Consuming excess of sushi effects the thyroid gland as it constitutes of higher level of Iodine, reveals a study commenced by Dieticians Association of Australia. The researchers have suggested that consumption of 2 to 3 rolls a week was sufficient.

As per a statistics from Food Standards Australia New Zealand, a sushi roll consisted of 92 micrograms of iodine whereas the daily consumption of iodine was limited to 150 micrograms, per day. An excess of iodine consumption led to hyperthyroidism, on the contrary, a lower consumption gave way to hypothyroidism.

Therefore, the researchers suggested a balanced consumption of sushi for the ones who were fond of eating it. The researchers further emphasized that excess of sushi was not good for pregnant women and children. They should not consume more than one serving in a week.

Sushi selling brands like the Korean-packaged Wang Dried Kelp Varech Speche in Australia and New Zealand were removed from the markets for sale. Moreover, Heng Fai Trading Co Pty Ltd willingly took back its dried seaweed products after finding unusually high levels of iodine. Moreover, brands in the Asian markets were also taking back their products after the release of a report which stressed on the higher concentration of iodine in sushi.