NCT04933279

Bioavailability of Iodine for Natural Kelp and Iodized Salt in Young Adults

Status unknown NA Last updated 21 June 2021

What this trial tests

NA trial testing iodine-containg spareribs soup in Iodine Bioavailability in 20 participants. Status unknown.

Timeline

11 May 2021

Primary endpoint
12 May 2022

12 May 2024

Quick facts

Lead sponsor	Liu Xiao Bing
Phase	NA
Status	Status unknown
Study type	INTERVENTIONAL
Allocation	non randomized
Design	crossover
Masking	single
Primary purpose	basic science
Enrollment	20
Start date	11 May 2021
Primary completion	12 May 2022
Estimated completion	12 May 2024
Sites	1 location across China

Drugs / interventions tested

• iodine-containg spareribs soup
• intrinsic iodine in natural kelp

Conditions studied

• Iodine Bioavailability — all drugs for Iodine Bioavailability →

Sponsor

Liu Xiao Bing

Who can join

Adults 18 to 25, any sex, with Iodine Bioavailability. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Iodine is an essential micronutrient for the production of thyroid hormones and its deficiecny remains a global problem impairing health. The primary source of iodine is the diet via consumption of foods, including cooked foods with iodized salt, dairy products, or naturally abundant seafood. Currently, the recommendation of dietary iodine intake is 150 μg per day in adults who are not pregnant or lactating. The ingestion of iodine or exposure above this threshold is well-tolerated and nearly no health problems are observed. The diets processed and cooked with iodized salt are generally important iodine sources, however, high iodine intake is a result of routine consumption of several kinds of edible algae in coastal regions, with varying contributions depending on the amount of seafood consumed.

Iodine absorption mainly depends on the iodine species in foods and possibly on the iodine status of the individual. Further, there was little available data on iodine absorption or bioavailability from different dietary sources, such as natutal kelp and fortified food with potassium iodide. To our knowledge, inorganic iodide is thought to be absorbed almost completely (over 90%). However, only about two-thirds of some forms of organically-bound iodine are absorbed. The different sources of iodine absorption have not been accurately quantified and compared in humans. Therefore, the purposes of this study were to quantify the iodine absorption of natural kelp in male and female adults and compare with the bioavailability from an iodine water solution (potassium iodide). This stduy will obtain the actual iodine bioavailability and the difference for different source of foods.

This study is a randomized, cross-over design and aims to evaluate the iodine bioavailability (measured using excretion in urine and fece) from different source and administered dose of iodine, such as natural kelp and potassium iodide delivering a dialy iodine intake about 600 µg and 1200 µg. This study will compare and measure to the ingestion of natural kelp and potassium iodide within one subject by three stages: (1) normal iodine intake stage (iodine intake \>150 µg/day); (2) intervention stage, a bowl of soup with an extrinsic iodine dose of about 600 µg; or a bowl of natural kelp with a certain iodine content of about 1200 µg potassium iodide.

Publications & conference data

No peer-reviewed publications indexed yet for this trial.