Estrategias dietéticas para disminuir la biodisponibilidad de mercurio desde alimentos

Abstract

Mercury (Hg) is a toxic metal widely distributed in the environment. The main route of exposure for humans is the diet, where it is presented in inorganic form [Hg(II)] or as methylmercury (CH3Hg). Seafood products, especially large marine predators, and mushrooms are the foods with the highest concentrations of this metal. The need to reduce Hg exposure of the population, especially those living in contaminated areas or those in which seafood products are an important basis of their diets, is a priority. However, it is not an easy task to avoid food contamination or to eliminate the contaminant prior to its consumption. It is therefore necessary to search for alternative ways to reduce exposure to Hg without eliminating from the diet these food products with a high nutritional value. One of these possible ways of action is to reduce selectively the arrival of Hg into the bloodstream after oral intake, without compromising the arrival of other essential elements and using for that purpose compounds whose food safety have been proven. This has been the main objective of this PhD thesis. An initial characterization of the bioaccessible fraction of foods with high Hg contents was carried out to determine the risk associated with their intake. The data show that the amount of Hg that is released during the digestion of the food is lower than the initial content of Hg in the sample and that it is especially affected by the gastric pH and, in the case of seafood products, also by the pepsin and pancreatic lipase concentrations. The evaluation of the molar ratio selenium (Se)/Hg shows that in the bioaccessible fractions, there is usually a molar excess of Se, which according to some studies indicates a lower risk associated to the exposure. Thus, although a significant proportion of these matrices exceed the maximum level for Hg and their intake would exceed the recommended weekly intake, the associated risk may not be so high if, as it has observed in vitro, the arrival of Hg in the