Risks and benefits of consuming edible seaweeds

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

doi:10.1093/nutrit/nuy066

Risks and benefits of consuming edible seaweeds

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

Research output: Contribution to journal › Review article › peer-review

386 Citations (Scopus)

1875077 Downloads (Pure)

Abstract

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 language	English
Pages (from-to)	307-329
Number of pages	23
Journal	Nutrition Reviews
Volume	77
Issue number	5
Early online date	6 Mar 2019
DOIs	https://doi.org/10.1093/nutrit/nuy066
Publication status	Published (in print/issue) - 1 May 2019

Bibliographical note

Funding Information:
Funding/support. This review was funded by the Department of Agriculture, Food and the Marine (DAFM) under Ireland’s National Development Plan 2007–2013, via The PreMara Project, project no. 13F511. P.C. is a recipient of a Department for Employment and Learning Northern Ireland (DELNI) postgraduate studentship. C.O’H. is undertaking an InterTradeIreland FUSION program between Ulster University and VOYA Products Ltd.

Publisher Copyright:
© 2019 Oxford University Press. All rights reserved.

Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.

Funding

Funding Information: Funding/support. This review was funded by the Department of Agriculture, Food and the Marine (DAFM) under Ireland’s National Development Plan 2007–2013, via The PreMara Project, project no. 13F511. P.C. is a recipient of a Department for Employment and Learning Northern Ireland (DELNI) postgraduate studentship. C.O’H. is undertaking an InterTradeIreland FUSION program between Ulster University and VOYA Products Ltd. Publisher Copyright: © 2019 Oxford University Press. All rights reserved.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Functional foods
Heavy metals
Marine bioactives
Nutrition
Seaweed

Access to Document

10.1093/nutrit/nuy066

Final Published VersionFinal published version, 454 KB

Cite this

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title = "Risks and benefits of consuming edible seaweeds",

abstract = "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.",

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note = "Funding Information: Funding/support. This review was funded by the Department of Agriculture, Food and the Marine (DAFM) under Ireland{\textquoteright}s National Development Plan 2007–2013, via The PreMara Project, project no. 13F511. P.C. is a recipient of a Department for Employment and Learning Northern Ireland (DELNI) postgraduate studentship. C.O{\textquoteright}H. is undertaking an InterTradeIreland FUSION program between Ulster University and VOYA Products Ltd. Publisher Copyright: {\textcopyright} 2019 Oxford University Press. All rights reserved. Copyright: Copyright 2019 Elsevier B.V., All rights reserved.",

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doi = "10.1093/nutrit/nuy066",

language = "English",

volume = "77",

pages = "307--329",

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AU - O'Hara, Cathal

AU - Magee, Pamela

AU - McSorley, Emeir M.

AU - Allsopp, Philip J

N1 - Funding Information: Funding/support. This review was funded by the Department of Agriculture, Food and the Marine (DAFM) under Ireland’s National Development Plan 2007–2013, via The PreMara Project, project no. 13F511. P.C. is a recipient of a Department for Employment and Learning Northern Ireland (DELNI) postgraduate studentship. C.O’H. is undertaking an InterTradeIreland FUSION program between Ulster University and VOYA Products Ltd. Publisher Copyright: © 2019 Oxford University Press. All rights reserved. Copyright: Copyright 2019 Elsevier B.V., All rights reserved.

PY - 2019/5/1

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N2 - 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.

AB - 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.

KW - Functional foods

KW - Heavy metals

KW - Marine bioactives

KW - Nutrition

KW - Seaweed

UR - https://www.scopus.com/pages/publications/85067184410

U2 - 10.1093/nutrit/nuy066

DO - 10.1093/nutrit/nuy066

M3 - Review article

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SN - 0029-6643

VL - 77

SP - 307

EP - 329

JO - Nutrition Reviews

JF - Nutrition Reviews

IS - 5

ER -

Risks and benefits of consuming edible seaweeds

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

Access to Document

Other files and links

Fingerprint

Seaweeds as a source of non-digestible complex polysaccharide components for the development of novel prebiotic ingredients for the functional food industry

Cite this

Risks and benefits of consuming edible seaweeds

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

Access to Document

Other files and links

Fingerprint

Student theses

Seaweeds as a source of non-digestible complex polysaccharide components for the development of novel prebiotic ingredients for the functional food industry

Cite this