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

Marmelo, Isa; Barbosa, Vera; Maulvault, Ana Luísa; Duarte, Maria Paula; Marques, António

doi:10.1016/j.fct.2019.110978

Cited by 12 publications

(14 citation statements)

References 68 publications

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“…Exposure to Cd occurs through tobacco smoking [ 3 , 4 ], contaminated water or food [ 5 , 6 ], polluted air from fossil fuel combustion [ 7 ], or occupational contamination. One of the largest origins of Cd exposure to the human body is via the food chain [ 8 ], such as in crops, rice, seafood [ 9 , 10 ], and vegetables [ 11 ]. Moreover, there is no efficient excretory mechanism for Cd in the body, and it accumulates throughout life, with a clearance half-life of twenty-five years [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The preferential accumulation of cadmium ions among various tissues in mice

et al. 2022

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Section: Introductionmentioning

confidence: 99%

The preferential accumulation of cadmium ions among various tissues in mice

et al. 2022

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“…When the results of the calculations are below the guidelines, harmful effects are more likely to be nonexistent or slight, while values above the guideline indicate high risks for deleterious effects. The frequency and amount of contaminated food are paramount in determining the likely result [3,7,51,98,138] Food and Agriculture Organization (FAO), Word Health Organization (WHO), Joint Expert Committee on Food Additives (JECFA), Food and Drug Administration (FDA), United States Environmental Protection Agency (US EPA), Tolerable Daily Intake (TDI), Provisional Maximum Tolerable Daily Intake (PMTDI), Provisional tolerable weekly intake (PTWI) Different countries have established acceptable limits for some toxic metals in crustacean meat. Although values above or below these limits does not indicate consumer health safety, these limits support food contamination monitoring and decision-making.…”

Section: Risk Assessment Of Heavy Metals/potentially Toxic Elements Through Crustacean Consumptionmentioning

confidence: 99%

A Systematic Review on Metal Dynamics and Marine Toxicity Risk Assessment Using Crustaceans as Bioindicators

Rodrigues

Ferrari

Kato

et al. 2021

Biol Trace Elem Res

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Metals, many of which are potentially toxic, are present in the aquatic environment originated from both natural and anthropogenic sources. In these ecosystems, these elements are mostly deposited in the sediment, followed by water dissolution, potentially contaminating resident biota. Among several aquatic animals, crustaceans are considered excellent bioindicators, as they live in close contact with contaminated sediment. The accumulation of metal, whether they are classified as essential, when in excessive quantities or nonessential, not only cause damage to the health of these animals, but also to the man who consumes seafood. Among the main toxic elements to animal and human health are aluminum, arsenic, cadmium, chromium, copper, lead, mercury, nickel and silver. In this context, this systematic review aimed to investigate the dynamics of these metals in water, the main bioaccumulative tissues in crustaceans, the effects of these contaminants on animal and human health, and the regulatory limits for these metals worldwide. A total of 91 articles were selected for this review, and an additional 68 articles not found in the three assessed databases were considered essential and included, totaling 159 articles published between 2010 and 2020. Our results indicate that both chemical speciation and abiotic factors such as pH, oxygen and salinity in aquatic environments affect element bioavailability, dynamics, and toxicity. Among crustaceans, crabs are considered the main bioindicator biological system, with the hepatopancreas appearing as the main bioaccumulator organ. Studies indicate that exposure to these elements may result in nervous, respiratory, and reproductive system effects in both animals and humans. Finally, many studies indicate that the concentrations of these elements in crustaceans intended for human consumption exceed limits established by international organizations, both with regard to seafood metal contents and well as daily, weekly, or monthly intake limits set for humans, indicating consumer health risks.

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“…It is assumed that although during culinary procedures, various constituents, such as water and fat, can be released from the seafood matrix as a result of changes in their texture and matrix (e.g., protein denaturation, Afonso et al [29]), Hg remains strongly bonded to proteins, thus, translating into higher Hg concentrations in fish muscle (Burger et al [28], Marmelo [29]). As it was indicated in some reports, mercury, even if it is released into the aquatic environment in an inorganic form, can be transformed into organic methylmercury via the methylation process performed by some microorganisms.…”

Section: Total Mercury Content In All Studied Samplesmentioning

confidence: 99%

“…In the work of Storelli et al [10], the value of 91% was given (which accounted for an average amount of methylmercury), similar to the data obtained by Burger et al [8] in canned tuna with 89% (average) achieved. Marmeloa et al [29] determined the total mercury content in complete meals of tuna against in sewed tuna alone as well as the bioaccessible Hg in the same meals. They applied in vitro digestion model described previously by Alves et al [56].…”

Section: Methylmercury Contribution Into the Total Mercury Content Inmentioning

confidence: 99%

Risk of Mercury Ingestion from Canned Fish in Poland

et al. 2020

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In this study, total mercury content was determined in 84 canned fish corresponding to commonly consumed brands (over 14 different producers), which were purchased from local markets in Poland in the years 2019–2020. For comparison purposes, samples of both the matrix in which the fish were kept along with the seafood samples were measured. The analyses were carried out using the cold vapor AAS technique. Statistical analyses were employed to identify significant differences in mercury content in relation to the selected criteria such as fish species, type of fish (predatory, non-predatory) and the producer brand. The obtained results were compared against domestic and international standards as well as with the literature data in order to evaluate the safety of the canned fish consumption. The study revealed that none of canned fish exceeded the acceptable levels set by the FAO/WHO. The highest amount of Hg was recorded for canned tuna (maximum 351.30 µg/kg, mean 74.38 µg/kg). Further, the estimated tolerable dose of weekly mercury intake suggests that the consumption of over 1.8 cans of fish with the highest mean mercury content should not pose a risk to consumers in Poland according to international standards. Among the ten highest mean results for mercury, five of them belonged to canned tuna (Bonito species) kept in different matrices. These consisted of seven domestic and three imported brands of fish products, which is a worrying message for a local community. Mercury content in predatory fish differed significantly from the results gathered for non-predatory fish and the total amount of mercury in studied canned fish corresponded to their status in the aquatic food chain. Moreover, significant differences were stated between various fish species and fishing areas. Fish caught in the Atlantic Ocean (cod and herring) presented higher mercury content than the ones from closed seas.

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

Cited by 12 publications

References 68 publications

The preferential accumulation of cadmium ions among various tissues in mice

The preferential accumulation of cadmium ions among various tissues in mice

A Systematic Review on Metal Dynamics and Marine Toxicity Risk Assessment Using Crustaceans as Bioindicators

Risk of Mercury Ingestion from Canned Fish in Poland

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