Evaluation of Hg species after culinary treatments of fish

Comprehensive review on in vitro bioaccessibility of mercury in various foodstuffs

Accurate assessment of dietary mercury (Hg) exposure and effective risk mitigation rely on a thorough understanding of its bioaccessibility. However, current knowledge of Hg bioaccessibility remains fragmented, with individual studies focusing on specific food types and influencing factors. This hinders the development of comprehensive strategies to achieve Hg exposure-related Sustainable Development Goals. To address this knowledge gap, we conducted a comprehensive review of the bioaccessibility of total Hg (THg) and methylmercury (MeHg) across various foodstuffs. Our analysis included 633 records from 58 studies, covering globally reported seafood and region-specific traditional medicines and rice. We delved into the effects of food components and cooking methods on Hg bioaccessibility and identified the limitations of current research in this area. Our review reveals significant variations in Hg bioaccessibility across foodstuffs, with values ranging from undetectable to 105 % for seafood. Globally, applying bioaccessibility corrections lowers estimates of dietary exposure to THg and MeHg from seafood by 20.6 %-70.9 % and 16.3 %-87.0 %, respectively. Analysis of affecting factors suggests that food components play a crucial role in shaping Hg bioaccessibility through processes such as complexation (including chelation) and sequestration, while high-temperature cooking lowers MeHg bioaccessibility by affecting MeHg-protein complexes. These findings suggest the potential of Hg bioaccessibility-manipulating strategies like co-digestion of foodstuffs rich in phytochemicals and high-temperature cooking to mitigate dietary Hg exposure. Future research should focus on addressing the uncertainty in extrapolating laboratory findings to real-world scenarios to further refine risk assessment and develop effective mitigation strategies.

Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (Alosa immaculata)

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.

Health risk assessment of methyl mercury from fish consumption in a sample of adult Qatari residents

Fish constitutes an essential source of high-quality protein and is, at the same time, the source of exposure to many hazardous contaminants, namely mercury and methyl mercury (MeHg). This study aims at assessing the risk that MeHg poses to the health of adult Qatari residents through fish consumption. Data on fish consumption were collected using a self-administered online survey composed of three sections that collected information about the fish-eating patterns of the participants. The fish species that were reported to be consumed by ≥ 3% of the respondents were sampled and analyzed for their total mercury (T-Hg) content levels. MeHg concentrations were derived from T-Hg content levels using a scenario-based approach. Disaggregated fish consumption and contamination data were combined using the deterministic approach to estimate MeHg intakes. The average, 75th, and 95th percentiles of the MeHg intake estimates were determined and compared to the tolerable weekly intake (TWI) set by the European Food Safety Agency (EFSA) (1.3 μg·kg^-1·w^-1). All fish samples contained T-Hg at levels ˂ 0.3-0.5 µg/g with a mean value of 0.077 µg/g. The study population had an average fish consumption of 736.0 g/week. The average estimated weekly intakes of MeHg exceeded TWI for some fish consumers including females of childbearing age and those following a high-protein diet. Our study highlights the need to establish regulatory guidelines and dietary advice based on risk/benefit ratio.

Mercury Contamination in Fish and Its Effects on the Health of Pregnant Women and Their Fetuses, and Guidance for Fish Consumption-A Narrative Review

As a principal source of long-chain omega-3 fatty acids (3FAs), which provide vital health benefits, fish consumption also comes with the additional benefit of being rich in diverse nutrients (e.g., vitamins and selenium, high in proteins and low in saturated fats, etc.). The consumption of fish and other seafood products has been significantly promoted universally, given that fish is an important part of a healthy diet. However, many documents indicate that fish may also be a potential source of exposure to chemical pollutants, especially mercury (Hg) (one of the top ten chemicals or groups of chemicals of concern worldwide), and this is a grave concern for many consumers, especially pregnant women, as this could affect their fetuses. In this review, the definition of Hg and its forms and mode of entrance into fish are introduced in detail and, moreover, the bio-accumulation of Hg in fish and its toxicity and action mechanisms on fish and humans, especially considering the health of pregnant women and their fetuses after the daily intake of fish, are also reviewed. Finally, some feasible and constructive suggestions and guidelines are recommended for the specific group of pregnant women for the consumption of balanced and appropriate fish diets in a rational manner.

