Seaweed is becoming increasingly popular in the Western part of the world, especially sushi wrapped in nori and seaweed salad, also called wakame. There are limited data on the iodine content of different seaweed products in the Norwegian Food composition table. Furthermore, there is limited available research regarding in vivo bioavailability of iodine from seaweeds. The objective of this study is to assess whether iodine from a sushi meal (with nori, Porphyra spp), and a wakame salad (Undaria pinnatifida) has similar bioavailability as a potassium iodide reference supplement of similar iodine content.

Inclusion Criteria:

• healthy women aged 18 to 40 years

Exclusion Criteria:

• pregnant or lactating
• known thyroid disease or thyroid autoimmunity,
• planning to conceive,
• known kidney problems or kidney disease.
• women with coeliac disease could not participate due to possible gluten exposure from the wakame salad