Impacts of Cooking Technique on Polychlorinated Biphenyl and Polychlorinated Dioxins/Furan Concentrations in Fish and Fish Products with Intake Estimates

Rawn, Dorothea F. K.; Breakell, Kenneth; Verigin, Victor; Tittlemier, Sheryl A.; Gobbo, Liana Del; Diamond, Miriam L.; Vanderlinden, Loren; Sit, Daniel

doi:10.1021/jf304010n

Cited by 19 publications

(11 citation statements)

References 34 publications

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“…Removing the fatty skin and broiling or baking rather than frying fish may decrease exposure. 140,141 MeHg, in contrast, tends to be stored in protein rather than in fat and is distributed throughout the flesh of the fish. Thus, removing the skin or fatty tissue does not reduce mercury exposure.…”

Section: Toxicant Avoidancementioning

confidence: 99%

Fish, Shellfish, and Children’s Health: An Assessment of Benefits, Risks, and Sustainability

Bernstein¹,

Oken

Ferranti

2019

Pediatrics

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American children eat relatively little fish and shellfish in comparison with other sources of animal protein, despite the health benefits that eating fish and shellfish may confer. At the same time, fish and shellfish may be sources of toxicants. This report serves to inform pediatricians about available research that elucidates health risks and benefits associated with fish and shellfish consumption in childhood as well as the sustainability of fish and shellfish harvests.

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Section: Toxicant Avoidancementioning

confidence: 99%

Fish, Shellfish, and Children’s Health: An Assessment of Benefits, Risks, and Sustainability

Bernstein¹,

Oken

Ferranti

2019

Pediatrics

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“…Other studies have found associations between fried seafood (shellfish or fish) intake and adverse health outcomes (e.g., diabetes [52], cancer [53], all-cause and cardiovascular mortality [54,55]), even when overall associations with total seafood intake showed no association [52,54] or non-fried seafood showed beneficial effects [56]. There is some evidence that the preparation of seafood influences the extent to which contaminants are retained in the flesh of the seafood [57][58][59][60][61]. These studies suggest that frying seafood, particularly fatty seafood harvested from contaminated waters, is potentially harmful because it can seal in organochlorines and other chemical pollutants.…”

Section: Discussionmentioning

confidence: 99%

The Association between Seafood Intake and Fecundability: Analysis from Two Prospective Studies

et al. 2020

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Background: Seafood is an important source of omega-3 fatty acids, which have been associated with improved oocyte quality and embryo morphology in some studies. However, seafood is also a source of persistent organic pollutants and heavy metals, which may adversely affect fecundity. Previous studies of seafood intake and fecundity have generated inconsistent results. Methods: In two prospective cohort studies of 7836 female pregnancy planners from Denmark (Snart Foraeldre, n = 2709) and North America (PRESTO, n = 5127), we evaluated the association of dietary intake of total seafood and marine-sourced long-chain omega-3 fatty acids (eicosapentaenoic acid, docosahexaenoic acid, and docosapentaenoic acid) with fecundability. Participants completed a baseline questionnaire on sociodemographics, behavioral factors, anthropometrics, and medical history, and a food frequency questionnaire. Pregnancy status was updated bimonthly for up to 12 months or until reported conception. We estimated fecundability ratios (FRs) and 95% confidence intervals (CIs) using proportional probabilities regression models, adjusted for energy intake and other potential confounders. We restricted analyses to women with ≤6 menstrual cycles of attempt time at enrollment. Results: Intake of total seafood or marine-sourced long-chain omega-3 fatty acids was not appreciably associated with fecundability in either cohort (≥200 vs. <50 g/week total seafood: FR = 0.94, 95% CI: 0.79–1.10 in Snart Foraeldre; FR = 1.00, 95% CI: 0.90–1.13 in PRESTO; marine fatty acids: ≥90th vs. <25th percentile: FR = 1.00, 95% CI: 0.85–1.18 in Snart Foraeldre; FR = 0.97, 95% CI: 0.86–1.09 in PRESTO). In PRESTO, where we collected additional data on seafood preparation, we observed an inverse association between fecundability and fried shellfish (≥10 g/week vs. none: FR = 0.77, 95% CI: 0.61–0.98), but not unfried shellfish (≥20 g/week vs. none: FR = 0.98, 95% CI: 0.89–1.07); in Snart Foraeldre, there was no association with total shellfish intake. Conclusions: We found little association between seafood intake and fecundability overall, but greater intake of fried shellfish was associated with reduced fecundability among North American participants.

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“…Because of the constant lack of a Polish database of concentrations of dioxins and related compounds in food products, the FDA assessment of dioxins in food was mainly used, although whenever possible, Polish data were used, such as in the case of some fish species [10,11,12,13]. Final concentrations were calculated for each individual and expressed in pg TEQ per kilogram of body weight per day.…”

Section: Materials and Methiodmentioning

confidence: 99%

Dioxins: validation of food frequency questionnaire and intake in a group of adolescents

Zając

Skop-Lewandowska

Helbin

et al. 2017

Ann Agric Environ Med.

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Introduction. A lot of has been heard about dioxins and dioxins-like compounds. These molecules are typically connected in public awareness with affairs. The main source of dioxins for humans is food (90% of typical exposition); thus, assessment of dioxins intake and monitoring of levels of dioxins in food remain an important issue. Objective. The aim of the presented work was checking the reproducibility of the authors' semi-quantitative food frequency questionnaire, focusing on products that may contain dioxins and related compounds among adolescents. The uptake of these compounds was also assessed using obtained data. For survey purposes, an album of food products from the questionnaire was constructed. Materials and method. A modified semi-quantitative food frequency questionnaire was constructed and distributed twice in a 2-week time span among 55, 15-year-old, students of secondary schools. Results. The correlation coefficient for both declared frequencies and assessed amounts in the case of the majority of food items was above 0.70. The average assessed intake of dioxins and related compounds was 1.57pgWHO-TEQ/kg body weight per day, and 1.85 pgWHO-TEQ/kg body weight per day, during test and retest, respectively. Conclusions. The modified semi-quantitative food frequency questionnaire is a reproducible tool that can be used for adolescents. Average intake in the analyzed group was lower than the Tolerable Daily Intake, but in contrast to other countries remains one of the highest intakes in a comparable age group. The main sources of dioxins exposition were fish (38%), and meat products

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Impacts of Cooking Technique on Polychlorinated Biphenyl and Polychlorinated Dioxins/Furan Concentrations in Fish and Fish Products with Intake Estimates

Cited by 19 publications

References 34 publications

Fish, Shellfish, and Children’s Health: An Assessment of Benefits, Risks, and Sustainability

Fish, Shellfish, and Children’s Health: An Assessment of Benefits, Risks, and Sustainability

The Association between Seafood Intake and Fecundability: Analysis from Two Prospective Studies

Dioxins: validation of food frequency questionnaire and intake in a group of adolescents

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