Synopsis

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

Wakame (Undaria pinnatifida) is a type of edible seaweed commonly used in East Asian cuisine. Its use in supporting the thyroid gland is primarily due to its high iodine content. Iodine is an essential micronutrient required for the synthesis of thyroid hormones (thyroxine/T4 and triiodothyronine/T3), which regulate metabolism, growth, and development. Scientific studies confirm that seaweeds, including wakame, are rich in bioavailable iodine, and dietary iodine is well established as crucial for thyroid health. For example, a 2014 review in the journal Thyroid noted that seaweeds are among the best natural sources of iodine, and that iodine deficiency can lead to hypothyroidism and goiter. However, it is also noted that excessive consumption of iodine from seaweed can potentially disrupt thyroid function, particularly in sensitive individuals or those with pre-existing thyroid conditions. There is less direct clinical research specifically on wakame's effects on thyroid health in humans, but the general principle of iodine's necessity for thyroid function is well validated. Therefore, the use of wakame to support the thyroid gland is justified based on its nutrient content and the scientific understanding of iodine's role in thyroid physiology.

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