SURVEY OF IODINE LEVELS IN SEAWEED AND SEAWEED CONTAINING PRODUCTS IN 
        AUSTRALIA
        SUMMARY
        A survey of iodine levels in seaweed and seaweed containing products was undertaken in 2010. 
        This survey work was co-ordinated nationally with Food Standards Australia New Zealand 
        (FSANZ) leading the work and all Australian State and Territory jurisdictions participating.  
        The survey was undertaken in response to a national food incident, which occurred due to an 
        increased number of reported human thyroid dysfunction cases resulting from high iodine intake. 
        This increase suggested a link to the consumption of a particular brand of soy beverage, Bonsoy, 
        which contained high iodine levels resulting from the addition of seaweed (kombu, Laminaria spp) 
        during the manufacturing process. 
        The analysis of iodine levels in a range of seaweed species and products containing seaweed as 
        an ingredient was conducted.  The findings of this survey showed that: 
           Iodine levels in seaweed varied between red and brown seaweed but were generally higher
            in brown seaweed
           Iodine concentrations in wakame and nori seaweed and seaweed containing products were
            generally low.  
           Some other dried seaweed types had high iodine levels, considered to be unsafe for human
            consumption. 
        For those seaweed products considered to be unsafe, the relevant jurisdiction was advised for 
        appropriate follow up action. The Australian Quarantine and Inspection Service (AQIS) has now 
        included brown algae/seaweed vegetables on the imported food ‘Risk List’ and are monitoring at 
        the border to ensure that only products with safe levels of iodine are imported (≤1000 mg iodine/kg 
        dried weight).
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        1. BACKGROUND
        On 24 December 2009, FSANZ issued advice for consumers not to consume Bonsoy soy 
        beverage products. This advice was provided following a cluster of individuals in NSW presenting 
        with thyroid problems. All cases (nine adults aged from 29 to 47 years, and one child) reported 
        having consumed Bonsoy soy beverage. Initial testing of Bonsoy soy beverage showed unusually 
        high levels of iodine which was believed to be from the addition of seaweed (kombu) during the 
        manufacturing process. A voluntary food recall of the product was conducted at this time.
        1.1 Seaweed types and usage
        Seaweed is a type of algae produced in a variety of water temperatures from cold to tropical.  
        There are a variety of seaweed types, which are generally categorised into three main groups; red,
        green and brown, based on colour (McHugh, 2003).  Species from all three groups are consumed 
        as food in Australia, although seaweed and products containing seaweeds is a relatively new 
        feature of the mainstream Australian diet.  Red seaweed (e.g. nori) is used in making sushi, 
        whereas brown seaweed (e.g. kombu, wakame and arame) is used in salads, soups and as 
        vegetables.  Iodine levels in seaweed varies between red, brown and green seaweed, however 
        iodine levels in brown seaweed are generally higher (Dawczynski et al., 2007; Teas et al., 2004).
        1.2 Iodine function in the body
        Iodine is an essential trace element required for normal thyroid performance (NHMRC, 2006).  
        Exposure to excess or inadequate iodine levels can result in thyroid dysfunction, such as hypo- 
        and hyperthyroidism (Topliss & Eastman, 2004).
        The prevalence of hypo- and hyperthyroidism in Australia is not well defined due to the lack of 
        current available data. Estimations of the prevalence of naturally-induced hypo- and 
        hyperthyroidism in Australia have been extrapolated and are predicted to occur in 7.5% of women 
        and 1.5% of men (Stevens, 2000).  These estimates are derived from the results of the Whickham 
        Survey conducted in England in 1972 over a 20 year period (Stevens, 2000). In addition, the 1998 
        Health Report produced by the Australian Institute of Health and Welfare (AIHW) states that 4% of 
        women aged 15 years and above have a self-reported thyroid disorder (AIHW, 1998), however the 
        specifics of the types of conditions were not elucidated in the report. 
        The prevalence of thyroid dysfunction in other countries has been investigated.  For example, in 
        New Zealand a retrospective study in 2006-2007 was conducted in Hamilton and concluded that 
        the overall prevalence of thyroid dysfunction in patients engaged in the study was 3.1% (2.5% 
        overt hypothyroidism, 0.2% overt hyperthyroidism and 0.4% for other related conditions such as 
        goitre and thyroiditis) (Gibbons et al., 2008). In the United States, the prevalence rates of hypo- 
        and hyperthyroidism has been reported as 3.7% and 0.5%, respectively for the general population 
        based on the findings from the National Health and Nutrition Survey (NHANES) conducted in 1999-
        2002.  Specifically, for women aged 12-49 years, the prevalence of hypothyroidism for the same 
        period was 3.1% (Aoki et al., 2007).
