Human Biomonitoring to Optimize Fish Consumption Advice: Reducing Uncertainty When Evaluating Benefits and Risks

Arnold, Scott M.; Lynn, Tracey V.; Verbrugge, Lori A.; Middaugh, John P.

doi:10.2105/ajph.2004.042879

Cited by 36 publications

(22 citation statements)

References 20 publications

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“…In a study of Swedish women of child-bearing age, 127 women reported consuming, on average, four fish meals/week and had a median hair mercury level of 0.70 mg/kg (Bjornberg et al 2005). A study of 150 pregnant women from varied locations in Alaska found somewhat lower levels: The median hair mercury was 0.47 mg/kg and the mean was 0.72 mg/kg (Arnold et al 2005). Two studies—one from Massachusetts, the other from southwest Québec—reported mercury levels more similar to those in our findings.…”

Section: Discussionmentioning

confidence: 99%

Maternal Fish Consumption, Mercury Levels, and Risk of Preterm Delivery

Xue

Holzman²,

Rahbar³

et al. 2007

Environ Health Perspect

141

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BackgroundPregnant women receive mixed messages about fish consumption in pregnancy because unsaturated fatty acids and protein in fish are thought to be beneficial, but contaminants such as methylmercury may pose a hazard.MethodsIn the Pregnancy Outcomes and Community Health (POUCH) study, women were enrolled in the 15th to 27th week of pregnancy from 52 prenatal clinics in five Michigan communities. At enrollment, information was gathered on amount and category of fish consumed during the current pregnancy, and a hair sample was obtained. A segment of hair closest to the scalp, approximating exposure during pregnancy, was assessed for total mercury levels (70–90% methylmercury) in 1,024 POUCH cohort women.ResultsMercury levels ranged from 0.01 to 2.50 μg/g (mean = 0.29 μg/g; median = 0.23 μg/g). Total fish consumption and consumption of canned fish, bought fish, and sport-caught fish were positively associated with mercury levels in hair. The greatest fish source for mercury exposure appeared to be canned fish. Compared with women delivering at term, women who delivered before 35 weeks’ gestation were more likely to have hair mercury levels at or above the 90th percentile (≥ 0.55 μg/g), even after adjusting for maternal characteristics and fish consumption (adjusted odds ratio = 3.0; 95% confidence interval, 1.3–6.7).ConclusionThis is the first large, community-based study to examine risk of very preterm birth in relation to mercury levels among women with low to moderate exposure. Additional studies are needed to see whether these findings will be replicated in other settings.

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Section: Discussionmentioning

confidence: 99%

Maternal Fish Consumption, Mercury Levels, and Risk of Preterm Delivery

Xue

Holzman²,

Rahbar³

et al. 2007

Environ Health Perspect

141

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“…It is widely believed that there exists a strong relationship between eating and mood, and that diet and particular dietary constituents can have important influences on behaviour, including alertness and mental performance [1][2][3]. Wurtman RJ and Wurtman JJ [1] developed the hypothesis that carbohydrates can relieve depression because that carbohydrate intake enhanced serotonin synthesis.…”

Section: Introductionmentioning

confidence: 99%

“…However, Peter J. Rogers' [5] studies that have shown substantially increasing EPA and DHA intake for 3 months was found not to have beneficial or harmful effects on mood in mild to moderate depression. With respect to energy expenditure, it is known that protein has the highest and most prolonged thermic effect of the separate macronutrients (20 -30%), followed by carbohydrate (5 -15%) and fat (0 -3%) [3]. Protein has been observed to increase satiety to a greater extent than carbohydrate and fat and therefore can reduce energy intake [6,7].…”

Section: Introductionmentioning

confidence: 99%

Influences of protein to energy ratios in breakfast on mood, alertness and attention in the healthy undergraduate students

Zeng¹,

Li²,

Xiong³

et al. 2011

Health

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Background: The high protein (HP) breakfast reduced gastric emptying and the most satiating macronutrient appears to be dietary protein.Few studies have investigated the effects of protein to energy ratio in breakfast on mood, alertness and attention. Objective: This study was designed to investigate whether the HP breakfast is more beneficial to mood, alertness and attention of the healthy undergraduate student than adequate-protein (AP) breakfast through the rising body temperature and remaining stable blood glucose or through other physiologic processes. Methods: Thirteen healthy male undergraduate students (18 -23 y) were studied in a double-blind, randomized crossover design. Blood samples, body temperature, satiety, mood and Continuous Performance Test (CPT) were assessed after the consumption of two isocaloric breakfasts that differed in their protein and carbohydrate content: an HP breakfast (50%, 30%, and 20% of energy from protein, carbohydrate, and fat, respectively) or an AP breakfast (10%, 70%, and 20% of energy from protein, carbohydrate, and fat, respectively). Results: Consumption of an HP breakfast resulted in more steady glucose and insulin than AP breakfast consumption (p < 0.05). Satiety scores and body temperature were higher after HP breakfast consumption (p < 0.05). And most important, the positive mood and CPT scores were higher after HP breakfast than after AP breakfast intake (p < 0.05). Conclusion: HP breakfast can effectively stabilize postprandial serum glucose concentration and elevate postprandial temperature of healthy male undergraduate students. Our present findings demonstrate the relationship between HP breakfast and mood, alertness and attention. This study indicated that HP breakfast may enhance human performance probably by increasing the thermic effect of a food and elevating body temperature.

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“…This panel called by the Harvard Center for Risk Analysis suggested that substituting low MeHg concentration fish with high level concentration fish yielded substantial prenatal cognitive developmental benefits and few negative impacts for women of childbearing age. Arnold et al (2005) pointed out the risk of overly restrictive fish consumption advice. What one does not see from the aforementioned studies is the actual fish consumption trend in the recent decade for the general public as a whole and pattern of fish consumption by high-risk population cohorts.…”

Section: Literature Reviewmentioning

confidence: 99%

Marine fish food in the United States and methylmercury risk

Chen

Williams

2009

International Journal of Environmental Health Research

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This paper takes a market-oriented approach to study potential exposure of methylmercury (MeHg) risk to human health from US domestic commercial ocean fish landings (consumption). Information is assembled on MeHg concentration levels of marine species. Landings were examined for 1995-2005. Confined to this seafood source, trends of landings indicating high concentration species (above 0.7 ppm, tilefish, shark, king mackerel and swordfish) were significantly decreased. People bought stable amount of medium MeHg level species (0.3-0.7 ppm, grouper, Spanish mackerel) but less amount of low concentration level species (below 0.3 ppm, catfish, tuna and southern flounder). Based on estimated prices of species and quantities taken it is found that consumers, one crucial link of the entire MeHg risk assessment process, had exhibited awareness of potential MeHg risk in fish and demonstrated in household fish consumption. Information assembled in this paper is insufficient to draw further inference on specific population cohorts more susceptible to potential exposure of MeHg risk. This inquiry may be extended to imported fish in the US for comparison.

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Human Biomonitoring to Optimize Fish Consumption Advice: Reducing Uncertainty When Evaluating Benefits and Risks

Cited by 36 publications

References 20 publications

Maternal Fish Consumption, Mercury Levels, and Risk of Preterm Delivery

Maternal Fish Consumption, Mercury Levels, and Risk of Preterm Delivery

Influences of protein to energy ratios in breakfast on mood, alertness and attention in the healthy undergraduate students

Marine fish food in the United States and methylmercury risk

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