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Mello FV, Marmelo I, Fogaça FHS, Déniz FL, Alonso MB, Maulvault AL, Torres JPM, Marques A, Fernandes JO, Cunha SC. Behavior of diclofenac from contaminated fish after cooking and in vitro digestion. J Sci Food Agric 2024. [PMID: 38437521 DOI: 10.1002/jsfa.13430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/01/2024] [Accepted: 03/05/2024] [Indexed: 03/06/2024]
Abstract
BACKGROUND Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4'-hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g-1 ) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1-98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4'-hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Flávia V Mello
- Laboratory of Radioisotopes Eduardo Penna Franca, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Laboratory of Micropollutants, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal
- IPMA, Instituto Português do Mar e da Atmosfera, Divisão de Aquacultura e Valorização, I.P, Lisboa, Portugal
| | - Isa Marmelo
- IPMA, Instituto Português do Mar e da Atmosfera, Divisão de Aquacultura e Valorização, I.P, Lisboa, Portugal
- 4UCIBIO-REQUIMTE, Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology - NOVA University of Lisbon, Caparica, Portugal
- CIIMAR, Universidade do Porto, Porto, Portugal
| | - Fabíola H S Fogaça
- Laboratory of Bioaccessibility, Embrapa Food Agroindustry, Rio de Janeiro, Brazil
| | - Fernando Lafont Déniz
- SCAI, Mass Spectrometry and Chromatography Lab, Campus Universitario de Rabanales. Edificio Ramón y Cajal, Córdoba, Spain
| | - Mariana B Alonso
- Laboratory of Radioisotopes Eduardo Penna Franca, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ana Luísa Maulvault
- IPMA, Instituto Português do Mar e da Atmosfera, Divisão de Aquacultura e Valorização, I.P, Lisboa, Portugal
- 4UCIBIO-REQUIMTE, Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology - NOVA University of Lisbon, Caparica, Portugal
| | - João Paulo M Torres
- Laboratory of Radioisotopes Eduardo Penna Franca, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Laboratory of Micropollutants, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Antônio Marques
- IPMA, Instituto Português do Mar e da Atmosfera, Divisão de Aquacultura e Valorização, I.P, Lisboa, Portugal
- CIIMAR, Universidade do Porto, Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Sara C Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Doğruyol H, Ulusoy Ş, Erkan N, Mol S, Özden Ö, Can Tunçelli İ, Tosun ŞY, Üçok D, Dağsuyu E, Yanardağ R. Evaluation of biotoxins and toxic metal risks in mussels from the Sea of Marmara following marine mucilage. Food Chem Toxicol 2024; 186:114558. [PMID: 38432438 DOI: 10.1016/j.fct.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/13/2024] [Accepted: 02/29/2024] [Indexed: 03/05/2024]
Abstract
The mucilage phenomenon observed in the Sea of Marmara in 2021, has raised public concern about seafood safety. Mediterranean mussels serve as a vehicle in food chain, enabling the transfer of pollutants. Farmed and wild mussels were collected from 4 different stations throughout the fishing season. Biotoxins causing amnesic, paralytic, or diarrhetic shellfish poisonings (ASP, PSP, or DSP) were examined during monthly samplings. Potential health risks posed by cadmium, lead and arsenic were assessed. Health risks were evaluated considering 150 g/week mussel consumption, accounting for the different age groups of consumers (50, 60, 70 kg). Estimated Weekly Intake calculations of metals were determined to be lower than Provisional Tolerable Weekly Intake at all age groups throughout the sampling period in all stations. Target Hazard QuotientCd of mussels captured from Istanbul Strait was always determined <1, while it was equal to 1 for 50 kg individuals in Gelibolu samples. All THQAs were >1. Target carcinogenic Risk was evaluated for Pb and iAs, which were found to be negligible and acceptable, respectively. No biotoxins responsible for ASP, PSP, or DSP were detected. Hg levels were under detectable limits. Excluding Cd, the results did not reveal any risks associated with mussel consumption during mucilage.
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Affiliation(s)
- Hande Doğruyol
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye.
| | - Şafak Ulusoy
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Nuray Erkan
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Sühendan Mol
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Özkan Özden
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - İdil Can Tunçelli
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Şehnaz Yasemin Tosun
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Didem Üçok
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Eda Dağsuyu
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye
| | - Refiye Yanardağ
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye
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3
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Traven L, Marinac-Pupavac S, Žurga P, Linšak Ž, Žeželj SP, Glad M, Linšak DT, Cenov A. Arsenic (As), copper (Cu), zinc (Zn) and selenium (Se) in northwest Croatian seafood: A health risks assessment. Toxicol Rep 2023; 11:413-419. [PMID: 38021472 PMCID: PMC10630657 DOI: 10.1016/j.toxrep.2023.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
This study focuses on the health risk assessment of arsenic (As), copper (Cu), zinc (Zn), and selenium (Se) concentrations in seafood species commonly consumed in the northwestern region of Croatia. By measuring the concentrations of these elements coupled with data on seafood consumption, the health risks were evaluated using Target Hazard Quotients and Hazard Indexes. The results indicate a slightly increased health risks linked to seafood consumption for As, Cu and Zn in some of the tested seafood species. The findings of this study highlight the critical need for stronger food quality control measures, especially targeting certain types of seafood.
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Affiliation(s)
- Luka Traven
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Sandra Marinac-Pupavac
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Paula Žurga
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Željko Linšak
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Sandra Pavičić Žeželj
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Marin Glad
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Dijana Tomić Linšak
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Arijana Cenov
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
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4
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Packull-McCormick S, Cowan A, Stark KD, Low M, Gamberg M, Swanson H, Laird B. Mercury bioaccessiblity in freshwater fish species from northern Canada. Sci Total Environ 2023; 899:165624. [PMID: 37478927 DOI: 10.1016/j.scitotenv.2023.165624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/30/2023] [Accepted: 07/16/2023] [Indexed: 07/23/2023]
Abstract
Indigenous communities in northern Canada rely on locally harvested traditional foods, including fish, which provides them with nutritional, cultural, and social benefits. However, mercury exposure from fish consumption can pose a health risk for populations that consume large amounts of fish with elevated mercury concentrations. The bioaccessiblity of mercury in the tissue of northern Canadian freshwater fish is not yet known. To address this, samples from five commonly consumed freshwater fish species (Lake Trout, Northern Pike, Walleye, Lake Whitefish, and Burbot) caught from lakes in the Northwest Territories and Yukon, Canada were examined. Total mercury concentrations, fatty acid composition, and total mercury bioaccessibility differed significantly among fish species and lakes. Mean total mercury bioaccessibility using an in vitro gastrointestinal model ranged between 56 % and 96 % in muscle tissue across fish species and waterbodies examined and was 39 % in liver tissue from Burbot. Mean total mercury bioaccessibility was much lower (range: 38 % to 42 %) for a subset of samples run through only the gastric phase of the digestion model. Total mercury bioaccessibility was significantly lower (on average 40 % lower) in a subset of samples that were pan-fried in water. Thus, although cooking increased total mercury concentrations in pan-fried fish samples (likely due to moisture loss), bioaccessible concentrations of total mercury were lower (on average 32 % lower). Results from this study contribute to addressing a large knowledge gap in the literature regarding bioaccessibility of total mercury in northern freshwater fish species. To the best of our knowledge, this is the first study to examine mercury bioaccessibility in raw and cooked liver samples from freshwater fish. It also adds to the growing literature indicating that mercury bioaccessibility varies among fish species, locations, and cooking/preparation methods.
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Affiliation(s)
- Sara Packull-McCormick
- School of Public Health Sciences, Faculty of Health, University of Waterloo, 200 University Ave W, Waterloo, Canada
| | - Alicia Cowan
- School of Public Health Sciences, Faculty of Health, University of Waterloo, 200 University Ave W, Waterloo, Canada
| | - Ken D Stark
- Department of Kinesiology and Health Sciences, Faculty of Health, University of Waterloo, 200 University Ave W, Waterloo, Canada
| | - Mike Low
- Dehcho Aboriginal Aquatic Resources & Oceans Management, Fort Simpson, NT, Canada
| | - Mary Gamberg
- Gamberg Consulting, 11267, Whitehorse, Yukon, Canada
| | - Heidi Swanson
- Department of Biology, Faculty of Science, University of Waterloo, 200 University Ave W, Waterloo, Canada
| | - Brian Laird
- School of Public Health Sciences, Faculty of Health, University of Waterloo, 200 University Ave W, Waterloo, Canada.
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5
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Lehel J, Magyar M, Palotás P, Abonyi-Tóth Z, Bartha A, Budai P. To Eat or Not to Eat?-Food Safety Aspects of Essential Metals in Seafood. Foods 2023; 12:4082. [PMID: 38002139 PMCID: PMC10670376 DOI: 10.3390/foods12224082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/02/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The popularity of seafoods is high due to their superb dietary properties and healthy composition. However, it is crucial to understand whether they adequately contribute to our essential nutritional needs. Small amounts of essential metals are indispensable in the human body to proper physiological functioning; their deficiency can manifest in various sets of symptoms that can only be eliminated with their intake during treatment or nutrition. However, the excessive consumption of metals can induce undesirable effects, or even toxicosis. Shellfish, oyster, and squid samples were collected directly from a fish market. After sample preparation, the concentration of essential metals (cobalt, chromium, copper, manganese, molybdenum, nickel, and zinc) was detected by Inductively Coupled Plasma Optical Emission Spectrometry. The results were analyzed statistically using ANOVA and two-sample t-tests. The average concentration of the investigated essential elements and the calculated burden based on the consumption were below the Recommended Dietary Allowances and Tolerable Upper Intake Levels. Based on these results, the trace element contents of the investigated seafoods do not cover the necessary recommended daily intake of them, but their consumption poses no health hazard due to their low levels.
