Evidence supporting the use of: Nori
For the body system: Thyroid Gland

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Table of Contents

Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Nori, a type of edible seaweed commonly used in Japanese cuisine, is scientifically recognized as a natural source of iodine. Iodine is an essential trace element required for the synthesis of thyroid hormones, which are critical for normal thyroid gland function and overall metabolic regulation. Several studies have confirmed that nori contains moderate amounts of iodine compared to other seaweeds such as kelp, though its iodine content can vary based on geographic origin and processing methods. Adequate dietary iodine intake is necessary to prevent thyroid disorders like goiter and hypothyroidism. A 2014 review in the journal Thyroid emphasizes the importance of seaweed-derived iodine in populations with otherwise low dietary iodine intake. However, nori's iodine levels are generally considered safe and less likely to cause excessive intake compared to some other seaweeds. While there is a clear physiological mechanism linking iodine intake from nori to thyroid function, direct clinical trials specifically investigating nori supplementation for thyroid health in humans are limited. Most evidence is extrapolated from population studies on iodine nutrition and seaweed consumption. In summary, the use of nori to support thyroid health is scientifically plausible due to its iodine content, but the direct evidence base is moderate rather than robust, warranting a rating of 3 out of 5 for support of thyroid function.

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