Recently, Japan has discovered two more unusual substances in Kobayashi’s red yeast rice product, beni-koji. These compounds were not commonly found in functional foods and their specific ingredients and side effects have not been specified yet. The Japanese Ministry of Health and the National Institute of Medical Sciences made this announcement on April 22.
Samples of the beni-koji produced by Kobayashi over the past three years were provided to the Ministry of Health for analysis. The National Institute of Health Sciences then examined the ingredients used by the company from June to August of the previous year, which was around the time reports of health issues began to surface. Efforts are underway to identify these newly discovered compounds and determine their root cause.
Previously, Kobayashi had disclosed the presence of puberulic acid, a natural compound derived from green mold, in their beni-koji production process. This substance has antibacterial and antimalarial properties but can also be toxic to consumers according to the Japanese Ministry of Health. Red yeast rice products from Kobayashi have led to numerous hospitalizations and deaths in Japan, with many more individuals experiencing health concerns or seeking medical attention.
The symptoms reported by those affected include malaise, loss of appetite, abnormal urine, and kidney disorders. Most patients sought medical help around January, with some being treated with steroids and other medications. A few individuals required dialysis though one has since recovered. Taiwan has also reported cases linked to red yeast rice consumption further highlighting its potential dangers associated with these products.
