Could Consuming Seaweed Prevent Cardiovascular Disease?

A wide range of readily available seaweeds contain compounds known to suppress factors that lead to cardiovascular disease, according to a comprehensive review of the current literature.

“The review demonstrates that dietary macroalgae can provide all the fundamentals of human nutrition easily, safely, and naturally,” said lead author M. Lynn Cornish, MSc, of the J.S. Craigie Research Centre, in Cornwallis Park, Canada. “With thousands of species available in our oceans around the world, there is considerable opportunity for practical product development by nutritionists and food scientists.”
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Consuming a variety of macroalgae as part of a daily diet will contribute to cardiovascular health if eaten as whole foods, she said. However, macroalgae also may be used effectively as a regular, standardized ingredient in other foods for cardiovascular benefits. Macroalgae contains antioxidants, proteins, minerals, dietary fiber, polyunsaturated fatty acids, and trace elements.

“As an ingredient, some seaweeds can displace sodium salt and unhealthy fats, and provide enhanced nutrition, but this will also require the appropriate product development processes,” Cornish said. “We must guard against simply adding macroalgae to unhealthy foods as an attempt to imply good nutrition in a food that is inherently bad for us.”

The next significant literature review is in progress, Cornish said. It will explore dietary macroalgae and its impact on human brain health.

“We can no longer ignore the tremendous potential of dietary macroalgae on so many levels,” she said. “I really recommend that health care providers look much more closely at the value that can be derived by including various seaweeds in the diet.”

Study co-author Ole G. Mouritsen, PhD, DSc, offered stronger words. “The positive effects on human health of macroalgae as whole food is so sadly overlooked in the Western world,” he added.

-Mike Bederka

Reference:
Cornish ML, Critchley AT, Mouritsen OG. A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease. Phycologia. 2015;54(6):649-666.