Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Hijiki is a type of brown seaweed traditionally consumed in East Asian countries, particularly Japan, where it has been used as a food and folk remedy for centuries. Its use for supporting or treating anemia is primarily based on its high mineral content, especially iron. Historically, hijiki has been promoted in Japan as a health food believed to help prevent or treat iron-deficiency anemia. This belief is rooted in the observation that dried hijiki contains a relatively high amount of iron compared to many other foods. However, the bioavailability of the iron in hijiki is questionable, as plant-based (non-heme) iron is less readily absorbed by the human body compared to animal sources. Scientific studies specifically investigating hijiki’s efficacy in treating anemia are limited and inconclusive. While nutrient analyses confirm that hijiki contains iron, there is little direct clinical evidence supporting its effectiveness in improving iron status or treating anemia in humans. Furthermore, concerns have been raised about hijiki’s naturally high inorganic arsenic content, leading some health agencies (e.g., the UK Food Standards Agency, Health Canada) to recommend against its consumption. In summary, the use of hijiki for anemia is primarily justified by traditional practices and its nutritional profile, rather than solid scientific validation. Individuals seeking to address anemia should consult healthcare professionals and consider safer, well-studied iron sources.

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