Dietary Risk Assessment and Classification Model Based on Trace Elemental Analysis in Commercially Available Dried Seaweed Products

Abstract

Seaweed, particularly kombu, wakame, and nori, has become increasingly popular food in Western nations. In the present study, commercially available edible seaweeds (n = 100), imported from China and South Korea, and purchased from local supermarkets in Tel Aviv, Israel, were analyzed in a recent study to assess 22 trace element concentrations for consumer health risk assessment and to construct an authenticity classification. Trace elements showed a broad concentration range, with copper (Cu), manganese (Mn), zinc (Zn), cadmium (Cd), selenium (Se), and tin (Sn) levels exceeding previously reported averages by at least double. Nori contained more Cu, vanadium (V), and molybdenum (Mo), while kombu and wakame had significantly higher iodine and total arsenic (total As) levels. Despite negligible health risks from chronic exposure to toxic elements, weekly chronic consumption of kombu and wakame may expose consumers to hazardous concentrations of iodine. In fact, kombu increased weekly iodine intake by 400–800%, and wakame by 159% and 95% in children and adults, respectively. Hence, regular consumption by children of 5 g of kombu seaweed per week, which corresponds to the average weekly intake of dried seaweed in the European population, is strongly discouraged. As for wakame, the consumption should be limited to no more than once a month, particularly for children. Finally, the study successfully classified the types of seaweed, showcasing the potential for an authenticity method for seaweed products.