%0 Journal Article
%T Japanese cuisine-induced hyperthyroidism
%A G¨¦rard Reach
%A H¨¦l¨¨ne Bihan
%A R¨¦gis Cohen
%J Endocrinology Studies
%D 2011
%I PAGEPress Publications
%R 10.4081/es.2011.e14
%X We present a 46-year-old man with subclinical hyperthyroidism and low iodine 123 uptake. Three months later, all symptoms resolved on beta blockers only; iodine 123 uptake and hormone levels returned to normal. We suspect that hyperthyroidism was secondary to consumption of kombu, a long dark brown to grayish-black seaweed, in a soup. With the current popularity of Japanese restaurants, this possibility should be kept in mind when investigating the causes of iodine overload.
%U http://www.pagepress.org/journals/index.php/es/article/view/3605