The National Agency for Food, Environmental and Occupational Health Safety (ANSES) warns against excessive consumption of algae. In question: their high iodine content, which can cause health problems.
Nori, wakame, sea lettuce or kombu … After being discovered in Japanese restaurants where they are served in the form of maki, seaweed has gradually invaded the tables of chefs, who use them in Asian-inspired dishes or to revisit the classics of gastronomy. They also now have a prominent place in organic stores, where they are sold fresh, dried, as well as in the form of food supplements.
Thyroid dysfunction, heart and kidney disease
Praised for their high content of antioxidants, vitamins C and E and fiber, seaweed should however be consumed in moderation. In an opinion published Tuesday, August 7, the National Agency for Food, Environmental and Occupational Health Safety (ANSES) warns consumers who may be tempted to eat them in large quantities. They could then expose themselves to a risk of overconsumption of iodine.
“The iodine content in the various seaweed-based products can be high, their consumption presents a non-negligible risk of exceeding the upper safety limits, and in particular, in the event of consumption of seaweed associated with food supplements with seaweed-based “, warns ANSES, which” recommends that regular consumers remain vigilant “.
An excessive and regular intake of iodine can indeed cause health problems such as dysfunction of the thyroid, heart disease or kidney failure. ANSES particularly advises against “the consumption of foods and food supplements containing algae” with three profiles: people with thyroid dysfunction, heart disease or renal failure; people on treatment with a medicine containing iodine or lithium; pregnant or breastfeeding women, without medical advice.
The health agency also reminds people with iodine deficiency “that it is not relevant to consume products containing algae in order to correct this deficiency”.
No more than 600 micrograms of iodine per day
In his report, ANSES particularly warns against the consumption of certain algae known for their high iodine content: brown laminaria algae Laminaria spp and Saccharina spp, as well as the red algae Gracilaria warty. As explained in Parisian Irene Margaritis, head of the nutritional risk assessment unit at ANSES, “their iodine content varies enormously depending on production conditions or even the type of preparation”.
The problem is, the amounts of iodine are rarely stated, even on the boxes of dietary supplements. “What should be avoided is to combine consumption of seaweed with iodized food supplements or drugs that contain iodine”, advises Irène Margaritis. It is therefore better to refer to the recommendations established by the EFSA (European Food Safety Authority), which establishes the consumption of iodine at 600 µg per day for adults. French regulations have set the maximum daily dose of iodine at 150 µg in food supplements.
Do not worry, however, if you regularly consume spirulina, dry, fresh or in the form of a food supplement, since this microalgae contains almost no iodine.
.