        1.3 Health significance of high iodine intake
        Given the potential for thyroid dysfunction due to excess iodine intake, the National Health and 
        Medical Research Council (NHMRC) and the New Zealand Ministry of Health (MoH) have 
        established an Upper level of Intake (UL) for iodine (NHMRC, 2006).  For adults, the UL is 1100 
        μg/day and is lower for children, ranging from 200-900 μg /day for 1-18 years dependent on the 
        age group (please refer to NHMRC, 2006 for specific ULs for each age category). The ULs 
        established are considered to be protective for the general healthy population.  However, it should 
        be noted that individuals with pre-existing thyroid conditions or long-term iodine deficiency may 
        have adverse effects at levels below the UL (NHMRC, 2006).
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             In the Bonsoy product involved in the food incident in Australia, the levels of iodine were such that 
             an adult consuming as little as 30 mL beverage a day (just over a tablespoon) would have an 
             iodine intake exceeding the UL.  This exceedance does not take into account any additional 
             sources of iodine (e.g. bread) consumed as part of a typical Australian diet.
             1.4 Other information available on iodine levels in foods in Australia
             In recent years, FSANZ has monitored iodine levels in a range of food and beverages available for 
             sale in Australia and used this data to estimate dietary intake for various population groups. For 
                                                                                        nd
             example, iodine levels in foods were collected in 2004 as part of the 22  Australian Total Diet 
             Study (ATDS) (FSANZ, 2008a).  In this study, foods such as milk, iodised salt, ice cream and 
             yoghurt were considered as major food contributors to dietary iodine (>5%) for most population 
             groups assessed. 
                      nd
             In the 22  ATDS, six composite samples of nori were analysed for iodine, with the concentrations 
             ranging from 10-34 mg/kg.  In the context of the total diet, the study concluded that nori was not 
             considered to be a major contributor (<1%) of iodine in the total diet. Data on the iodine content of 
             a range of Australian foods are also available from the national food composition databases 
             (NUTTAB10 and AUSNUT 07), published by FSANZ on line;
             (http://www.foodstandards.gov.au/consumerinformation/nuttab2010/; 
             http://www.foodstandards.gov.au/consumerinformation/ausnut2007/).
             1.5 The national coordinated surveys in response to this food incident
             In response to the high level of iodine in Bonsoy beverage, the National Food Incident Response 
             Protocol (the Protocol) was activated by FSANZ on 5 January 2010. The Protocol provides clear 
             guidance to member agencies of the Food Regulation Standing Committee’s Implementation Sub-
             Committee1 (ISC) for responding to a range of national food incidents in a timely, appropriate, 
             consistent and coordinated manner. It provides a link between the protocols of Australian 
             Government and State and Territory agencies responsible for food safety.
             In response to the Protocol activation, the Food Surveillance Network2 convened and agreed to 
             conduct an ISC national coordinated food survey to investigate iodine levels in other beverages 
             enriched with seaweed as well as a survey of iodine levels in seaweed and seaweed containing 
             products. FSANZ coordinated both surveys with input from the States and Territories.  The first 
             ‘Survey of iodine levels in beverages enriched with seaweed’ was completed and published in 
             November 2010.  The findings were reassuring, indicating that iodine levels in the beverages 
             analysed were well within the safety margin and pose a negligible risk to the Australian and New 
             Zealand consumer (FSANZ, 2010). The Bonsoy soy beverage product was not available in the 
             market at the time of this survey.
             The second survey, Survey of iodine in seaweed and seaweed containing products is the current 
             survey, as described in this report.  In this survey, the first step was to identify seaweed and 
             seaweed products other than beverages available for sale in Australia, and gather information on 
             the various preparation methods for seaweed.  Based on this information, FSANZ developed a 
             1
               The Food Regulation Standing Committee’s Implementation Sub-Committee (ISC) was established to develop 
             guidelines on food regulations, standards implementation and enforcement activities. ISC comprises representatives 
             from the Department of Health and Ageing, Department of Agriculture, Forestry and Fisheries, Australian Quarantine and
             Inspection Service, FSANZ, each State and Territory jurisdiction, New Zealand and a representative of Australian local 
             government. ISC members are responsible for food safety and include the government agencies in each jurisdiction with 
             statutory responsibility for food safety.
             2 FSANZ coordinates the Food Surveillance Network (FSN), which facilitates the planning and coordination of the food 
             surveillance and monitoring activities undertaken by government health agencies in Australia and New Zealand.  The 
             FSN comprises representatives from Australian State and Territory jurisdictions and the Australian and New Zealand 
             governments.  The FSN is a group associated with ISC and is formally recognised as having a role in co-ordinating 
             survey work under the Protocol where relevant.
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      sampling plan in consultation with the food regulatory agencies in the Australian States and 
      Territories.
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