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Hijiki seaweed high in arsenic

21 October 2004

An imported seaweed, hijiki (also known as hiziki or MeHijiki (Hizikia fusiforme), has been added to New Zealand’s high risk foods list after being found to have high levels of naturally occurring arsenic. However, the New Zealand Food Safety Authority says that it is very unlikely that anyone consumes enough each day to be at any risk. Very little hijiki is imported into New Zealand (estimated at less than 300kg annually).

Hijiki is a distinctive, almost black, shredded seaweed, that is used mainly as an appetiser or starter in some Japanese restaurants. It is also sold for use in soups and salads and some vegetarian and vegan dishes where seaweed is an ingredient. It is sometimes found in the specialist food sections of some supermarkets and department stores and in health food shops and specialist shops selling Asian and Far Eastern food.

New Zealand Food Safety Authority Director (Domestic and Imported Foods), Tim Knox, says that tests were carried out on 10 hijiki products available in New Zealand. All of the tested products were found to have arsenic levels that were above those allowed by New Zealand Food Standards.

“Adding Hijiki to the high risk food list means that all shipments must be tested and shown to have acceptable levels of arsenic before it can be sold in New Zealand. We understand that this variety of seaweed is naturally high in arsenic. It is only this one type of seaweed that is affected, and it is not common in the diet of most New Zealanders. Other products, including nori which is used in sushi, are safe to consume as they have low levels of arsenic, if any at all.”

Dr Donald Campbell, NZFSA Principal Adviser (Public Health) says that assessments have shown that the average New Zealander would not be at risk as they would consume little, if any, hijiki.

“Most of those who eat hijiki tend to consume relatively small amounts daily, or less often, over a lifetime and would be unlikely to have any ill-effect. People who have eaten large amounts on a regular basis may have a higher risk of ill-effect. Parents of young children who have consumed large amounts of hijiki over some time, and who have concerns, should consult their doctor.”

Tim Knox says that while the health risk is low for most people, the arsenic levels in the food are above those allowed.

“We advise anyone eating hijiki already available in New Zealand, or when travelling overseas, to avoid consuming large amounts on a regular basis. Occasional consumption will do little, if any harm.”

The NZFSA advice is similar to that provided by food safety authorities in Canada, Australia and the UK, and there is a fact sheet on hijiki on the NZFSA web site at:

http://www.nzfsa.govt.nz/consumers/food-safety-topics/chemicals-in-food/index.htm

Ends

For further comment contact:

Tim Knox, Director (Domestic and Imported Foods)

Ph: 04-463 26512 or mobile: 021-403 9907

Dr Donald Campbell, Principal Adviser (Public Health)

Ph: 04-463 2649 or mobile: 021-188 7949