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Affiliation(s)
- József Lehel
- Department of Food Hygiene, University of Veterinary Medicine Budapest, István u. 2., 1078 Budapest, Hungary;
- National Laboratory for Infectious Animal Diseases, Antimicrobial Resistance, Veterinary Public Health and Food Chain Safety, University of Veterinary Medicine Budapest, István u. 2, 1078 Budapest, Hungary
| | - Márta Magyar
- Department of Food Hygiene, University of Veterinary Medicine Budapest, István u. 2., 1078 Budapest, Hungary;
| | - Péter Palotás
- The Fishmarket Fish Trading Company, Törökbálinti u. 23, 2040 Budaörs, Hungary;
| | - Zsolt Abonyi-Tóth
- Department of Biomathematics and Informatics, University of Veterinary Medicine Budapest, István u. 2., 1078 Budapest, Hungary;
| | - András Bartha
- Department of Animal Hygiene, Herd Health and Mobile Clinic, University of Veterinary Medicine Budapest, István u. 2., 1078 Budapest, Hungary;
| | - Péter Budai
- Institute of Plant Protection, Hungarian University of Agriculture and Life Sciences, Georgikon Campus, Deák F. u. 16, 8360 Keszthely, Hungary
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6
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Zhang C, Miao X, Du S, Zhang T, Chen L, Liu Y, Zhang L. Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients. Foods 2023; 12:foods12081653. [PMID: 37107446 PMCID: PMC10137893 DOI: 10.3390/foods12081653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioaccessibility of trace elements in common food ingredients. Twelve food species from the local market were treated with four culinary procedures (boiling, steaming, baking, and frying), then the bioaccessibility of copper (Cu), zinc (Zn), and arsenic (As) were evaluated using the in vitro digestion method. The subcellular distribution of these elements was also determined using the sequential fractionation method. The results show that culinary procedures decreased the retention rate of As during cooking (100% for raw and 65-89% for cooked ingredients) and the bioaccessibility of Cu and Zn during digestion (nearly 75% for raw and 49-65% for cooked ingredients), resulting in a reduction of the total bioaccessible fraction (TBF) of Cu, Zn, and As in food ingredients. The TBF of Cu, Zn, and As in all tested food ingredients followed the order: raw (76-80%) > steaming and baking (50-62%) > boiling and frying (41-50%). The effects of culinary procedures were associated with the subcellular distribution of trace elements. As was dominantly distributed in heat-stable proteins (51-71%), which were more likely to be lost during cooking. In comparison, Cu and Zn were mainly bound to the insoluble fraction and heat-denatured proteins (60-89% and 61-94% for Cu and Zn, respectively), which become less digestible in cooked ingredients. In conclusion, these results suggest that culinary procedures reduce the absorption of Cu, Zn, and As in various food ingredients, which should be considered in the coming studies related to nutrition and risk assessment of trace elements.
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Affiliation(s)
- Canchuan Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xi Miao
- Department of Mathematics, Pennsylvania State University-Harrisburg, Middletown, PA 17057, USA
| | - Sen Du
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Ting Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Lizhao Chen
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Yang Liu
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Li Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- Sanya Institute of Ocean Eco-Environmental Engineering, Sanya 572025, China
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7
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Scaglioni PT, Balbinot FP, Rondan FS, Novo DLR, Silva AA, Mesko MF. New Analytical Strategy for Bioaccessibility Evaluation of Bromine and Iodine from Edible Seaweeds. J Agric Food Chem 2023. [PMID: 36972393 DOI: 10.1021/acs.jafc.2c08541] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A strategy for determining the bioaccessibility of bromine and iodine from edible seaweeds was proposed for the first time using microwave-induced combustion (MIC) and ion chromatography coupled to mass spectrometry (IC-MS) after in vitro digestion. The concentrations of bromine and iodine in edible seaweeds using the proposed methods (MIC and IC-MS) were not statistically different from those using MIC and inductively coupled plasma mass spectrometry (p > 0.05). Trueness was assessed by recovery experiments (101-110%, relative standard deviation <10%). Following an in vitro digestion protocol, MIC was proposed as sample preparation for bioaccessible and residual fractions. Using this strategy, the mass balance totaled from 97 to 111%. No statistical difference (p > 0.05) was observed between the total concentration of bromine or iodine and their concentration in bioaccessible and residual fractions for three edible seaweed species, indicating full analyte quantification in the fractions.
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Affiliation(s)
- Priscila T Scaglioni
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Fernanda P Balbinot
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Filipe S Rondan
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Diogo L R Novo
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Alisson A Silva
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Marcia F Mesko
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil
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Ainsworth GB, Pita P, Garcia Rodrigues J, Pita C, Roumbedakis K, Fonseca T, Castelo D, Longo C, Power AM, Pierce GJ, Villasante S. Disentangling global market drivers for cephalopods to foster transformations towards sustainable seafood systems. People and Nature 2023. [DOI: 10.1002/pan3.10442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023] Open
Affiliation(s)
- Gillian B. Ainsworth
- Faculty of Business Administration and Management University of Santiago de Compostela Santiago de Compostela Spain
- CRETUS, Department of Applied Economics University of Santiago de Compostela Santiago de Compostela Spain
| | - Pablo Pita
- Faculty of Business Administration and Management University of Santiago de Compostela Santiago de Compostela Spain
- CRETUS, Department of Applied Economics University of Santiago de Compostela Santiago de Compostela Spain
| | | | - Cristina Pita
- International Institute for Environment and Development (IIED) London UK
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning University of Aveiro Aveiro Portugal
| | - Katina Roumbedakis
- CRETUS, Department of Applied Economics University of Santiago de Compostela Santiago de Compostela Spain
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning University of Aveiro Aveiro Portugal
| | - Tereza Fonseca
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning University of Aveiro Aveiro Portugal
| | - Daniela Castelo
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning University of Aveiro Aveiro Portugal
| | | | - Anne Marie Power
- Ryan Institute, School of Natural Sciences National University of Ireland Galway Galway Ireland
| | | | - Sebastián Villasante
- Faculty of Business Administration and Management University of Santiago de Compostela Santiago de Compostela Spain
- CRETUS, Department of Applied Economics University of Santiago de Compostela Santiago de Compostela Spain
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Bhatti ZI, Ishtiaq M, Khan SA, Nawab J, Ghani J, Ullah Z, Khan S, Baig SA, Muhammad I, Din ZU, Khan A. Contamination level, source identification and health risk assessment of potentially toxic elements in drinking water sources of mining and non-mining areas of Khyber Pakhtunkhwa, Pakistan. J Water Health 2022; 20:1343-1363. [PMID: 36170190 DOI: 10.2166/wh.2022.087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Accelerated mining activities have increased water contamination with potentially toxic elements (PTEs) and their associated human health risk in developing countries. The current study investigated the distribution of PTEs, their potential sources and health risk assessment in both ground and surface water sources in mining and non-mining areas of Khyber Pakhtunkhwa, Pakistan. Water samples (n = 150) were taken from selected sites and were analyzed for six PTEs (Ni, Cr, Zn, Cu, Pb and Mn). Among PTEs, Cr showed a high mean concentration (497) μg L-1, followed by Zn (414) μg L-1 in the mining area, while Zn showed the lowest mean value (4.44) μg L-1 in non-mining areas. Elevated concentrations of Ni, Cr and a moderate level of Pb in ground and surface water of Mohmand District exceeded the permissible limits set by WHO. Multivariate statistical analyses showed that the pollution sources of PTEs were mainly from mafic-ultramafic rocks, acid mine drainage, open dumping of mine wastes and mine tailings. The hazard quotient (HQ) was the highest for children relative to that for adults, but not higher than the USEPA limits. The hazard index (HI) for ingestions of all selected PTEs was lower than the threshold value (HIing < 1), except for Mohmand District, which showed a value of HI >1 in mining areas through ingestion. Moreover, the carcinogenic risk (CR) values exceeded the threshold limits for Ni and Cr set by the USEPA (1.0E-04-1.0E-06). In order to protect the drinking water sources of the study areas from further contamination, management techniques and policy for mining operations need to be implemented.
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Affiliation(s)
- Zahid Imran Bhatti
- State Key Laboratory of Nuclear Resources and Environment, East China University of Technology, Nanchang 330013, China; School of Earth Sciences, East China University of Technology, Nanchang 330013, China
| | - Muhammad Ishtiaq
- Department of Community Medicine, Nowshera Medical College, Nowshera Kalan, Pakistan E-mail:
| | - Said Akbar Khan
- Department of Earth & Environmental Sciences, Bahria University, Islamabad, Pakistan
| | - Javed Nawab
- Department of Environmental Sciences, Kohat University of Science and Technology, Kohat, Pakistan
| | - Junaid Ghani
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, Bologna 40126, Italy
| | - Zahid Ullah
- School of Environmental Studies, China University of Geosciences, Wuhan 430074, China
| | - Sardar Khan
- Department of Environmental Sciences, University of Peshawar, Peshawar 25120, Pakistan
| | - Shams Ali Baig
- Department of Environmental Sciences, Abdul Wali Khan University, Mardan, Pakistan
| | - Ihsan Muhammad
- Department of Environmental Sciences, Abdul Wali Khan University, Mardan, Pakistan
| | - Zia Ud Din
- Department of Environmental Sciences, Abdul Wali Khan University, Mardan, Pakistan
| | - Asad Khan
- Department of Geology, FATA University, F.R. Kohat, Darra Adam Khel, Pakistan
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Cunha SC, Gadelha JR, Mello F, Marmelo I, Marques A, Fernandes JO. Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass. Molecules 2022; 27:molecules27154873. [PMID: 35956823 PMCID: PMC9370058 DOI: 10.3390/molecules27154873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/13/2022] [Accepted: 07/27/2022] [Indexed: 11/16/2022] Open
Abstract
Fish consumption is an indicator of human exposure to personal care products (PCP) such as tonalide (AHTN) and benzophenone 3 (BP3). Although most fish consumed is cooked, the impact of cooking procedures on PCP levels is difficult to evaluate. Hence, the aim of this work was to provide thorough information on the stability and bioaccessibility of AHTN and BP3 upon cooking and in vitro digestion. A green tea (Camellia sinensis) marinade, rich in polyphenol, was used as mitigating strategy to reduce these contaminants. Roasting and frying reduced AHTN and BP3 levels in European seabass (Dicentrarchus labrax) spiked samples. Additionally, the green tea marinade promoted a reduction of up to 47% AHTN and 35% BP3. Bioaccessibility of AHTN was higher (up to 45%), and increased with the use of green tea marinades. BP3 showed a bioaccessibility below 19% in all cooked samples. Overall, a decrease in PCP levels was observed after cooking; this decrease was even more pronounced when marination was previously used. However, this decrease is cancelled out by the fact that the bioaccessible fraction of the contaminants increases in an inverse way; therefore, none of these processes can be considered a mitigating alternative.
