Surimi

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Titanium dioxide in seafood²

  In Beijing, some surimi and white seafood contained titanium dioxide particles, and young people aged 20 to 30 had the highest exposure.

• Seafood mislabelling⁴

  In tests of 16 surimi products, 37.5% were mislabelled, and some hid molluscs that could trigger allergies.

Allergies and intolerances

These are about people with an allergy, an intolerance or coeliac disease. The signal is about the ingredient itself, and these are about the person eating it, so the signal does not count them.

• Fish allergy³

  People allergic to codfish also reacted to surimi, which contained one allergenic protein.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.