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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Online Access: | http://hdl.handle.net/1893/33809 https://doi.org/10.3390/nu14010195 http://dspace.stir.ac.uk/bitstream/1893/33809/1/nutrients-14-00195-v2.pdf |
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ftunivstirling:oai:dspace.stir.ac.uk:1893/33809 2023-05-15T15:32:55+02:00 Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake Sprague, Matthew Chau, Tsz Chong Givens, David I Marine Alliance for Science & Technology Scotland Institute of Aquaculture University of Reading orcid:0000-0002-0723-2387 orcid:0000-0002-6754-6935 2022-01 application/pdf http://hdl.handle.net/1893/33809 https://doi.org/10.3390/nu14010195 http://dspace.stir.ac.uk/bitstream/1893/33809/1/nutrients-14-00195-v2.pdf en eng MDPI AG Sprague M, Chau TC & Givens DI (2022) Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake. Nutrients, 14 (1), Art. No.: 195. https://doi.org/10.3390/nu14010195 195 http://hdl.handle.net/1893/33809 doi:10.3390/nu14010195 35011067 WOS:000752588000001 2-s2.0-85122091046 1785214 http://dspace.stir.ac.uk/bitstream/1893/33809/1/nutrients-14-00195-v2.pdf © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). http://creativecommons.org/licenses/by/4.0/ CC-BY Food Science Nutrition and Dietetics Journal Article VoR - Version of Record 2022 ftunivstirling https://doi.org/10.3390/nu14010195 2022-06-13T18:44:53Z 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 University of Stirling: Stirling Digital Research Repository Nutrients 14 1 195 |
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University of Stirling: Stirling Digital Research Repository |
op_collection_id |
ftunivstirling |
language |
English |
topic |
Food Science Nutrition and Dietetics |
spellingShingle |
Food Science Nutrition and Dietetics Sprague, Matthew Chau, Tsz Chong Givens, David I Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake |
topic_facet |
Food Science Nutrition and Dietetics |
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 ... |
author2 |
Marine Alliance for Science & Technology Scotland Institute of Aquaculture University of Reading orcid:0000-0002-0723-2387 orcid:0000-0002-6754-6935 |
format |
Article in Journal/Newspaper |
author |
Sprague, Matthew Chau, Tsz Chong Givens, David I |
author_facet |
Sprague, Matthew Chau, Tsz Chong Givens, David I |
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 AG |
publishDate |
2022 |
url |
http://hdl.handle.net/1893/33809 https://doi.org/10.3390/nu14010195 http://dspace.stir.ac.uk/bitstream/1893/33809/1/nutrients-14-00195-v2.pdf |
genre |
Atlantic salmon Salmo salar Turbot |
genre_facet |
Atlantic salmon Salmo salar Turbot |
op_relation |
Sprague M, Chau TC & Givens DI (2022) Iodine Content of Wild and Farmed Seafood and Its Estimated Contribution to UK Dietary Iodine Intake. Nutrients, 14 (1), Art. No.: 195. https://doi.org/10.3390/nu14010195 195 http://hdl.handle.net/1893/33809 doi:10.3390/nu14010195 35011067 WOS:000752588000001 2-s2.0-85122091046 1785214 http://dspace.stir.ac.uk/bitstream/1893/33809/1/nutrients-14-00195-v2.pdf |
op_rights |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). http://creativecommons.org/licenses/by/4.0/ |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.3390/nu14010195 |
container_title |
Nutrients |
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14 |
container_issue |
1 |
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195 |
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1766363392621150208 |