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Affiliation(s)
- Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
- Correspondence: ; Tel.: +351-220428639; Fax: +351-226093390
| | - Juliana R. Gadelha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
| | - Flávia Mello
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
| | - Isa Marmelo
- IPMA, Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection (DivAV), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (I.M.); (A.M.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- UCIBIO-REQUIMTE, Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal
| | - António Marques
- IPMA, Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection (DivAV), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (I.M.); (A.M.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - José O. Fernandes
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
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11
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Bayomy HM. Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi J Biol Sci 2022; 29:2355-2362. [PMID: 35531159 PMCID: PMC9073029 DOI: 10.1016/j.sjbs.2021.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/23/2021] [Accepted: 12/04/2021] [Indexed: 11/28/2022] Open
Abstract
The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of culinary treatments. Therefore, the aim of the present study is to evaluate the effect of the most popular culinary treatments (boiled, steamed and sous vide) on the physicochemical properties of Ulva lactuca. The treatments were applied at temperatures of 100 °C in the case of both boiling and steaming whereas 50 and 75 °C on sous vide culinary. Results illustrated that both the chemical composition and physical properties of Ulva lactuca greatly affected depending on the culinary method and time. The culinary processes produce an increase in water activity (0.962–0.989) with respect to the raw algae (0.952). All the applied culinary treatments showed an increase in the content of pH, chlorophylls and carotenoids compared to the raw algae, and the highest rise was after boiling for 5 min, although this effect decreases slightly at longer times of boiling. The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.
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Affiliation(s)
- Hala Mahmoud Bayomy
- Food & Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt.,Nutrition and Food Science Department, Tabuk University, Saudi Arabia
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12
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Sun N, Sun B, Li C, Zhang J, Yang W. Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica. Journal of Aquatic Food Product Technology 2022. [DOI: 10.1080/10498850.2021.2024313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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13
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Xu FF, Song J, Li YQ, Lai YF, Lin J, Pan JL, Chi HQ, Wang Y, Li ZY, Zhang GQ, Cai ZF, Liang XX, Ma AD, Tan CT, Wu WL, Yang XF. Bioaccessibility and bioavailability adjusted dietary exposure of cadmium for local residents from a high-level environmental cadmium region. J Hazard Mater 2021; 420:126550. [PMID: 34252664 DOI: 10.1016/j.jhazmat.2021.126550] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/13/2021] [Accepted: 06/29/2021] [Indexed: 05/22/2023]
Abstract
The critical health risks caused by cadmium (Cd) via dietary exposure are commonly assessed by detecting Cd concentrations in foods. Differently, in this study, the bioaccessibility and bioavailability of Cd in major local harvests were introduced to assess the dietary exposure of local residents from a high-level environmental Cd region. The results indicated that certain Cd was released into the digestive juice after in vitro digestion with a bioaccessibility of 20-63% for rice and 3-32% for leafy vegetables, and the released portion was partially absorbed by Caco-2 cells with a bioavailability of 2-21% for rice and 0.2-13% for leafy vegetables. The results obtained from the toxicokinetic model revealed that the predicted urinary Cd values from the estimated daily intake (EDI) of Cd, which accounted for bioaccessibility and bioavailability, were consistent with the actual measured values, and the EDIs were considerably lower than the acceptable daily intake. This suggests that the bioaccessibility and bioavailability adjusted dietary Cd exposure should be more precise. The key issues addressed in our study implores that a potential health risk cannot be neglected in people with high consumption of rice from high-level zone.
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Affiliation(s)
- Fei-Fei Xu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jia Song
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Yue-Qi Li
- Department of Preventive Medicine, Faculty of Medical Science, Jinan University, Guangzhou 510632, PR China
| | - Yue-Fei Lai
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jia-Liang Pan
- Hygiene Detection Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Hui-Qin Chi
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Yan Wang
- Department of Preventive Medicine, Faculty of Medical Science, Jinan University, Guangzhou 510632, PR China
| | - Zi-Yin Li
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Gao-Qiang Zhang
- Department of Preventive Medicine, Faculty of Medical Science, Jinan University, Guangzhou 510632, PR China
| | - Zhan-Fan Cai
- Guangdong Institute of Food Inspection (Guangdong Inspection Center of Wine and Spirits), Guangzhou 510435, PR China
| | - Xu-Xia Liang
- Guangdong Institute of Food Inspection (Guangdong Inspection Center of Wine and Spirits), Guangzhou 510435, PR China
| | - An-De Ma
- Hygiene Detection Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Chu-Ting Tan
- Department of Nutrition, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou 510900, PR China
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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14
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Jinadasa BKKK, Jayasinghe GDTM, Pohl P, Fowler SW. Mitigating the impact of mercury contaminants in fish and other seafood-A review. Mar Pollut Bull 2021; 171:112710. [PMID: 34252733 DOI: 10.1016/j.marpolbul.2021.112710] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/23/2021] [Accepted: 07/05/2021] [Indexed: 06/13/2023]
Abstract
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.
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Affiliation(s)
- B K K K Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka; Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka.
| | - G D T M Jayasinghe
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wrocław, Poland
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, USA
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15
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Fu Y, Yin N, Cai X, Du H, Wang P, Sultana MS, Sun G, Cui Y. Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota. Environ Pollut 2021; 280:116958. [PMID: 33774548 DOI: 10.1016/j.envpol.2021.116958] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 02/28/2021] [Accepted: 03/14/2021] [Indexed: 06/12/2023]
Abstract
Seafood is an important source of arsenic (As) exposure for humans. In this study, 34 seafood samples (fishes, shellfishes, and seaweeds) collected from different markets in China were analysed for total and speciated As before and after boiling. Furthermore, the As bioaccessibility was also assessed using a physiologically based extraction test combined with the Simulator of Human Intestinal Microbial Ecosystems. The results showed that the total As (tAs) contents of seaweeds (raw: 44.12; boiled: 31.13, μg·g-1 dw) were higher than those of shellfishes (raw: 8.34; boiled: 5.14, μg·g-1 dw) and fishes (raw: 6.01; boiled: 3.25, μg·g-1 dw). Boiling significantly decreased the As content by 22.24% for seaweeds, 32.27% for shellfishes, and 41.42% in fishes, respectively (p < 0.05). During in vitro digestion, the bioaccessibility of tAs and arsenobetaine (AsB) significantly varied between the investigated species of seafood samples in gastric (G) and small intestinal phases (I) (p < 0.05). Higher tAs bioaccessibility (G: 68.6%, I: 81.9%) were obtained in fishes than shellfishes (G: 40.9%, I: 52.5%) and seaweeds (G: 31%, I: 53.6%). However, there was no significant differences in colonic phase (C) (p > 0.05). With the effect of gut microbiota, arsenate (AsⅤ) was transformed into monomethylarsonic acid (MMA) and arsenite (AsⅢ) in C. Moreover, as for seaweeds, an unknown As compound was produced.
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Affiliation(s)
- Yaqi Fu
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Naiyi Yin
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Xiaolin Cai
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Huili Du
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Pengfei Wang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Mst Sharmin Sultana
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Guoxin Sun
- Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Yanshan Cui
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China.
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16
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Ferraris F, Iacoponi F, Raggi A, Baldi F, Fretigny M, Mantovani A, Cubadda F. Essential and toxic elements in sustainable and underutilized seafood species and derived semi-industrial ready-to-eat products. Food Chem Toxicol 2021; 154:112331. [PMID: 34118348 DOI: 10.1016/j.fct.2021.112331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/24/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
Blue whiting (Micromesistius poutassou), pouting (Trisopterus luscus) and common dab (Limanda limanda) are underutilized fish species attractive in terms of sustainability. However, there is limited information about their nutritional characteristics as well as potential presence of environmental contaminants. Specimens caught in European waters were characterised for their content of essential and toxic elements. The three species, along with common carp and blue mussels, relevant for sustainable production too, were employed as raw materials for the development of semi-industrial ready-to-eat products. Calcium, copper, iodine, iron, selenium, zinc, cadmium, lead, mercury, and nickel were determined by ICP-MS, whereas methylmercury was determined by HPLC-ICP-MS. These two techniques were also used to determine arsenic and inorganic arsenic, respectively, in blue mussel and derived products. Differences in element contents were related to the biology and ecology of the examined species. Intake of nutrients and exposure to contaminants were assessed in relation to the relevant DRVs and HBGVs, respectively. All the species were found to be valuable dietary sources of selenium. Pouting was rich in iodine and mussels were good sources of iodine and iron. These two species had comparatively higher levels of mercury and lead, respectively. However, the levels of contaminants were generally of no concern in both raw materials and products. Iodine bioaccessibility was studied in blue whiting, a species with an intermediate iodine content, and found to be 98%. Selenium:mercury molar ratios were assessed and found to be favourable. The semi-industrial products were found to be good sources of selenium and many of them provided appreciable amounts of calcium, iron, copper and zinc.
