Beni Koji: The ingredient in Japanese supplements that is said to have killed 4, hospitalized over 100

Cholesterol-lowering pill, from Kobayashi Pharmaceutical Co., along with several other dietary supplements have been taken off store shelves in Japan after it was believed to have caused two deaths and hospitalized over 100. It is believed that the products contain benikoji, a red species of mold. Two more deaths have been reported recently.
“In addition to the products from Osaka-based Kobayashi, more than 40 products from other companies containing benikoji, including miso paste, crackers and a vinegar dressing, were recalled, starting last week, a government health ministry official said Wednesday.At least 106 people had been hospitalized, and many more are believed to have been sickened, although it’s unclear if all the illnesses are directly linked to benikoji (pronounced beh-nee-koh-jeeh),” AP reported. “Beni Koji Choleste Help” is among the different dietary supplements that has been recalled.
“Please stop taking our products, and please do not use them in the future,” pharma manufacturer Kobayashi has apologised to the public.
As per reports, the first person to have died due to the supplement had ordered 35 “Beni Koji Choleste Help” between February 2021 and February 2024. BBC reported that the affected individuals reported symptoms like changes in urine colour, swollen limbs and fatigue. “The health issues appear to be concentrated among those who ingested the supplements manufactured after September. Commonly reported symptoms include swelling, fatigue, and reduced kidney function,” the Japan Times reported.

What is beni koji?

Derived from red rice fermented with the fungus Monascus purpureus, Beni Koji offers a unique blend of flavor and nutrition that has captivated chefs and health enthusiasts alike. Beni Koji has been used in Japan for centuries, primarily in producing fermented foods and beverages. The process begins with steamed red rice, which is inoculated with Monascus purpureus spores and left to ferment under controlled conditions. Over time, the rice turns a vibrant red color due to the pigment produced by the fungus, giving rise to the name “Beni” meaning red.

It is particularly renowned for its high content of monacolin K, a compound with cholesterol-lowering properties similar to statin drugs. Additionally, Beni Koji contains antioxidants, amino acids, and beneficial enzymes that contribute to overall health and well-being.
Beni Koji’s unique flavor profile and health benefits make it a sought-after ingredient in Japanese cuisine and beyond. It is commonly used in the production of fermented foods such as miso, soy sauce, and sake, where it contributes to flavor development and preservation. Additionally, Beni Koji can be incorporated into marinades, sauces, and condiments to add depth and complexity to dishes while imparting its nutritional benefits.
(With inputs from agencies)