Determination of Selenomethionine, Selenocystine, and Methylselenocysteine in Egg Sample by High Performance Liquid Chromatography—Inductively Coupled Plasma Mass Spectrometry

The deficiency of selenium in dietary is recognized as a global problem. Eggs, as one of the most widely consumed food products, were readily enriched with selenium and became an important intake source of selenium for humans. In order to better understand the speciation and bioaccessibility of selenium in eggs, a simple and reliable approach that could be easily used in a routine laboratory was attempted to develop for analyzing selenium species. Three of organic selenium species (selenocystine, methylselenocysteine, and selenomethionine) in liquid whole egg were completely released by enzymatic hydrolysis and detected by high performance liquid chromatography in combination with inductively coupled plasma mass spectrometry (HPLC-ICP-MS). All the parameters in enzymatic hydrolysis and separation procedures were optimized. The effect of matrix in analysis was critically evaluated by standard addition calibrations and external calibrations. Under the optimal conditions, the spike recoveries of selenium species at 0.1–0.4 μg g−1 spike levels all exceeded 80%. This method was successfully applied to the determination of selenium species in fresh egg and cooked eggs.

Mitigating the impact of mercury contaminants in fish and other seafood-A review

Mercury (Hg) is a well-known toxicant which enters the marine environment by both natural and anthropogenic sources. Consumption of fish and other seafood that contain methylmercury (MeHg) is a leading source of Hg exposure in humans. Considerable efforts have been made to mitigate the Hg presence and reduce its risks to humans. In this review the acknowledged methods of mitigation are summarized such as regulation and maximum allowable limits, and culinary treatments. In addition, selected industrial level trials are reviewed, and studies on Hg intoxication and the protective effects of the essential trace element, selenium (Se), are discussed. In view of the available literature, Hg reduction in fish and other seafood on a large industrial scale still is largely unsuccessful. Hence, more research and further attempts are necessary in order to better mitigate the Hg problem in fish and other seafood products.

Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood

BACKGROUND

Seafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed.

METHODS

Boiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed.

RESULTS

The analytes concentration in seafood without culinary treatment varied from 0.0030 μg g^-1 (shrimp) to 0.338 μg g^-1 (oyster) for Cd; 0.010 μg g^-1 (squid) to 0.036 μg g^-1 (oyster) for Cr; 0.088 μg g^-1 (scallop) to 8.63 μg g^-1 (oyster) for Cu, and < 0.005 μg g^-1 (shrimp, squid and oyster) to 0.020 μg g^-1 (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments.

CONCLUSION

Cadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood.

Rapid and Low Cost Determination of Total Mercury in Cat Foods by Photochemical Vapor Generation Coupled to Atomic Absorption Spectrometry

A rapid and low-cost method for determination of total mercury (THg) in cat food was developed based on photochemical vapor generation (PVG) coupled to cold vapor atomic absorption spectrometry (CVAAS). Cat food samples with ingredients based on tuna fish and other seafood were investigated. Organic acid precursor and concentration for radical generation and Hg photoreduction, sample UV irradiation time, and carrier gas flow were optimized. Highest PVG efficiency was achieved using 10% v v^-1 formic acid, 4-s UV irradiation time, and a carrier gas flow of 50 mL min^-1. The calibration function presented a correlation coefficient of 0.99. Accuracy was confirmed by analysis of Certified Reference Materials with recoveries of 93-110% and relative standard deviation lower than 6%. Under optimized conditions, a procedural detection limit of 0.28 μg kg^-1 was obtained. Determination of THg in 10 samples of cat food purchased in local markets revealed a concentration range of 0.035-0.388 mg kg^-1. Highest concentrations were found in cat foods. Only one sample presented a concentration close to the regulatory limit of the European Commission Directive. Assuming the estimated daily food intake (EDI) calculated in a range of 0.0021 to 0.023 mg of THg per day per kg body weight, it is concluded that it remains below that considered lethal for cats. The methodology is efficient, simple, low cost, and fit for purpose.

Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment

Seafood has been generally considered to be the main diet exposure source of metal(loid)s. We evaluated health risk of mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc (Zn) through consumption of cooked seafood based on bioaccessibility, which was obtained by physiologically based extraction test method. Results showed that cooking practices could decrease metal(loid)s concentration from seafood (by 6.0-45.7%). Metal(loid)s release from seafood in this study followed the descending order of Hg > Zn > Ni > Cd > Pb > As > Cu > Cr. On average, cooking lowered the bioaccessibility of As, Hg, Cd, Pb, Ni, Cr, Cu, and Zn by 15.2, 26.1, 30.9, 30.7, 25.7, 31.2, 17.6, and 22.4%, respectively. Health risk calculation results showed that Cr, Ni, and Zn in seafood species in this study were within the human health benefits range. Hg, Cd, Pb, and Cu exposure from cooked seafood was within the safe dose. However, we found that there is a potential of having cancer (especially bladder and lung cancer) for people exposure to iAs from seafood based on bioaccessible contents the first time.

Determination of trace elements in Sergio mirim: an evaluation of sample preparation methods and detection techniques

In this work, some trace elements (As, Cd, Cr, Cu, and Pb) were determined for the first time in the crustacean Sergio mirim (Decapoda: Thalassinidea: Callianassidae) from Southern Coast (Rio Grande, RS) of Brazil. The trace element determination was carried out by graphite furnace atomic absorption spectrometry (GF AAS) and inductively coupled plasma mass spectrometry (ICP-MS). Different microwave radiation-based sample digestion methods were evaluated. The analyte concentration ranged from 1.45 to 3.70 μg g^-1 for As, 0.615 to 0.942 μg g^-1 for Cd, 0.884 to 7.20 μg g^-1 for Cr, 122 to 275 μg g^-1 for Cu, and 0.390 to 0.916 μg g^-1 for Pb. The limits of quantification for As, Cd, Cr, Cu, and Pb were 0.12, 0.01, 0.16, 0.92, and 0.06 μg g^-1, respectively. The accuracy was evaluated by results comparison between GF AAS and ICP-MS techniques, as well as by analysis of certified reference materials of fish muscle and oyster tissue, with agreement from 92 to 108%. The feasibility of using Sergio mirim as a promising environmental bioindicator candidate was evaluated, since that it is an abundant organism in the studied area (South cost of Brazil) as well as in other places around the world.

Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?

Despite the bioaccessibility of nutrients and contaminants present in individual seafood products has been thoroughly studied, information is extremely limited in what concerns complete seafood-based meals, where interactions between ingredients may occur. Hence, this study aimed to evaluate the effect of different ingredients and cooking processes in mercury (Hg) and cadmium (Cd) bioaccessibility in complete meals of tuna (Thunnus spp.) and edible crab (Cancer pagurus), respectively. The addition of ingredients/side dishes decreased Hg levels in cooked tuna meals, but increased Hg bioaccessibility (up to 31% of bioaccessible Hg in complete meals, against 13.5% in stewed tuna alone). Cd levels in edible crab meals were significantly decreased by the addition of ingredients (~36% and ~65% decrease in boiled crab and paté, respectively), but its' bioaccessibility was not significantly affected (>94% in all cases). Results showed that the weekly consumption of 2 complete tuna meals does not exceed MeHg tolerable weekly intake (TWI), whereas Cd's TWI is largely surpassed with the consumption of 50 g/week of edible crab meals. This highlights the importance of determining contaminant levels and bioaccessibility in a whole seafood-based meal context, as such approach enables a more realistic assessment of the risks that seafood can pose to consumers.