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Affiliation(s)
- Francesca Ferraris
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Francesca Iacoponi
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Andrea Raggi
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Francesca Baldi
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | | | - Alberto Mantovani
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Francesco Cubadda
- Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
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Li X, Yu Y, Zheng N, Wang S, Sun S, An Q, Li P, Li Y, Hou S, Song X. Exposure of street sweepers to cadmium, lead, and arsenic in dust based on variable exposure duration in zinc smelting district, Northeast China. Chemosphere 2021; 272:129850. [PMID: 33592512 DOI: 10.1016/j.chemosphere.2021.129850] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 01/07/2021] [Accepted: 01/30/2021] [Indexed: 06/12/2023]
Abstract
Street dust is an important contributor to heavy metal exposure in street sweepers. In this work, the levels of cadmium (Cd), lead (Pb), and arsenic (As) in street dust were evaluated, and the corresponding health implications for street sweepers in the smelting district of Huludao city northeast China were assessed. The contributions of dietary sources and dust to total metal exposure in street sweepers were compared. Because street sweepers are exposed to street dust both during work and nonwork hours, the health risks faced by street sweepers are uncertain. Therefore, variable exposure duration was considered using a deterministic model. A probabilistic risk assessment model was developed to explore the health effects of street dust on street sweepers via Monte Carlo simulation. The various exposure parameters that affect risk were analyzed using sensitivity analysis. The average Cd, Pb, and As levels in the hair of street sweepers were 2.04, 20.12, and 0.52 mg·kg-1, respectively. These values were higher than those for residents (i.e., not street sweepers) of Huludao. Strong correlations were found between the logarithms (base 10) of the Cd, Pb, and As contents in dust and hair (rCd = 0.581, p < 0.01; rPb = 0.428, p < 0.01; rAs = 0.378, p < 0.01; n = 62). Based on analysis using deterministic models, the maximum exposures to Cd and Pb via dust through the alimentary canal were nearly three and six times higher than the dietary exposures, respectively. Sensitivity analysis indicated that exposure duration is an important parameter.
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Affiliation(s)
- Xiaoqian Li
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China
| | - Yan Yu
- Department of Dermatology, First Hospital of Jilin University, Changchun, Jilin, China
| | - Na Zheng
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China; Northeast Institute of Geography and Agricultural Ecology, Chinese Academy of Sciences, Changchun, 130102, Jilin, China.
| | - Sujing Wang
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China
| | - Siyu Sun
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China
| | - Qirui An
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China
| | - Pengyang Li
- Key Laboratory of Groundwater Resources and Environment of the Ministry of Education, College of New Energy and Environment, Jilin University, China
| | - Yunyang Li
- Northeast Institute of Geography and Agricultural Ecology, Chinese Academy of Sciences, Changchun, 130102, Jilin, China
| | - Shengnan Hou
- Northeast Institute of Geography and Agricultural Ecology, Chinese Academy of Sciences, Changchun, 130102, Jilin, China
| | - Xue Song
- Northeast Institute of Geography and Agricultural Ecology, Chinese Academy of Sciences, Changchun, 130102, Jilin, China
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Lounas R, Kasmi H, Chernai S, Amarni N, Ghebriout L, Hamdi B. Heavy metal concentrations in wild and farmed gilthead sea bream from southern Mediterranean Sea-human health risk assessment. Environ Sci Pollut Res Int 2021; 28:30732-30742. [PMID: 33594559 DOI: 10.1007/s11356-021-12864-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
Arsenic, cadmium, copper, lead, and zinc concentrations in the edible part of wild and farmed Sparus aurata from Algerian coastal were determined. The highest concentrations of cadmium (0.0078 mg kg-1 wet weight), copper (0.98 mg kg-1 w.w), and zinc (5.1 mg kg-1 w.w) were recorded in farmed sea bream, whereas the highest arsenic (5.02 mg kg-1 w.w) and lead (0.006 mg kg-1 w.w) levels were registered in wild one. The statistical analysis (Friedman test, p < 0.05) indicated that the origin of fish (wild, farmed in a cage, and farmed in raceway) has relevance to the distribution of metal. Estimated weekly intake of inorganic arsenic, cadmium, and lead for a 72.5-kg person consuming Sparus aurata from Algeria does not exceed 1% of the WHO/JECFA recommended rate for all metals, certainly due to the limited consumption of seafood products by the local population. The total target hazard index is far less than "one" 1, and the carcinogenic risk for arsenic exceeds the acceptable value of 10-5. Based on the result of this study, the potential risk to human health from the consumption of contaminate farmed sea bream (in the cage) should be considered.
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Affiliation(s)
- Ryhane Lounas
- Laboratory of Conservation and Valorization of Marine Resources, National Higher School of Marine Science and Coastal Management (ENSSMAL), University Campus of Dely Ibrahim, Bois des Cars, 16320, Algiers, Algeria.
| | - Hamza Kasmi
- SGS Centre, sécurité de convoyage de fonds et de produits sensibles et/ou dangereux, Bois des Cars III Villa n°96, Dely-Ibrahim, 16320, Algiers, Algeria
| | - Safia Chernai
- Laboratory of Conservation and Valorization of Marine Resources, National Higher School of Marine Science and Coastal Management (ENSSMAL), University Campus of Dely Ibrahim, Bois des Cars, 16320, Algiers, Algeria
| | - Nadia Amarni
- Laboratory of Conservation and Valorization of Marine Resources, National Higher School of Marine Science and Coastal Management (ENSSMAL), University Campus of Dely Ibrahim, Bois des Cars, 16320, Algiers, Algeria
| | - Louiza Ghebriout
- University of Science and Technology Houari Boumediene (USTHB), BP 32 El Alia, Bab Ezzouar, 16111, Algiers, Algeria
| | - Boualem Hamdi
- Laboratory of Conservation and Valorization of Marine Resources, National Higher School of Marine Science and Coastal Management (ENSSMAL), University Campus of Dely Ibrahim, Bois des Cars, 16320, Algiers, Algeria
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19
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Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies. Food Chem Toxicol 2021; 152:112218. [PMID: 33882300 DOI: 10.1016/j.fct.2021.112218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
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Affiliation(s)
- Vera Barbosa
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal.
| | - Ana Luísa Maulvault
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Patrícia Anacleto
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Marta Santos
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal
| | - Mónica Mai
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Helena Oliveira
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Marisa Barata
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Ravi Araújo-Luna
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Laura Ribeiro
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Piotr Eljasik
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Małgorzata Sobczak
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Jacek Sadowski
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Agnieszka Tórz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Remigiusz Panicz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | | | - Pedro Pousão-Ferreira
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Maria Luísa Carvalho
- (LIBPhYs-UNL), Physics Department, NOVA School of Science and Technology, Caparica, Portugal
| | - Marta Martins
- MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal
| | - António Marques
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
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20
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Charette T, Kaminski G, Rosabal M, Amyot M. Effects of Speciation, Cooking and Changes in Bioaccessibility on Methylmercury Exposure Assessment for Contrasting Diets of Fish and Marine Mammals. Int J Environ Res Public Health 2021; 18:2565. [PMID: 33806562 PMCID: PMC7967378 DOI: 10.3390/ijerph18052565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/08/2021] [Accepted: 02/23/2021] [Indexed: 11/18/2022]
Abstract
Uptake of the neurotoxicant monomethylmercury (MeHg) from fish and marine mammals continues to present a public health concern in Canada and elsewhere. However, fish and marine mammals are key diet items contributing to food security for some Indigenous populations in Canada. Mercury (Hg) exposure is estimated assuming that 100% of Hg is methylated, that 100% will be absorbed by the consumer and that cooking does not affect MeHg concentrations. Some of these assumptions do not correspond to our current state of knowledge. The aim of this study was to assess the impact of additional variables on Hg exposure equation using probabilistic risk analysis. New variables tested were (1) the proportion of methylated Hg compared to total Hg (pMeHg, %), (2) the relative absorption factor (RAF, %) expressed as bioaccessibility and (3) the mass loss factor (MLF, unitless) that represents the loss of moisture during cooking, known to increase MeHg concentration in fish and mammals. For the new variables, data from literature were used in order to set point estimate values that were further used in the probabilistic risk analysis. Modelling results for both fish and marine mammals indicate that adding these new variables significantly influenced estimates of MeHg exposure (Mood's median test, p < 0.05). This study highlights that the evaluation of exposure to MeHg is sensitive to pMeHg, RAF and MLF, and the inclusion of these variables in risk assessment should be considered with care. Further research is needed to provide better food-dependent, population-specific estimates of RAF and MLF before formal inclusion in exposure estimates.
