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

Abstract

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

Risk of Mercury Ingestion from Canned Fish in Poland

“…Also, the estimated intakes of methylmercury differ with the organizations, which set the limits for public, e.g., the value provided by (U.S.) National Research Council (NRC) is about two times lower than the limit given by the JECFA (0.7 µg/kg body weight per week). PTWI value respected in Poland is in agreement with the dose recommended by the JECFA [14][15][16][17]. Obviously, this dose can be exceeded even a few times for populations consuming considerable amounts of mercury and thus will differ significantly both across various age groups and nationalities.…”

“…As it was already discussed in the introduction part of this study, the so-called Tolerable Weekly Intake (TWI) by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) [ 14 , 15 , 16 , 17 ] was introduced that the amount of mercury delivered from the fish and seafood products can be independently verified and compared with adopted dose intake and further recommendations. The limit for inorganic mercury of 4.0 μg/kg b.w./week expressed as mercury was established, while for methylmercury the advisable level was set at 1.6 μg/kg b.w./week.…”

“…The limit for inorganic mercury of 4.0 μg/kg b.w./week expressed as mercury was established, while for methylmercury the advisable level was set at 1.6 μg/kg b.w./week. These values are the doses widely accepted in Poland [ 14 ]. Based on the literature data, about 90% of the Hg existing in predatory marine fish is in the form of methylmercury [ 25 , 50 ].…”

“…Obviously, the exposure to mercury will be a result of: (1) The amount of ingested fish per unit time (day or week); (2) the Hg concentration in the fish; and (3) the body weight of the fish consumers [ 25 , 58 ]. As recommended by Kuras et al [ 14 ], the person weighing 70 kg (b.w.) was included in the calculations.…”

“…The increasing awareness of the potential negative effect of mercury compounds on people’s health from food consumption led to the introduction of the so-called Tolerable Weekly Intake (TWI) by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) [ 14 , 15 , 16 , 17 ]. The limit for an inorganic mercury of 4.0 μg/kg b.w./week expressed as mercury was established, while for methylmercury the advisable level was set at 1.6 μg/kg b.w./week.…”