Spirulina - Myths, Risks and Benefits

Myths, Risks and Benefits

The promoters of spirulina have exalted the algae as vitamin-rich food par excellence. The truth remains that spirulina is a minimal source of vitamin B12 and mostly contains pseudovitamin B12, a component that is inactive in humans as shown by the standard assay using Lactobacillus leichmannii. The American Diatetic Association and Dietitians of Canada have concurred with this theory.


Spirulina contains the amino acid phenylalanine; hence those with the metabolic disorder phenylketoneuria should avoid the supplement as they would be unable to metabolize phenylalanine.

Some species of blue-green algae are known to produce toxins or may harbor toxicity due to bacterial components that exists alongside the algae. Some of them even decrease the effect of immuno suppressants. It must be noted that spirulina is not under the regulation of the United States Food and Drug Administration (FDA), being just a food supplement.

Spirulina is believed to have many health benefits. One1995 Indian study published in the journal Nutrition and Cancer which evaluated the chemopreventive potential of Spirulina fusiformis in reversing oral cancer in pan tobacco chewers in Kerala, found that there was complete regression of lesions in 45 percent of the evaluable subjects who took 1g of spirulina daily for 12 months. However, they recommended more studies in different settings and different populations for further evaluation.

Spirulina also helps with the following:

• Preventing chemotherapy induced heart damage
• Stroke recovery
• Improving age-related memory decline
• Improving diabetes mellites
• Healing amyotrophic lateral sclerosis

However adequate evidence is lacking to support the theory that spirulina has positive effect on certain human conditions.


The Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition (IIMSAM) hopes to use spirulina to tackle poverty.

Yes, spirulina is definitely a superfood with more vitamin A than carrots, more protein than soy, more iron than beef, and low in fat and easily digestible. But more research needs to be done to evaluate its benefits and risks. As with everything else in life, moderation is the key!

Reference:

1. Evaluation of chemoprevention of oral cancer with Spirulina fusiformis - (http://www.ncbi.nlm.nih.gov/pubmed/8584455?dopt=Abstract)

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