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Affiliation(s)
- Tania Charette
- Groupe de Recherche Interuniversitaire en Limnologie (GRIL), Université de Montréal, Département de Sciences Biologiques, Complexe des Sciences, C.P. 6128, succ. Centre-Ville, Montréal, QC H3C 3J7, Canada;
| | | | - Maikel Rosabal
- Groupe de Recherche Interuniversitaire en Limnologie (GRIL), Département des Sciences Biologiques, Université du Québec à Montréal (UQAM), 141 Avenue du Président-Kennedy, Montreal, QC H2X 1Y4, Canada;
| | - Marc Amyot
- Groupe de Recherche Interuniversitaire en Limnologie (GRIL), Université de Montréal, Département de Sciences Biologiques, Complexe des Sciences, C.P. 6128, succ. Centre-Ville, Montréal, QC H3C 3J7, Canada;
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21
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Tefera W, Tang L, Lu L, Xie R, Seifu W, Tian S. Rice cultivars significantly mitigate cadmium accumulation in grains and its bioaccessibility and toxicity in human HL-7702 cells. Environ Pollut 2021; 272:116020. [PMID: 33234381 DOI: 10.1016/j.envpol.2020.116020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/19/2020] [Accepted: 11/05/2020] [Indexed: 06/11/2023]
Abstract
Excessive Cd accumulation in cereals, especially in high-consumption staple crops, such as rice, is of major concern. Therefore, elucidation of cultivar-specific variation in rice grain Cd bioaccessibility and toxicity in humans would help the development of remedial strategies for Cd accumulation and toxicity. The present study combined an in vitro gastrointestinal digestion model with a human HL-7702 cell and assessed Cd bioaccessibility and toxicity to humans from the grains of 30 rice cultivars of different types harvested from Cd-contaminated paddy soil. The mean grain Cd content of cultivars within the type exceeded acceptable national standards. Cadmium bioaccessibility was high in all grains (9.08-23.6%) except the low accumulator (LA) rice cultivar (7.93%). The mean estimated daily intake of Cd via the cultivars (except LA) exceeded the FAO/WHO permissible limit based not only on the total grain Cd concentration but also on bioaccessible Cd concentration. A dose-proportional correlation between the in vitro bioaccessible and total grain Cd concentrations was observed, suggesting that Cd bioaccessibility accurately reflects the transfer of Cd from rice grain to humans. Toxicity assay results demonstrated that Cd from rice grains could commence oxidative stress and injury in HL-7702 cells, except the LA rice, which did not exhibit significant alteration in HL-7702 cells owing to its low Cd concentration. These results provide primary evidence to suggest that the cultivation of the LA rice cultivar is an effective agronomic approach to avert Cd entry into the food chain and alleviate Cd toxicity in humans.
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Affiliation(s)
- Wolde Tefera
- College of Environmental and Resources Sciences, Zhejiang University, Hangzhou, 310058, China; College of Agriculture, Department of Plant Sciences and Horticulture, Selale University, Fitche 245, Ethiopia
| | - Lin Tang
- College of Environmental and Resources Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Lingli Lu
- College of Environmental and Resources Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Ruohan Xie
- College of Environmental and Resources Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Weldemariam Seifu
- College of Agriculture, Department of Plant Sciences and Horticulture, Selale University, Fitche 245, Ethiopia
| | - Shengke Tian
- College of Environmental and Resources Sciences, Zhejiang University, Hangzhou, 310058, China.
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22
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Barone G, Storelli A, Meleleo D, Dambrosio A, Garofalo R, Busco A, Storelli MM. Levels of Mercury, Methylmercury and Selenium in Fish: Insights into Children Food Safety. Toxics 2021; 9:39. [PMID: 33672494 DOI: 10.3390/toxics9020039] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/14/2021] [Accepted: 02/18/2021] [Indexed: 02/08/2023]
Abstract
Total mercury (THg), methylmercury (MeHg), and selenium (Se) concentrations were measured in various commercially important fish species. The benefit-risk binomial associated with these chemicals was assessed in children through the probability of exceeding the provisional tolerable weekly intakes (PTWIs) of the contaminants and the Se recommended dietary allowance (RDA). The Se:Hg molar ratios, selenium health benefit values (HBVSe), and monthly consumption rate limits (CRmm) for each species were also calculated. THg and Se were analyzed by atomic absorption spectrophotometer (Shimadzu, Milan, Italy), while MeHg was determined by Trace Ultra gas chromatograph connected with a PolarisQ MS (Thermo Fisher Scientific, Waltham, MA, USA). None of the analyzed fish had Hg levels above the European Community regulatory limits, while most large predators had MeHg levels over the threshold concentration set by US EPA. The estimated weekly intakes of THg and MeHg exceeded in many cases the PTWIs and the Se estimated daily intakes were provided from 0.71% to 2.75% of the RDA. Se:Hg molar ratios above 1 and positive HBVSe index suggested that Se in fish could be enough to alleviate the potential toxic effect of Hg. However, high-risk groups as children should consume fish in moderation because a large consumption pattern, especially of swordfish and tunas, might be of concern for health.
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23
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Sarvan I, Kolbaum AE, Pabel U, Buhrke T, Greiner M, Lindtner O. Exposure assessment of methylmercury in samples of the BfR MEAL Study. Food Chem Toxicol 2021; 149:112005. [PMID: 33485894 DOI: 10.1016/j.fct.2021.112005] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/08/2020] [Accepted: 01/14/2021] [Indexed: 11/21/2022]
Abstract
The BfR MEAL Study is the first German total diet study and will establish a representative and comprehensive database for dietary exposure assessment in Germany. The present study reports first results of the BfR MEAL Study regarding methylmercury in fish, seafood and mushrooms. In total, 34 MEAL foods were purchased nationally or regionally according to a defined sampling plan, prepared in a representative way for German households, pooled into 49 samples, homogenized and subjected to ICP-MS analysis. Dogfish, tuna, ocean perch, halibut and eel were the fish species with highest MeHg concentrations, while levels in mushrooms and mushroom products had markedly lower MeHg levels. Exposure was estimated by matching the present results with consumption data at appropriate levels of food group aggregation. MeHg exposure for adult high consumers (P 95) exceeded the tolerable weekly intake recommended by the European Food Safety Authority in two age groups (14-17 and 18-24 years). In children, no age group exceeded the recommended tolerable weekly intake. Regional samples differed only slightly in MeHg levels. The differences in exposure found in four regions of Germany were influenced by consumption habits rather than MeHg level in the investigated food.
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24
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Chai M, Li R, Gong Y, Shen X, Yu L. Bioaccessibility-corrected health risk of heavy metal exposure via shellfish consumption in coastal region of China. Environ Pollut 2021; 273:116529. [PMID: 33503567 DOI: 10.1016/j.envpol.2021.116529] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/21/2020] [Accepted: 01/14/2021] [Indexed: 06/12/2023]
Abstract
A systematic investigation into bioaccessible heavy metals in shellfish Crassostrea ariakensis, Chlamys farreri, and Sinonovacula constricta from coastal cities Shenzhen, Zhoushan, Qingdao, and Dandong was carried out to assess the potential health risk to residents in coastal regions in China. The bioaccessible fractions of heavy metals were (μg‧g-1): Zn (0.63-15.01), Cu (0.10-12.91), Cd (0.01-0.64), As (0.11-0.33), Cr (0.07-0.12), Pb (0.01-0.03). The bioaccessibilities of heavy metals were Cr 61.86%, inorganic As (iAs) 60.44%, Pb 55.74%, Cu 46.83%, Zn 28.16%, and Cd 24.99%. As for child and adult, the bioaccessibility-corrected estimated daily intakes were acceptable and the non-carcinogenic risks posed by heavy metals were not obvious. The carcinogenic risks posed by bioaccessible heavy metals at the fifth percentile were 10-fold higher than the acceptable level (10-4), with iAs and Cd to be the major contributors, regardless of child or adult. The probabilistic estimation showed the low risk of shellfish consumption, which was verified by higher values of maximum allowable consumption rate and monthly meals at the 95 percentile; while some control of consumption rate and monthly meals was necessary for reducing heavy metal exposure of most shellfish samples, except for the safe consumption of S. constricta for both child and adult in Qingdao and Shenzhen, China.
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Affiliation(s)
- Minwei Chai
- School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, China
| | - Ruili Li
- School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, China.
| | - Yuan Gong
- School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, China
| | - Xiaoxue Shen
- School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, China
| | - Lingyun Yu
- School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, China
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25
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El-Said GF, El-Sadaawy MM, Shobier AH, Ramadan SE. Human Health Implication of Major and Trace Elements Present in Commercial Crustaceans of a Traditional Seafood Marketing Region, Egypt. Biol Trace Elem Res 2021; 199:315-328. [PMID: 32277398 DOI: 10.1007/s12011-020-02126-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 03/20/2020] [Indexed: 12/29/2022]
Abstract
The present study focused on the distribution of some major and trace elements (S (as SO42-), Na, K, B, Ca, Mg, F, Li, Al, Fe, Zn, Cu, Mn, Ni, Co, Cd, and Pb) in both flesh (Fl) and total cephalon/exoskeleton (C/E) tissues of selected crustacean species obtained from an Egyptian traditional seafood marketing region. The sequence of studied elements in (Fl) and (C/E) tissues in descending orders was S (as SO42-) > Na > K > B > Mg > Ca > Li > F > Al > Zn > Fe > Cu > Pb > Ni > Mn > Co > Cd, and S (as SO42-) > Na > B > K > Mg > Ca > F > Li > Al > Fe > Cu > Zn > Mn > Pb > Ni > Co > Cd, respectively. Both length-weight relationship and Fulton's condition factor showed the physical and biological statuses of the crustaceans. Ion quotient calculations of the studied tissues pointed to their importance in decreasing hypertension, preeclampsia, and heart disease. Human health risk due to the consumption of the crustacean species was determined using some guideline limits, metal pollution index (MPI), estimated daily intake (EDI), health comparison values (CVs), dietary intake (DRI-ULs), target hazard quotient (THQ), total target hazard quotient (TTHQ), and provisional tolerable weekly intake (%PTWI). MPI values of cephalon/exoskeleton tissues were greater than those of the flesh with ranges between 11.4-24.0 and 4.6-14.3, respectively. Interestingly, the calculations of TTHQ of toddler and adult were lesser than one and not expected to pose any risk concern to human from crustaceans' consumption.
