Risks and benefits of consuming edible seaweeds

Paul Cherry, Cathal O'Hara, Pamela Magee, Emeir M. McSorley, Philip J Allsopp

Research output: Contribution to journalReview articlepeer-review

96 Citations (Scopus)
282 Downloads (Pure)


Recent interest in seaweeds as a source of macronutrients, micronutrients, and bioactive components has highlighted prospective applications within the functional food and nutraceutical industries, with impetus toward the alleviation of risk factors associated with noncommunicable diseases such as obesity, type 2 diabetes, and cardiovascular disease. This narrative review summarizes the nutritional composition of edible seaweeds; evaluates the evidence regarding the health benefits of whole seaweeds, extracted bioactive components, and seaweed-based food products in humans; and assesses the potential adverse effects of edible seaweeds, including those related to ingestion of excess iodine and arsenic. If the potential functional food and nutraceutical applications of seaweeds are to be realized, more evidence from human intervention studies is needed to evaluate the nutritional benefits of seaweeds and the efficacy of their purported bioactive components. Mechanistic evidence, in particular, is imperative to substantiate health claims.
Original languageEnglish
Pages (from-to)307-329
Number of pages23
JournalNutrition Reviews
Issue number5
Early online date6 Mar 2019
Publication statusPublished - 1 May 2019


  • Functional foods
  • Heavy metals
  • Marine bioactives
  • Nutrition
  • Seaweed


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