5.9 ± 1.7; without 5.4 ± 0.8); taste (with 6.6 ± 2.0; without 5.5 ± 2.3), aftertaste (with 6.3 ± 2.9; without 5.4 ± 2.3) and overall palatability (with 7.0 ± 1.9; without 6.1 ± 2.1).
The soups (A&B), 1 tin/day, provide 68.5 ± 10.9 mg total flavonoids (soup A n = 3, quercetin equivalents) and 74.0 ± 16.1 mg (soup B, n = 3): quercetin (A 1.2 ± 0.1 mg; B 1.3 ± 0.6 mg), quercetin-4-glucoside (A 3.9 ± 1.0 mg; B 4.1 ± 1.9 mg), quercetin-3-rutinoside (A 23.0 ± 3.2 mg; B 20.5 ± 1.0 mg), quercetin 3,4-diglucosides (A 40.5 ± 6.9 mg; B 48.2 ± 14.9 mg).
Following notes of interest (n = 415), n = 111 attended screening, n = 34 did not proceed (medications, opt-out; 31%). Participants (n = 77) are mostly British (79%), median age 56y (IQR 49-62) with a median BMI of 31 (IQR 28-35). Dropout was low (12%) and early in the study (personal issues, n = 2; gastrointestinal issues, n = 2; failure to comply with protocol, n = 2; acid reflux symptoms, n = 1; dislike of test food, n = 1). Adverse events included acid reflux/heartburn (n = 4), gastrointestinal distress (n = 3) accounting for 3 drop-outs.
To date, urine, blood and faecal samples (study day or day + 1) were collected at all timepoints, for all participants. Participation (soup arms) has not led to body weight or blood lipids changes compared to control group.
DiscussionThe protocol for this 6-week trial has proved feasible with lower dropout than expected. Soup flavonoid content representing ~16% of average European flavonoid intakes, with inulin (10g) half the UK daily fibre intake. The soup was well accepted with few reports of adverse issues. Recruitment in this population is challenging, due to high levels of medication and ill health.