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Affiliation(s)
- Ghada F El-Said
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
| | - Manal M El-Sadaawy
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt.
| | - Aida H Shobier
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
| | - Sherif E Ramadan
- Taxonomy and Biodiversity of Aquatic Biota Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
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26
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Kato LS, Ferrari RG, Leite JVM, Conte-Junior CA. Arsenic in shellfish: A systematic review of its dynamics and potential health risks. Mar Pollut Bull 2020; 161:111693. [PMID: 33022493 DOI: 10.1016/j.marpolbul.2020.111693] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 06/11/2023]
Abstract
Arsenic is the most toxic element for humans. Presenting naturally in aquatic ecosystems and due to anthropogenic action, this semi-metal transfers to shellfish through the food chain. This systematic review aims to explain the dynamic of arsenic in the marine aquatic system, investigating factors that affect its bioaccumulation. A total of 64 articles were considered from three databases. The key abiotic factor influencing the presence of arsenic in shellfish is anthropogenic contamination, followed by geographic location. The crucial biotic factor is the genetics of each species of shellfish, including their diet habits, habitat close to the sediment, metabolic abilities, physiological activities of organisms, and metal levels in their habitats and food. Finally, arsenic presents an affinity for specific tissues in shellfish. Despite containing mostly less toxic organic arsenic, shellfish are a relevant source of arsenic in the human diet.
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Affiliation(s)
- Lilian Seiko Kato
- Chemistry Institute, Universidade Federal do Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos, number 149 - Bloco A, Cidade Universitária, Rio de Janeiro 21941-909, Brazil; Center for Food Analysis (NAL-LADETEC), Rio de Janeiro 21941-598, Brazil
| | - Rafaela Gomes Ferrari
- Chemistry Institute, Universidade Federal do Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos, number 149 - Bloco A, Cidade Universitária, Rio de Janeiro 21941-909, Brazil; Center for Food Analysis (NAL-LADETEC), Rio de Janeiro 21941-598, Brazil; Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro 24220-000, Brazil.
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Universidade Federal do Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos, number 149 - Bloco A, Cidade Universitária, Rio de Janeiro 21941-909, Brazil; Center for Food Analysis (NAL-LADETEC), Rio de Janeiro 21941-598, Brazil; Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro 24220-000, Brazil; National Institute of Health Quality Control, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
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27
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Dahl L, Duinker A, Næss S, Markhus MW, Nerhus I, Midtbø LK, Kjellevold M. Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod ( Gadus morhua). Foods 2020; 9:foods9111652. [PMID: 33198149 PMCID: PMC7697562 DOI: 10.3390/foods9111652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/25/2020] [Accepted: 11/09/2020] [Indexed: 01/07/2023] Open
Abstract
There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.
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28
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Liao W, Zhao W, Wu Y, Rong N, Liu X, Li K, Wang G. Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment. Environ Geochem Health 2020; 42:4037-4050. [PMID: 32686071 DOI: 10.1007/s10653-020-00661-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
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.
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Affiliation(s)
- Wen Liao
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Wenbo Zhao
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Ye Wu
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Nan Rong
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Xiaowei Liu
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Kaiming Li
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Guang Wang
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China.
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China.
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Chen SC, Lin HC, Chen WY. Risks of consuming cadmium-contaminated shellfish under seawater acidification scenario: Estimates of PBPK and benchmark dose. Ecotoxicol Environ Saf 2020; 201:110763. [PMID: 32505759 DOI: 10.1016/j.ecoenv.2020.110763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
We aim to assess the risks of renal dysfunction and osteoporosis that is attributed to the seawater acidification caused cadmium (Cd) level increase in human consumed shellfish. A physiology-based pharmacokinetic model was used to estimate Cd concentrations in urine and blood among shellfish-only consumers and among the general population. We used the benchmark dose (BMD) method to determine the threshold limits of Cd in urine for renal dysfunction and in blood for osteoporosis for assessing the human health risk. Our results revealed that seawater acidification could increase the Cd accumulation in shellfish by 10-13% compared to the situations under current pH levels. Under the lower seawater pH level, the daily intake of Cd could increase by 21%-67% among shellfish-only consumers, and by 13%-17% among the general population. Our findings indicated that seawater acidification would lead to a marginal increase in Cd intake among humans in shellfish-only consumers. The results of BMDs of urinary Cd showed that the threshold limits for renal dysfunction at 5% were 3.00 μg g-1 in males and 12.35 μg g-1 in females. For osteoporosis, the estimated BMDs of blood Cd were 7.95 μg L-1 in males and 1.23 μg L-1 in females. These results of the risk of Cd intake showed that the consumption of Cd-contaminated shellfish in the general population is largely unaffected by changes in seawater pH levels. Notably, the potential impact of seawater acidification on renal dysfunction for males in shellfish-only consumers face a 14% increase of risk.
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Affiliation(s)
- Szu-Chieh Chen
- Department of Public Health, Chung Shan Medical University, Taichung, 40242, Taiwan; Department of Family and Community Medicine, Chung Shan Medical University Hospital, Taichung, Taiwan, 40242, Taiwan
| | - Hsing-Chieh Lin
- Department of Biomedical Science and Environmental Biology, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Wei-Yu Chen
- Department of Biomedical Science and Environmental Biology, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan.
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Anacleto P, Barbosa V, Alves RN, Maulvault AL, Bronze MR, Marques A. Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish. Food Chem Toxicol 2020; 145:111717. [PMID: 32890690 DOI: 10.1016/j.fct.2020.111717] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/26/2020] [Accepted: 08/28/2020] [Indexed: 11/30/2022]
Abstract
Human exposure to mercury (Hg) and methylmercury (MeHg) through the ingestion of seafood raises human health-related concerns. In contrast, green tea has health benefits and its consumption potentially reduces bioaccessibility of dietary Hg. The present study aimed to assess the effect of green tea in total mercury (THg) and MeHg bioaccessibility in raw and cooked marine fish species commonly having high Hg levels. Preliminary results demonstrated that significantly higher reductions of bioaccessible THg were attained after the co-ingestion of green tea infusion (1 cup or more) in the oral and intestinal phases. Overall, the present findings clearly show that the co-ingestion of green tea along with seafood grilling strongly reduces THg and MeHg bioaccessibility in all fish species and consequently diminishes the probability of exceeding MeHg provisional tolerable weekly intakes through the consumption of these species with high Hg levels. Such results point out the need to better understand the beneficial/preventive role of green tea infusions and other food processing techniques in bioaccessibility reduction of other chemical contaminants present in food products. Such information is certainly useful to help consumers to wisely select their food, and to enable food safety authorities to integrate such information in risk assessment.
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Affiliation(s)
- Patrícia Anacleto
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal.
| | - Vera Barbosa
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - Ricardo N Alves
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; KAUST - King Abdullah University of Science and Technology (KAUST), Red Sea Research Center (RSRC), Thuwal, 23955-6900, Saudi Arabia
| | - Ana Luísa Maulvault
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901, Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157, Oeiras, Portugal; Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal
| | - António Marques
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
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Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo‐Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value. Food Chem Toxicol 2020; 140:111330. [DOI: 10.1016/j.fct.2020.111330] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 04/05/2020] [Accepted: 04/07/2020] [Indexed: 12/13/2022]
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Carpenè E, Andreani G, Ferlizza E, Menotta S, Fedrizzi G, Isani G. Trace Elements in Home-Processed Food Obtained from Unconventional Animals. Life (Basel) 2020; 10:E75. [PMID: 32456182 PMCID: PMC7281459 DOI: 10.3390/life10050075] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/06/2020] [Accepted: 05/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wild animals have been used as food since ancient times and, currently, the consumption of unconventional animals is increasing worldwide. The process of cooking meat using traditional recipes includes a variety of ingredients, which can influence the total metal intake from the diet. In this study, the concentrations of eight essential (Fe, Zn, Cu, Mn, Se, Ni, Mo, and Co) and six non-essential (Pb, Cd, Hg, Al, As, and Cr) trace elements were determined in home-processed food obtained from snails and from three common species of game animals (woodcock, pheasant, and hare), seasoned with anchovies, mushrooms, and different vegetables using inductively coupled plasma mass spectrometry (ICP-MS). In general, Fe was the most abundant trace element, ranging from 18 ± 8 µg/g in pheasant to 99 ± 76 µg/g in snail, and Co was the least abundant, ranging from 0.007 ± 0.003 µg/g in hare to 0.093 ± 0.048 µg/g in snail. Regarding the non-essential trace elements, Pb concentrations showed wide variations, reaching a concentration of 17.30 µg/g in hare, while Cd concentrations were higher in snail, ranging from 0.18 to 0.46 µg/g. These alternative food sources can offer an important contribution to the human nutritional requirements of essential trace elements, in particular of Fe. The high concentrations of Pb and Cd present in some samples should be considered as potentially dangerous for the consumers.
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Affiliation(s)
- Emilio Carpenè
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, via Tolara di sopra 50, 40064 Ozzano Emilia (BO), Italy; (E.C.); (G.I.)
| | - Giulia Andreani
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, via Tolara di sopra 50, 40064 Ozzano Emilia (BO), Italy; (E.C.); (G.I.)
| | - Enea Ferlizza
- Department of Experimental, Diagnostic and Specialty Medicine, Alma Mater Studiorum, University of Bologna, via Belmeloro 8, 40126 Bologna, Italy;
| | - Simonetta Menotta
- Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Chemical Department, via P. Fiorini 5, 40127 Bologna, Italy; (S.M.); (G.F.)
| | - Giorgio Fedrizzi
- Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Chemical Department, via P. Fiorini 5, 40127 Bologna, Italy; (S.M.); (G.F.)
| | - Gloria Isani
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, via Tolara di sopra 50, 40064 Ozzano Emilia (BO), Italy; (E.C.); (G.I.)