Change in mercury speciation in seafood after cooking and gastrointestinal digestion

Mercury (Hg) is readily bioaccumulated in seafood, a common ingredient in indigenous cuisines throughout the world. This study investigates Hg speciation in cooked seafood after gastric and intestinal digestion. The results showed that the removal of Hg by washing was negligible. Additionally, the results of our calculations regarding the mass balance of Hg concentration indicated that cooking reduced Hg mainly by means of volatilization and that Hg²⁺ was more readily reduced than MeHg. Moreover, cooking lowered the bioaccessibility of Hg in seafood: the reduced percent of bioaccessible Hg²⁺ after cooking ranged from 2 to 35% (on average, 16%). The corresponding numbers were slightly lower compared with those for MeHg (on average, 19%). Furthermore, there might be a chemical transformation of Hg during in vitro gastrointestinal digestion. The results of in vivo tests in laboratory mice suggested that methylation of Hg mainly took place in the gastric tract, whereas demethylation of Hg occurred primarily during intestinal digestion. These findings indicate that the bioaccessibility of Hg²⁺ and MeHg was not only related to their initial concentrations in the food samples, but also that further studies on the mechanisms of Hg demethylation and methylation during gastrointestinal digestion are essential for more realistic risk assessments.

Effect of Cooking on Speciation and In Vitro Bioaccessibility of Hg and As from Rice, Using Ordinary and Pressure Cookers

Rice is the most widely consumed staple food for a large part of the world's human population, and owing to environmental pollution, it is a major source of human exposure to mercury (Hg) and arsenic (As). We evaluated the impact of cooking on the speciation and bioaccessibility of Hg and As from rice in this study. Results show that the dominant Hg and As species in rice from Guangzhou market in China were their inorganic forms (iHg and iAs), respectively. The cooking process modified the levels of Hg and As. Average Hg and As bioaccessibility in raw rice was 69.74 and 80.32%, respectively. Hg bioaccessibility decreased to 46.22 and 42.37% for pressure- and ordinary-cooked rice, respectively. In contrast, As bioaccessibility remained unchanged except after cooking with a large amount of water. Protein denaturation and the amount of soluble and volatile forms determine the bioaccessibility of Hg and As in cooked rice by being released into the cooking water or into the air. From the bioaccessibility data, the average established daily intake (EDI) values of Hg and As from pressure-cooked rice for children and adults were 0.034 and 0.025 μg kg^-1 day^-1 (Hg), and 0.735 and 0.559 μg kg^-1 day^-1 (As), respectively. This study provides novel insights into Hg and As exposure due to rice cooking.

Change of Arsenic Speciation in Shellfish after Cooking and Gastrointestinal Digestion

Shellfish is a common part of indigenous cuisines throughout the world and one of the major sources of human exposure to arsenic (As). We evaluated As speciation in shellfish after cooking and gastrointestinal digestion in this study. Results showed that washing and cooking (boiling and steaming) can reduce As exposures from shellfish. The use of spices during cooking processes also helped to reduce the bioaccessibility of total As. Through mass balance calculations, we verified the transformation of methylated As compounds into inorganic As in shellfish takes place during cooking and that As demethylation can occur during simulated gastrointestinal digestion. In vivo demethylation of As after gastrointestinal digestion was also demonstrated in laboratory mice. This increase in inorganic As during digestion suggests that risks of As toxicity from shellfish consumption are being underestimated. Further studies on the mechanisms of As speciation transformation in food are necessary for more thorough risk assessments.

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.

Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

The paper's objective was to estimate weekly Hg intake from fish meals based on intervention research. Total Hg (THg) concentrations in blood and hair samples collected from men (n = 67) from an intervention study as well as muscular tissues of fresh and after heat-treating fish were determined using the thermal decomposition amalgamation atomic absorption spectrometry method (TDA-AAS) using direct mercury analyzer (DMA-80). The mean of the estimated weekly intake (EWI) was estimated at 0.62 μg/kg bw/week in the range 0.36-0.96 μg/kg body weight (bw) /week through the consumption of 4 edible marine fish species every day (for 10 days) by the participants from the intervention research in Lodz, Poland. The Hg intake in the volunteers in our intervention study accounted for 38.6% of the provisional tolerable weekly intake (PTWI) (1.6 μg/kg bw, weekly) value. The average Hg concentration in the analyzed fish ranged from 0.018 ± 0.006 mg/kg wet weight (Gadus chalcogrammus) to 0.105 ± 0.015 mg/kg wet weight (Macruronus magellanicus). The results for the average consumers were within PTWI of methylmercury (MeHg). Moreover, the average concentration of Hg in the selected fish after heat treatment did not exceed the maximum permitted concentrations for MeHg (MPCs = 0.5 mg/kg wet weight) in food set by the European Commission Regulation (EC/1881/2006). Hence, the risk of adverse effects of MeHg for the participants is substantially low.

Development of a thiourea derivative polymer combined to a Direct Mercury Analyser for screening and pre-concentration of mercury species

A new selective polymer has been developed (Patent: P201500704) with high mercury sorption capacity. The combination of this material with a Direct Mercury Analyser (DMA80) has overcome important limitations of this equipment for mercury determination of complex matrix samples, like high saline content, due to the ability of this material to selective and efficient mercury retention. Furthermore, application for fast screening of mercury species in food samples, like fish, is also presented. The polymer material has been synthesized by the precipitation technique, using Azobisisobutyronitrile (AIBN) as initiator, 2-(Methacryloylamino) ethyl 2-Methyl Acrylate (NOBE) as cross-linker, and 1-phenyl-3-(-3-vinyl phenyl) thiourea as monomer. It has been characterized by SEM, TGA, FTIR, and binding isotherms have been established through Langmuir and Freundlich models. Selectivity has been proven by carrying out cross-reactivity experiments.

Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts

The concentration of bromine and iodine was determined in shrimp and its parts (tissue and shells), and changes in the analyte concentration were evaluated after the cooking procedure. Bromine and iodine concentrations were determined by a method recently developed by our research group based on microwave-induced combustion for sample preparation and inductively coupled plasma mass spectrometry for analyte determination. The accuracy was evaluated using a reference material (NIST 8414) that was digested using the proposed method. No statistical difference was observed between certified and determined values (Student's t test, 95% confidence level). Suitable limits of detection (Br, 0.02 μg g(-1) and I, 0.01 μg g(-1)) were obtained for both analytes. Higher concentrations of both analytes were observed in shrimp shells in comparison to shrimp tissue for raw and cooked samples. Moreover, losses of Br and I (between 24 and 43%) were observed after cooking.

Mercury accumulation in Yellowfin tuna (Thunnus albacares) with regards to muscle type, muscle position and fish size

The concentrations and relationships between individual mercury species and total mercury were investigated in different muscle parts and sizes of Yellowfin tuna (Thunnus albacares). Fourteen Yellowfin tuna caught in the South Atlantic off the coast of South Africa had an average total Hg (tHg) concentration of 0.77 mg/kg wet weight. No differences were detected (p > 0.05) in tHg, MethylHg (MeHg) or inorganic Hg (iHg) accumulation among the four white muscle portions across the carcass, but both tHg and iHg were found in higher concentrations (p < 0.001) in dark muscle than white muscle. Positive linear correlations with fish weight were found for both tHg (r = 0.79, p < 0.001) and MeHg (r = 0.75, p < 0.001) concentrations. A prediction model was formulated to calculate toxic MeHg concentrations from measured tHg concentrations and fish weight (cMeHg = 0.073 + 1.365 · tHg-0.008 · w). As sampling sites and subsampling methods could affect toxicity measurements, we provide recommendations for sampling guidelines.