Element contents in edible seaweeds and assessment of human health from their consumption.

Abstract

Seaweed, traditionally part of the daily diet of Asian countries, has become a common dish in Western countries. In Brazil, although contributing to lesser amounts, seaweed consumption has been incorporated into the population eating habits. It is well established that seaweed contains (1) several biologically active components and (2) the ability to accumulate minerals and trace elements, both of which are essential and potentially toxic. Therefore, the objective of this study was to determine the concentrations of essential, trace and toxic elements present in edible seaweeds sold in São Paulo city market, considering the species, origin, and potential impact on the health of the consumers. Data demonstrated that the elemental distribution is characteristic of the species and due to low quantity consumption seaweed may be considered a reliable source for iodine alone.