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Abstract
Marine environment is a rich and diverse source for many biologically active substances including functional foods and nutraceuticals. It is well exploited for useful compounds, natural products and aquaculture industry; and seaweeds is one of the major contributors in terms of both food security and healthy nutrition. They are well-known due to their enormous benefits and is consumed globally in many countries. However, there is lack of attention toward their toxicity reports which might be due toxic chemical compounds from seaweed, epiphytic bacteria or harmful algal bloom and absorbed heavy metals from seawater. The excess of these components might lead to harmful interactions with drugs and hormone levels in the human body. Due to their global consumption and to meet increasing demands, it is necessary to address their hazardous and toxic aspects. In this review, we have done extensive literature for healthy seaweeds, their nutritional composition while summarizing the toxic effects of selected seaweeds from red, brown and green group which includes- Gracilaria, Acanthophora, Caulerpa, Cladosiphon, and Laminaria sp. Spirulina, a microalgae (cyanobacteria) biomass is also included in toxicity discussion as it an important food supplement and many times shows adverse reactions and drug interactions. The identified compounds from seaweeds were concluded to be toxic to humans, though they exhibited certain beneficial effects too. They have an easy access in food chain and thus invade the higher trophic level organisms. This review will create an awareness among scientific and nonscientific community, as well as government organization to regulate edible seaweed consumption and keep them under surveillance for their beneficial and safe consumption.
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Affiliation(s)
- Maushmi S Kumar
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM's NMIMS, Mumbai, India
| | - Simran A Sharma
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM's NMIMS, Mumbai, India
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Luvonga C, Rimmer CA, Yu LL, Lee SB. Organoarsenicals in Seafood: Occurrence, Dietary Exposure, Toxicity, and Risk Assessment Considerations - A Review. J Agric Food Chem 2020; 68:943-960. [PMID: 31913614 PMCID: PMC7250045 DOI: 10.1021/acs.jafc.9b07532] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Diet, especially seafood, is the main source of arsenic exposure for humans. The total arsenic content of a diet offers inadequate information for assessment of the toxicological consequences of arsenic intake, which has impeded progress in the establishment of regulatory limits for arsenic in food. Toxicity assessments are mainly based on inorganic arsenic, a well-characterized carcinogen, and arsenobetaine, the main organoarsenical in seafood. Scarcity of toxicity data for organoarsenicals, and the predominance of arsenobetaine as an organic arsenic species in seafood, has led to the assumption of their nontoxicity. Recent toxicokinetic studies show that some organoarsenicals are bioaccessible and cytotoxic with demonstrated toxicities like that of pernicious trivalent inorganic arsenic, underpinning the need for speciation analysis. The need to investigate and compare the bioavailability, metabolic transformation, and elimination from the body of organoarsenicals to the well-established physiological consequences of inorganic arsenic and arsenobetaine exposure is apparent. This review provides an overview of the occurrence and assessment of human exposure to arsenic toxicity associated with the consumption of seafood.
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Affiliation(s)
- Caleb Luvonga
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
- Department of Chemistry and Biochemistry , University of Maryland , College Park , Maryland 20742 , United States
| | - Catherine A Rimmer
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
| | - Lee L Yu
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
| | - Sang B Lee
- Department of Chemistry and Biochemistry , University of Maryland , College Park , Maryland 20742 , United States
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Banach JL, Hoek‐van den Hil EF, Fels‐Klerx HJ. Food safety hazards in the European seaweed chain. Compr Rev Food Sci Food Saf 2020; 19:332-364. [DOI: 10.1111/1541-4337.12523] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 09/19/2019] [Accepted: 12/03/2019] [Indexed: 01/09/2023]
Affiliation(s)
- J. L. Banach
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - E. F. Hoek‐van den Hil
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - H. J. Fels‐Klerx
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
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Rodríguez-Estival J, Morales-Machuca C, Pareja-Carrera J, Ortiz-Santaliestra ME, Mateo R. Food safety risk assessment of metal pollution in crayfish from two historical mining areas: Accounting for bioavailability and cooking extractability. Ecotoxicol Environ Saf 2019; 185:109682. [PMID: 31557570 DOI: 10.1016/j.ecoenv.2019.109682] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 09/12/2019] [Accepted: 09/15/2019] [Indexed: 06/10/2023]
Abstract
Here we characterize the bioaccumulation of mercury (Hg) and lead (Pb) in red swamp crayfish (Procambarus clarkii) from two river courses in Central Spain that are impacted by historical Hg and Pb mining activities, respectively. We estimate the absolute oral bioavailability of metals in crayfish tissues by means of in vitro bioaccessibility simulations, and assess whether their consumption may imply a health risk for humans by estimating target hazard quotients and safe consumption rates. We also study the effect of cooking crayfish on the mobilization of the metal body burden in the context of the traditional Spanish cuisine. The results showed that crayfish from the mining districts accumulated a high level of Hg and Pb pollution in both the tail muscle and the carcass. The in vitro bioaccessibility of Hg and Pb in the edible part was 27.86 ± 4.05 and 33.73 ± 5.91%, respectively. Absolute bioavailability was estimated to be 38.31 for Hg, and 20.21 (adults) and 67.35% (children) for Pb. Risk indices indicated that, even after adjusting for bioavailability, it is not safe to consume crayfish from the mining-impacted rivers because of their high levels of Hg and Pb. Using the carcass as a condiment for flavouring should also be avoided. The cooking procedure extracted relatively small amounts of the total Hg (8.92 ± 2.13%) and Pb (1.68 ± 0.29%) body burden. Further research that will support human and ecological risk assessment, along with the implementation of advisory measures for the local population as regards crayfish consumption, are recommended.
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Affiliation(s)
- Jaime Rodríguez-Estival
- Instituto de Investigación en Recursos Cinegéticos (IREC - CSIC, UCLM, JCCM), Ronda de Toledo 12, 13005 Ciudad Real, Spain.
| | - Carlos Morales-Machuca
- Instituto de Investigación en Recursos Cinegéticos (IREC - CSIC, UCLM, JCCM), Ronda de Toledo 12, 13005 Ciudad Real, Spain.
| | - Jennifer Pareja-Carrera
- Instituto de Investigación en Recursos Cinegéticos (IREC - CSIC, UCLM, JCCM), Ronda de Toledo 12, 13005 Ciudad Real, Spain.
| | - Manuel E Ortiz-Santaliestra
- Instituto de Investigación en Recursos Cinegéticos (IREC - CSIC, UCLM, JCCM), Ronda de Toledo 12, 13005 Ciudad Real, Spain.
| | - Rafael Mateo
- Instituto de Investigación en Recursos Cinegéticos (IREC - CSIC, UCLM, JCCM), Ronda de Toledo 12, 13005 Ciudad Real, Spain.
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Melgar MJ, Núñez R, García MÁ. Selenium intake from tuna in Galicia (Spain): Health risk assessment and protective role against exposure to mercury and inorganic arsenic. Sci Total Environ 2019; 694:133716. [PMID: 31756789 DOI: 10.1016/j.scitotenv.2019.133716] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 06/10/2023]
Abstract
This study aims to quantify the selenium contribution from tuna to the Spanish diet and evidence the Se protective role against mercury and inorganic arsenic toxicity. Selenium concentrations in tuna were determined by ICP-MS spectrometry (expressed as mg kg-1), and the risk assessment was evaluated joined to Hg and iAs contrasting criteria of regulatory agencies with those that consider the Se protective role. Differences between Se average concentrations in fresh (1.24) and preserved (1.17) tuna were not statistically significant. In canned tuna species, Se presented higher mean levels in Thunnus albacares (1.28) than Thunnus alalunga (1.01) with statistically significant differences (p = 0.002), and among canned preparations a decreasing sequence was observed in different preparation-packaging media: oil (1.42) > natural (1.01) > pickled (0.92). Statistical study showed Hg-iAs as the only pair significantly correlated in all samples. The HI (sum of individual target hazard quotients -THQs-) on the consumption of tuna in Spain, due to exposure to Se, Hg and iAs, revealed the possibility of risk of adverse chronic effects in the six-year-old children group (1.09). According to the maximum allowable tuna consumption rate in meals/week (CRmw) and the THQs obtained, tuna intake, especially in children, should be moderated. The health benefit values (HBVSe) were positive in all samples, 14.53 and 15.65 in fresh and preserved tuna, respectively, which allows tuna to be considered safe. The benefit-risk value (BRV) evidenced the Se molar excess with respect to Hg that reached a surplus of 14.32% on Se AI in adults. Since iAs reduces the Se bioavailability, applying a new BRV criterion, the aforementioned percentage decreased to 13.49% of Se AI. In conclusion, tuna offers high levels of selenium to counteract adverse effects by the presence of Hg and iAs, and to provide consumers an important source of this essential element safely.
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Affiliation(s)
- M Julia Melgar
- Department of Toxicology, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
| | - Ricardo Núñez
- Department of Toxicology, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - M Ángeles García
- Department of Toxicology, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
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Marmelo I, Barbosa V, Maulvault AL, Duarte MP, Marques A. Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals? Food Chem Toxicol 2019; 136:110978. [PMID: 31747620 DOI: 10.1016/j.fct.2019.110978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/31/2019] [Accepted: 11/14/2019] [Indexed: 10/25/2022]
Abstract
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.
