Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake
Iodine is an important nutrient for human health and development, with seafood widely acknowledged as a rich source. Demand from the increasing global population has resulted in the availability of a wider range of wild and farmed seafood. Increased aquaculture production, however, has resulted in c...
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ftdoajarticles:oai:doaj.org/article:3612450b16864da4999e35175ed62a40 2023-05-15T15:32:53+02:00 Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake Matthew Sprague Tsz Chong Chau David I. Givens 2021-12-01T00:00:00Z https://doi.org/10.3390/nu14010195 https://doaj.org/article/3612450b16864da4999e35175ed62a40 EN eng MDPI AG https://www.mdpi.com/2072-6643/14/1/195 https://doaj.org/toc/2072-6643 doi:10.3390/nu14010195 2072-6643 https://doaj.org/article/3612450b16864da4999e35175ed62a40 Nutrients, Vol 14, Iss 195, p 195 (2021) iodine seafood consumption wild fish aquaculture public health Nutrition. Foods and food supply TX341-641 article 2021 ftdoajarticles https://doi.org/10.3390/nu14010195 2022-12-30T20:33:07Z Iodine is an important nutrient for human health and development, with seafood widely acknowledged as a rich source. Demand from the increasing global population has resulted in the availability of a wider range of wild and farmed seafood. Increased aquaculture production, however, has resulted in changes to feed ingredients that affect the nutritional quality of the final product. The present study assessed the iodine contents of wild and farmed seafood available to UK consumers and evaluated its contribution to current dietary iodine intake. Ninety-five seafood types, encompassing marine and freshwater fish and shellfish, of wild and farmed origins, were purchased from UK retailers and analysed. Iodine contents ranged from 427.4 ± 316.1 to 3.0 ± 1.6 µg·100 g −1 flesh wet weight (mean ± SD) in haddock ( Melanogrammus aeglefinus ) and common carp ( Cyprinus carpio ), respectively, being in the order shellfish > marine fish > freshwater fish, with crustaceans, whitefish (Gadiformes) and bivalves contributing the greatest levels. Overall, wild fish tended to exhibit higher iodine concentrations than farmed fish, with the exception of non-fed aquaculture species (bivalves). However, no significant differences were observed between wild and farmed Atlantic salmon ( Salmo salar ), rainbow trout ( Oncorhynchus mykiss ), and turbot ( Psetta maxima ). In contrast, farmed European seabass ( Dicentrarchus labrax ) and seabream ( Sparus aurata ) presented lower, and Atlantic halibut ( Hippoglossus hippoglossus ) higher, iodine levels than their wild counterparts, most likely due to the type and inclusion level of feed ingredients used. By following UK dietary guidelines for fish consumption, a portion of the highest oily (Atlantic mackerel, Scomber scombrus ) and lean (haddock) fish species would provide two-thirds of the weekly recommended iodine intake (980 µg). In contrast, actual iodine intake from seafood consumption is estimated at only 9.4–18.0% of the UK reference nutrient intake (140 µg·day −1 ) across ... Article in Journal/Newspaper Atlantic salmon Salmo salar Turbot Directory of Open Access Journals: DOAJ Articles Nutrients 14 1 195 |
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Directory of Open Access Journals: DOAJ Articles |
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iodine seafood consumption wild fish aquaculture public health Nutrition. Foods and food supply TX341-641 |
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iodine seafood consumption wild fish aquaculture public health Nutrition. Foods and food supply TX341-641 Matthew Sprague Tsz Chong Chau David I. Givens Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
topic_facet |
iodine seafood consumption wild fish aquaculture public health Nutrition. Foods and food supply TX341-641 |
description |
Iodine is an important nutrient for human health and development, with seafood widely acknowledged as a rich source. Demand from the increasing global population has resulted in the availability of a wider range of wild and farmed seafood. Increased aquaculture production, however, has resulted in changes to feed ingredients that affect the nutritional quality of the final product. The present study assessed the iodine contents of wild and farmed seafood available to UK consumers and evaluated its contribution to current dietary iodine intake. Ninety-five seafood types, encompassing marine and freshwater fish and shellfish, of wild and farmed origins, were purchased from UK retailers and analysed. Iodine contents ranged from 427.4 ± 316.1 to 3.0 ± 1.6 µg·100 g −1 flesh wet weight (mean ± SD) in haddock ( Melanogrammus aeglefinus ) and common carp ( Cyprinus carpio ), respectively, being in the order shellfish > marine fish > freshwater fish, with crustaceans, whitefish (Gadiformes) and bivalves contributing the greatest levels. Overall, wild fish tended to exhibit higher iodine concentrations than farmed fish, with the exception of non-fed aquaculture species (bivalves). However, no significant differences were observed between wild and farmed Atlantic salmon ( Salmo salar ), rainbow trout ( Oncorhynchus mykiss ), and turbot ( Psetta maxima ). In contrast, farmed European seabass ( Dicentrarchus labrax ) and seabream ( Sparus aurata ) presented lower, and Atlantic halibut ( Hippoglossus hippoglossus ) higher, iodine levels than their wild counterparts, most likely due to the type and inclusion level of feed ingredients used. By following UK dietary guidelines for fish consumption, a portion of the highest oily (Atlantic mackerel, Scomber scombrus ) and lean (haddock) fish species would provide two-thirds of the weekly recommended iodine intake (980 µg). In contrast, actual iodine intake from seafood consumption is estimated at only 9.4–18.0% of the UK reference nutrient intake (140 µg·day −1 ) across ... |
format |
Article in Journal/Newspaper |
author |
Matthew Sprague Tsz Chong Chau David I. Givens |
author_facet |
Matthew Sprague Tsz Chong Chau David I. Givens |
author_sort |
Matthew Sprague |
title |
Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
title_short |
Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
title_full |
Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
title_fullStr |
Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
title_full_unstemmed |
Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
title_sort |
iodine content of wild and farmed seafood and its estimated contribution to uk dietary iodine intake |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doi.org/10.3390/nu14010195 https://doaj.org/article/3612450b16864da4999e35175ed62a40 |
genre |
Atlantic salmon Salmo salar Turbot |
genre_facet |
Atlantic salmon Salmo salar Turbot |
op_source |
Nutrients, Vol 14, Iss 195, p 195 (2021) |
op_relation |
https://www.mdpi.com/2072-6643/14/1/195 https://doaj.org/toc/2072-6643 doi:10.3390/nu14010195 2072-6643 https://doaj.org/article/3612450b16864da4999e35175ed62a40 |
op_doi |
https://doi.org/10.3390/nu14010195 |
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Nutrients |
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14 |
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1 |
container_start_page |
195 |
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1766363359528091648 |