Risk-benefit of consuming Lake Erie fish

Neff, Margaret R.; Bhavsar, Satyendra P.; Ni, Felicity J.; Carpenter, David O.; Drouillard, Ken G.; Fisk, Aaron T.; Arts, Michael T.

doi:10.1016/j.envres.2014.05.025

Cited by 56 publications

(22 citation statements)

References 29 publications

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“…Compared with other aquacultured fishes, largemouth bass ( Micropterus salmoides ) has higher economic value and delicious taste. Moreover, largemouth bass meat has about 5% lipid content and more than 50% of polyunsaturated fatty acid (Neff et al., ), so the fish is oxidation‐sensitive during storage and processing. Therefore, the frozen largemouth bass fillets need better thawing methods to maintain their original quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far‐infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water‐holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. Practical Application Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing could better maintain the quality of thawed fish.

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Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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“…A little conservatism in the advisories is good; however, evolving science stresses the promotion of fish consumption by considering the benefits of consuming fish in addition to the risks (Mozaffarian and Rimm 2006; Neff et al 2014; Turyk et al 2012). In addition, possible contamination and lower nutritional quality of other replacement dietary items should be considered.…”

Section: Discussionmentioning

confidence: 99%

Are Fish Consumption Advisories for the Great Lakes Adequately Protective against Chemical Mixtures?

Gandhi

Drouillard

Arhonditsis

et al. 2017

Environ Health Perspect

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Background:The North American Great Lakes are home to > 140 types of fish and are famous for recreational and commercial fishing. However, the presence of toxic substances has resulted in the issuance of fish consumption advisories that are typically based on the most restrictive contaminant.Objectives:We investigated whether these advisories, which typically neglect the existence of a mixture of chemicals and their possible additive adverse effects, are adequately protective of the health of humans consuming fish from the Canadian waters of the Great Lakes.Methods:Using recent fish contaminant monitoring data collected by the government of Ontario, Canada, we simulated advisories using most-restrictive-contaminant (one-chem) and multi-contaminant additive effect (multi-chem) approaches. The advisories from the two simulations were compared to determine if there is any deficiency in the currently issued advisories.Results:Approximately half of the advisories currently issued are potentially not adequately protective. Of the four Great Lakes studied, the highest percentage of advisories affected are in Lake Ontario if an additive effect is considered. Many fish that are popular for consumption, such as walleye, salmon, bass and trout, would have noticeably more stringent advisories.Conclusions:Improvements in the advisories may be needed to ensure that the health of humans consuming fish from the Great Lakes is protected. In this region, total polychlorinated biphenyls (PCBs) and mercury are the major contaminants causing restrictions on consuming fish, whereas dioxins/furans, toxaphene, and mirex/photomirex are of minor concern. Regular monitoring of most organochlorine pesticides and metals in fish can be discontinued.Citation:Gandhi N, Drouillard KG, Arhonditsis GB, Gewurtz SB, Bhavsar SP. 2017. Are fish consumption advisories for the Great Lakes adequately protective against chemical mixtures? Environ Health Perspect 125:586–593; http://dx.doi.org/10.1289/EHP104

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“…Therefore, it is important for the community to have reliable information related to risks and benefits of fish consumption (e.g. Sidhu, 2003;Neff et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…High in micronutrients but low in saturated fatty acids, fishes are known to be beneficial to health (Hoekstra et al, 2013;Afonso et al, 2013;Neff et al, 2014). However, contaminated fishes bring health risks to humans (Harris et al, 2009;Gao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Contribution of Fish Consumption to Cadmium and Lead Intakes in Coastal Communities of West Kalimantan, Indonesia

Arifin

Falahudin

2017

Mar. Res. Indonesia

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Consumption of both marine and freshwater fishes is considered as a healthy way to obtain diet, but the ingestion of contaminated fishes remains a concern. Our study is conducted to asses cadmium (Cd) and lead (Pb) contents in various fishes consumed by coastal communities in six districts of West Kalimantan (Indonesia) and their health risks to the communities. Specifically, the objectives of this study are to determine the average weekly intakes (AWIs) of cadmium and lead based on dietary intake of fishes, then estimate health risk associated with fish consumption using the risk quotients (RQs) method. We also use food frequency questionnaires (FFQ) filled by 696 respondents to assess fish consumption habit of the communities in West Kalimantan who consumed up to 30 fish species in 2012 and 2013. Our results show that their average weekly fish consumption is 135.7 ± 66.3 g/week, which contributes to AWI values of 0.38 ± 0.55 µg/kg body weight (bw) per week for Cd and 0.87 ± 0.65 µg/kg bw per week for Pb. The RQ values indicate a low risk of Pb coming from fish consumption, but the RQ value for Cd is high for the children age group. In conclusion, fish consumption in the six districts of coastal communities in West Kalimantan generally does not pose any health risk from Pb. Conversely, Cd intake from fish consumption has a potential risk for children. As such, regular monitoring and additional studies are needed on potential contribution of Cd intake from other food sources.

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Risk-benefit of consuming Lake Erie fish

Cited by 56 publications

References 29 publications

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Are Fish Consumption Advisories for the Great Lakes Adequately Protective against Chemical Mixtures?

Contribution of Fish Consumption to Cadmium and Lead Intakes in Coastal Communities of West Kalimantan, Indonesia

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