FishChoice 2.0: Information on health benefits / risks and sustainability for seafood consumers

Marquès, Montse; Torres, Carmen M.; García-Fernández, Fernando; Mantur-Vierendeel, Angelika; Roe, Mark; Wilson, Annette M.; Reuver, Marieke; Nadal, Martí; Domingo, José L.

doi:10.1016/j.fct.2021.112387

Cited by 8 publications

(5 citation statements)

References 36 publications

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“…Two RBAs included antimicrobials ( 11 , 12 ), one investigated microcystins ( 13 ), and one included PFAS as a risk agent ( 14 ). An additional study by Marquès et al ( 15 ) included PFAS as a risk agent and was identified in the search but was not considered for our analysis as it was an update to an RBA conducted prior to 2019. Other benefit agents included Se, essential or beneficial elements, or minerals (including vitamin D and amino acids).…”

Section: Resultsmentioning

confidence: 99%

Approaches to risk–benefit assessment of seafood consumption: lessons learned from an evidence scan

Santillana Farakos,

Heilman,

Abt

et al. 2024

Front. Nutr.

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Qualitative and quantitative risk–benefit assessments (RBA) can be used to support public health decisions in food safety. We conducted an evidence scan to understand the state of the science regarding RBA in seafood to help inform seafood dietary advice in the United States. We collected published RBA studies assessing seafood consumption, designed inclusion and exclusion criteria to screen these studies, and conducted systematic data extraction for the relevant studies published since 2019. Our findings indicate the selection of health risks and benefits does not generally follow a systematic approach. Uncertainty and variability in RBAs is often not addressed, and quantitative RBAs making use of a single health metric generally have not been leveraged to directly support published regulatory decisions or dietary guidance. To elevate the role of RBA in supporting regulatory decision-making, risk assessors and risk managers must work together to set expectations and goals. We identified the need for a prioritization phase (e.g., multicriteria decision analysis model) to determine the risks and benefits of greatest public health impact to inform the RBA design. This prioritization would consider not only the degree of public health impact of each risk and benefit, but also the potential for risks and benefits to converge on common health outcomes and their importance to subpopulations. Including a prioritization could improve the utility of the RBAs to better inform risk management decisions and advance public health. Our work serves to guide the United States Food and Drug Administration’s approaches to RBA in foods.

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Section: Resultsmentioning

confidence: 99%

Approaches to risk–benefit assessment of seafood consumption: lessons learned from an evidence scan

Santillana Farakos,

Heilman,

Abt

et al. 2024

Front. Nutr.

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“…Another example of the utilization of data from FoodExplorer was given by Fish-Choice 2.0 (www.fishchoice.eu, accessed on 26 October 2022) [64]. FishChoice 2.0 is a tool, relaunched by Marquès et al [64] as a tool for consumers and nutrition professionals, which delivers information about health benefits/risks as well as some sustainability information for fish and seafood on an individual basis, based on calculation of nutrients and contaminant intakes [64]; FoodEXplorer was used to collect nutrient data for fish and seafood species typically consumed in Europe for inclusion in FishChoice 2.0 [64].…”

Section: Foodexplorermentioning

confidence: 99%

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Durazzo¹,

Astley

Kapsokefalou

et al. 2022

Nutrients

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Food, nutrition, and health are linked, and detailed knowledge of nutrient compositions and bioactive characteristics is needed to understand these relationships. Additionally, increasingly these data are required by database systems and applications. This communication aims to describe the contribution to databases and nutrition fields as well as the activities of EuroFIR AISBL; this member-based, non-profit association was founded to ensure sustained advocacy for food information in Europe and facilitate improved data quality, storage, and access as well as encouraging wider exploitation of food composition data for both research and commercial purposes. In addition to the description of its role and main objectives, a snapshot of EuroFIR AISBL’s activities over the years is also given using a quantitative research literature analysis approach. The focus of this communication is to provide descriptions and updates of EuroFIR’s online tools, i.e., FoodEXplorer, eBASIS, and PlantLIBRA, by highlighting the main uses and applications. Integrating food-related infrastructures and databases, following standardized and harmonized approaches, and considering interoperability and metrological principles are significant challenges. Ongoing activities and future plans of EuroFIR AISBL are highlighted, including, for instance, work within the Food Nutrition Security Cloud (FNS-Cloud) to make food, nutrition, and (food) security data more findable, accessible, interoperable, and ultimately reusable.

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“…Apart from supplying several nutrients, such as omega-3 fatty acids, proteins, amino acids, and vitamins, they are also sources of essential elements, which play numerous biologically relevant roles in the human organism. , Consequently, the World Health Organization (WHO) recommends regular consumption of river- and seafood (1–2 servings per week) as part of healthy eating habits . However, some species, including shrimp, may be a potential source of inorganic contaminants such as arsenic, whose acute or chronic exposure is linked to several adverse side effects in humans . Thus, providing information about the amount of essential and toxic elements is an important parameter to support the analysis of nutritional quality and health risks ascribed to seafood consumption.…”

Section: Introductionmentioning

confidence: 99%

“…3 However, some species, including shrimp, may be a potential source of inorganic contaminants such as arsenic, whose acute or chronic exposure is linked to several adverse side effects in humans. 3 Thus, providing information about the amount of essential and toxic elements is an important parameter to support the analysis of nutritional quality and health risks ascribed to seafood consumption.…”

Section: Introductionmentioning

confidence: 99%

“…Fish and crustaceans are known for their high nutritional value and beneficial effects on human health . Apart from supplying several nutrients, such as omega-3 fatty acids, proteins, amino acids, and vitamins, they are also sources of essential elements, which play numerous biologically relevant roles in the human organism. , Consequently, the World Health Organization (WHO) recommends regular consumption of river- and seafood (1–2 servings per week) as part of healthy eating habits . However, some species, including shrimp, may be a potential source of inorganic contaminants such as arsenic, whose acute or chronic exposure is linked to several adverse side effects in humans .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Analytical Strategies and Method Validation to Access the Bioavailability of Essential Elements and Arsenic from Raw and Cooked Fish and Shrimp

Santos

Niciura

Nogueira

2023

ACS Food Sci. Technol.

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The bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods.

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FishChoice 2.0: Information on health benefits / risks and sustainability for seafood consumers

Cited by 8 publications

References 36 publications

Approaches to risk–benefit assessment of seafood consumption: lessons learned from an evidence scan

Approaches to risk–benefit assessment of seafood consumption: lessons learned from an evidence scan

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Analytical Strategies and Method Validation to Access the Bioavailability of Essential Elements and Arsenic from Raw and Cooked Fish and Shrimp

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