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Affiliation(s)
- Isa Marmelo
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal.
| | - Vera Barbosa
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
| | - Ana Luísa Maulvault
- MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; UCIBIO-REQUIMTE, Department of Chemistry, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - António Marques
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
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Li W, Wang WX. In vivo oral bioavailability of fish mercury and comparison with in vitro bioaccessibility. Sci Total Environ 2019; 683:648-658. [PMID: 31150885 DOI: 10.1016/j.scitotenv.2019.05.290] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 04/17/2019] [Accepted: 05/20/2019] [Indexed: 06/09/2023]
Abstract
Fish consumption is considered to be a major human exposure route for mercury (Hg), but assessing the actual Hg bioavailability from consumed fish is challenging. In this study, we conducted both in vivo bioavailability (using a mouse model) and in vitro bioaccessibility (using various gastrointestinal digestion methods) assessments of Hg from consumed fish. Lyophilized fish muscles which already absorbed Hg through natural incorporation were introduced to mice by active feeding. Assimilation efficiency (AE) was measured as a short-term kinetic parameter, while a 7-day accumulation of Hg in mice blood, liver and kidney was determined. The AEs of Hg in mice ranged between 82 and 96% and showed a positive relationship with MeHg in fish independent of the fish species. For long-term bioavailability tests in which the Hg retention in organs was measured after a 7-day exposure, most Hg was found to be accumulated in liver and kidney, resulting in a strong correlation between Hg dosage and accumulation in mice organs. The long-term absolute bioavailability of mice was comparable between the liver and kidney, but much lower in the blood. The calculated absolute total Hg bioavailability ranged between 38% and 99% and decreased as the Hg dosage increased. Results of bioaccessibility tests varied considerably among different methods, illustrating that there were limitations for the in vitro bioaccessibility assay to predict the digestive dynamics of Hg in mammalian gastrointestinal tract. Our study strongly demonstrated the expediency of direct determination of Hg bioavailability, but more bioaccessibility assessments should be explored and optimized as an alternative to traditional animal experimentation.
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Affiliation(s)
- Wanze Li
- Shenzhen Key Laboratory of Edible and Medicinal Bioresources, HKUST Shenzhen Research Institute, Shenzhen 518057, Department of Ocean Science, Hong Kong University of Science and Technology, Clearwater Bay, Kowloon, Hong Kong, China
| | - Wen-Xiong Wang
- Shenzhen Key Laboratory of Edible and Medicinal Bioresources, HKUST Shenzhen Research Institute, Shenzhen 518057, Department of Ocean Science, Hong Kong University of Science and Technology, Clearwater Bay, Kowloon, Hong Kong, China.
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40
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Cardoso M, de Faria Barbosa R, Torrente-Vilara G, Guanaz G, Oliveira de Jesus EF, Mársico ET, de Oliveira Resende Ribeiro R, Gusmão F. Multielemental composition and consumption risk characterization of three commercial marine fish species. Environ Pollut 2019; 252:1026-1034. [PMID: 31252099 DOI: 10.1016/j.envpol.2019.06.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 05/22/2019] [Accepted: 06/08/2019] [Indexed: 06/09/2023]
Abstract
Marine fish are considered a source of high quality proteins and fatty acids. However, the consumption of fish may pose a health risk as it may have potentially toxic elements in high concentrations. In this study we quantify the multielemental composition of muscle and fins for three species of commercial marine fish from Brazil: Sphyraena guachancho (Barracuda), Priacantus arenatus (Common bigeye) and Genidens genidens (Guri sea catfish). We then assessed the potential risk of fish consumption by means of a Provisional Hazard Indices. Amongst the elements detected in fish tissue were potentially toxic elements such as Ag, Ba, Cd, Cr and Hg. Concentration differences were species-specific, and affected by the species trophic level, morphological characteristics and feeding habits. Results suggest the higher the trophic level of the fish, the higher the risk of consumption. Caution is recommended for the frequent ingestion of high trophic level fish species in Brazil.
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Affiliation(s)
- Márcia Cardoso
- São Carlos School of Engineering, São Paulo University (USP), São Carlos, SP, Brazil; Department of Marine Science, Federal University of São Paulo (UNIFESP), 11030-400, Santos, SP, Brazil
| | | | | | - Gabriela Guanaz
- São Carlos School of Engineering, São Paulo University (USP), São Carlos, SP, Brazil
| | | | - Eliane Teixeira Mársico
- Universidade Federal Fluminense (UFF). Centro de Ciências Médicas, Faculdade de Veterinária, Brazil
| | | | - Felipe Gusmão
- São Carlos School of Engineering, São Paulo University (USP), São Carlos, SP, Brazil; Department of Marine Science, Federal University of São Paulo (UNIFESP), 11030-400, Santos, SP, Brazil.
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González N, Calderón J, Rúbies A, Timoner I, Castell V, Domingo JL, Nadal M. Dietary intake of arsenic, cadmium, mercury and lead by the population of Catalonia, Spain: Analysis of the temporal trend. Food Chem Toxicol 2019; 132:110721. [PMID: 31362088 DOI: 10.1016/j.fct.2019.110721] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/25/2019] [Accepted: 07/26/2019] [Indexed: 12/18/2022]
Abstract
In 2017, a monitoring study was conducted in Catalonia (Spain) to analyse, in widely consumed foodstuffs, the concentrations of arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb), as well as those of inorganic As (InAs) and methylmercury (MeHg). Health risks were estimated for various population groups, classified according to age. A continued reduction of dietary exposure to these elements was observed when comparing the results from the current and previous studies performed during the last 17 years. This reduction would be associated to a decrease of As, Cd, Hg and Pb concentrations in food, as well as by changes in dietary habits. None of the adult groups exceeded the safety threshold established by the EFSA, but toddlers, infants and children exceeded the PTWI for Cd and MeHg. The greatest intake of Cd and MeHg corresponded to infants, being due to the consumption of cuttlefish and hake. The consumption of these species should be reduced to two or three weekly portions, being combined with the intake of other non-predator species. Anyhow, the current results indicate that is necessary to conduct further periodical surveys, paying special attention to the trend in the intake of Cd and MeHg.
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Affiliation(s)
- Neus González
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
| | - Josep Calderón
- Laboratory of the Public Health Agency of Barcelona, Chemistry, Avda. Drassanes 13-15, 08001, Barcelona, Catalonia, Spain
| | - Antoni Rúbies
- Laboratory of the Public Health Agency of Barcelona, Chemistry, Avda. Drassanes 13-15, 08001, Barcelona, Catalonia, Spain
| | - Isabel Timoner
- Catalan Food Safety Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, 08005, Barcelona, Catalonia, Spain
| | - Victòria Castell
- Catalan Food Safety Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, 08005, Barcelona, Catalonia, Spain
| | - José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
| | - Martí Nadal
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain.
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Alves RN, Rambla-Alegre M, Braga AC, Maulvault AL, Barbosa V, Campàs M, Reverté L, Flores C, Caixach J, Kilcoyne J, Costa PR, Diogène J, Marques A. Bioaccessibility of lipophilic and hydrophilic marine biotoxins in seafood: An in vitro digestion approach. Food Chem Toxicol 2019; 129:153-161. [DOI: 10.1016/j.fct.2019.04.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/21/2019] [Accepted: 04/22/2019] [Indexed: 11/29/2022]
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Hurtado-Bermúdez S, Jurado-González JA, Santos JL, Díaz-Amigo CF, Aparicio I, Más JL, Alonso E. Geographical origin of bivalve molluscs in coastal areas using natural radioactivity fingerprinting and multivariate statistical analyses: Andalusian coast as case of study. J Hazard Mater 2019; 367:706-714. [PMID: 30658279 DOI: 10.1016/j.jhazmat.2019.01.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 01/10/2019] [Accepted: 01/11/2019] [Indexed: 06/09/2023]
Abstract
The presence of natural and artificial radionuclides in the marine environment produces the accumulation of radionuclides in bivalve molluscs consumed by humans, and therefore it could result in a radiological hazard. In this study, the activity concentrations of 210Po, 40K, 210Pb and 234Th were determined in different types of bivalve molluscs sampled during the period of May 2014-June 2015, along coastal areas from the Andalusian region (South of Spain), through alpha-particle spectrometry and low-level gamma-ray spectrometry. The activity concentrations of 210Po; 40K; 210Pb and 234Th varied between 40 ± 2 and 515 ± 9 Bq kg-1 dry weight (d.w.); 121 ± 7 and 674 ± 34 Bq kg-1 d.w.; ND (lower than limit of detection) and 73 ± 10 Bq kg-1 d.w.; and ND and 126 ± 27 Bq kg-1 d.w., respectively. The committed effective dose to humans was calculated to range from 41 to 479 μSv year-1. Both activity concentrations and dose levels were comparable to previous studies from other countries. Finally, a multivariate statistical analysis of natural radioactivity content allowed the discrimination between bivalve molluscs from Atlantic and Mediterranean coasts.
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Affiliation(s)
- Santiago Hurtado-Bermúdez
- Servicio de Radioisótopos, Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Av. Reina Mercedes 4B, 41012 Sevilla, Spain
| | - José Antonio Jurado-González
- Laboratorio de Control de Calidad de los Recursos Pesqueros, Agencia de Gestión Agraria y Pesquera de Andalucía, Ctra. Punta Umbría-Cartaya, km 12., 21459, El Rompido, Huelva, Spain
| | - Juan Luis Santos
- Departamento de Química Analítica, Escuela Politécnica Superior, Universidad de Sevilla, C/ Virgen de África 7, 41011 Sevilla, Spain
| | - Carlos Francisco Díaz-Amigo
- Laboratorio de Control de Calidad de los Recursos Pesqueros, Agencia de Gestión Agraria y Pesquera de Andalucía, Ctra. Punta Umbría-Cartaya, km 12., 21459, El Rompido, Huelva, Spain
| | - Irene Aparicio
- Departamento de Química Analítica, Escuela Politécnica Superior, Universidad de Sevilla, C/ Virgen de África 7, 41011 Sevilla, Spain
| | - José Luis Más
- Servicio de Radioisótopos, Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Av. Reina Mercedes 4B, 41012 Sevilla, Spain; Departamento de Física Aplicada I, Universidad de Sevilla, Av. Reina Mercedes, 41012 Sevilla, Spain
| | - Esteban Alonso
- Servicio de Radioisótopos, Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Av. Reina Mercedes 4B, 41012 Sevilla, Spain; Departamento de Química Analítica, Escuela Politécnica Superior, Universidad de Sevilla, C/ Virgen de África 7, 41011 Sevilla, Spain.
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