Seaweed and soy: companion foods in Asian cuisine and their effects on thyroid function in American women

Posted by Chantel Martiromo. research contributed by PubMed

Seaweeds and soy are two commonly eaten foods in Asia. Both have been reported to affect thyroid function, seaweed because of its iodine content and soy because of its goitrogenic effect. In a twenty-five healthy postmenopausal women (mean age 58 years) completed a double-blinded randomized crossover study withTen capsules (5 g/day) of placebo or seaweed (Alaria esculenta), providing 475 microg of iodine/day, were consumed daily for 7 weeks and a powdered soy protein isolate (Solae Co., St. Louis, MO), providing 2 mg of isoflavones/kg of body weight, was given daily during the last week of each treatment arm, posed in PubMed, indicated that Seaweed ingestion increased I/C concentrations (P < .0001) and serum TSH (P < .0001) (1.69 +/- 0.22 vs. 2.19 +/- 0.22 microU/mL, mean +/- SE). Soy supplementation did not affect thyroid end points. Seven weeks of 5 g/day seaweed supplementation was associated with a small but statistically significant increase in TSH. Soy protein isolate supplementation was not associated with changes in serum thyroid hormone concentrations.
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