Analysis and Risk Assessment of Total Iodine Content in Edible Seaweeds in South Korea

Background/Objectives: Seaweeds have recently gained global attention as sustainable and health-promoting food sources. However, seaweeds contain iodine. While iodine is a beneficial micronutrient, its excessive intake can pose health risks. Therefore, ensuring iodine safety has emerged as a critical priority. The present study aims to determine the total iodine content in five major edible seaweeds, namely laver (Porphyra spp.), sea mustard (Undaria pinnatifida), sea tangle (Saccharina japonica), green laver (Enteromorpha spp.), and hijiki (Hizikia fusiforme), collected from 12 coastal regions in South Korea during 2020–2024. Methods: A total of 348 samples were analyzed using inductively coupled plasma mass spectrometry following microwave-assisted digestion. A risk assessment was performed based on the estimated daily intake and hazard index (HI) using both the Korean Ministry of Food and Drug Safety (MFDS), EFSA (European Food Safety Authority), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reference values. Results: The iodine content varied widely among the different species, with sea tangles exhibiting the highest levels (mean 2432 mg/kg dry weight). The HI values were all below 1.0, based on MFDS standards, indicating a low potential health risk. However, sea tangle exhibited values exceeding 1.0 based on the EFSA and JECFA standards. Conclusions: These findings highlight the need for species-specific iodine intake guidelines and safety regulations to ensure consumer protection and facilitate global seaweed trade. The present study provides a scientific basis for balancing the nutritional benefits of seaweed with the potential risks of overconsumption, contributing to the development of national dietary guidelines and providing evidence-based data for navigating international regulatory landscapes.