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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ftunivreading:oai:centaur.reading.ac.uk:102309 2024-06-23T07:51:25+00:00 Iodine Content of wild and farmed seafood and its estimated contribution to UK dietary iodine intake Sprague, Matthew Chau, Tsz Chong Givens, David Ian 2022 text https://centaur.reading.ac.uk/102309/ https://centaur.reading.ac.uk/102309/1/Iodine%20Content%20of%20Wild%20and%20Farmed%20Seafood%20and%20Its%20Estimated%20Contribution%20to%20UK%20Dietary%20Iodine%20Intake%202022%20Sprague%20et%20al.pdf en eng MDPI https://centaur.reading.ac.uk/102309/1/Iodine%20Content%20of%20Wild%20and%20Farmed%20Seafood%20and%20Its%20Estimated%20Contribution%20to%20UK%20Dietary%20Iodine%20Intake%202022%20Sprague%20et%20al.pdf Sprague, M., Chau, T. C. and Givens, D. I. <https://centaur.reading.ac.uk/view/creators/90000789.html> (2022) Iodine Content of wild and farmed seafood and its estimated contribution to UK dietary iodine intake. Nutrients 2022, 14 (1). 195. ISSN 2072-6643 doi: https://doi.org/10.3390/nu14010195 <https://doi.org/10.3390/nu14010195> cc_by_4 Article PeerReviewed 2022 ftunivreading https://doi.org/10.3390/nu14010195 2024-06-11T15:11:42Z 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 different age groups and ... Article in Journal/Newspaper Atlantic salmon Salmo salar Turbot CentAUR: Central Archive at the University of Reading Nutrients 14 1 195 |
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CentAUR: Central Archive at the University of Reading |
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ftunivreading |
language |
English |
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 different age groups and ... |
format |
Article in Journal/Newspaper |
author |
Sprague, Matthew Chau, Tsz Chong Givens, David Ian |
spellingShingle |
Sprague, Matthew Chau, Tsz Chong Givens, David Ian Iodine Content of wild and farmed seafood and its estimated contribution to UK dietary iodine intake |
author_facet |
Sprague, Matthew Chau, Tsz Chong Givens, David Ian |
author_sort |
Sprague, Matthew |
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 |
publishDate |
2022 |
url |
https://centaur.reading.ac.uk/102309/ https://centaur.reading.ac.uk/102309/1/Iodine%20Content%20of%20Wild%20and%20Farmed%20Seafood%20and%20Its%20Estimated%20Contribution%20to%20UK%20Dietary%20Iodine%20Intake%202022%20Sprague%20et%20al.pdf |
genre |
Atlantic salmon Salmo salar Turbot |
genre_facet |
Atlantic salmon Salmo salar Turbot |
op_relation |
https://centaur.reading.ac.uk/102309/1/Iodine%20Content%20of%20Wild%20and%20Farmed%20Seafood%20and%20Its%20Estimated%20Contribution%20to%20UK%20Dietary%20Iodine%20Intake%202022%20Sprague%20et%20al.pdf Sprague, M., Chau, T. C. and Givens, D. I. <https://centaur.reading.ac.uk/view/creators/90000789.html> (2022) Iodine Content of wild and farmed seafood and its estimated contribution to UK dietary iodine intake. Nutrients 2022, 14 (1). 195. ISSN 2072-6643 doi: https://doi.org/10.3390/nu14010195 <https://doi.org/10.3390/nu14010195> |
op_rights |
cc_by_4 |
op_doi |
https://doi.org/10.3390/nu14010195 |
container_title |
Nutrients |
container_volume |
14 |
container_issue |
1 |
container_start_page |
195 |
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1802642523613560832 |