1
|
Liu JB, Zhou YJ, Du FZ, Man YB, Wong MH, Cheng Z. Human health risk assessment based on a total diet study of daily mercury intake in Chengdu, China. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2024; 46:138. [PMID: 38483661 DOI: 10.1007/s10653-024-01910-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 02/10/2024] [Indexed: 03/19/2024]
Abstract
To assess the total daily mercury intake and main exposure sources of residents, six food groups, including marine fish, freshwater fish, poultry, livestock, vegetables, and cereals, were collected from five districts of Chengdu, China. The median concentrations of total mercury (THg) and methylmercury (MeHg) were 12.8 and 6.94 μg kg-1 ww, respectively. Cereals (32.2%), vegetables (30.5%), and livestock (16.2%) contributed to a much larger extent to the total consumption for the participants in Chengdu. All food categories that contributed the most of THg (2.16 μg day-1) and MeHg 1.44 (μg day-1) to the daily intake in Chengdu were cereals and marine fish, respectively. The total Hazard Ratios values below 1 in this study indicate that there is no health risk associated with Hg ingestion from the consumption of these foods for the residents in Chengdu.
Collapse
Affiliation(s)
- Jun Bo Liu
- College of Environment, Sichuan Agricultural University, Chengdu, 611130, People's Republic of China
| | - Ya Jun Zhou
- College of Environment, Sichuan Agricultural University, Chengdu, 611130, People's Republic of China
| | - Fang Zhou Du
- College of Environment, Sichuan Agricultural University, Chengdu, 611130, People's Republic of China
| | - Yu Bon Man
- Consortium on Health, Environment, Education, and Research (CHEER), and Department of Science and Environmental Studies, The Education University of Hong Kong, Tai Po, Hong Kong, People's Republic of China
| | - Ming Hung Wong
- Consortium on Health, Environment, Education, and Research (CHEER), and Department of Science and Environmental Studies, The Education University of Hong Kong, Tai Po, Hong Kong, People's Republic of China
| | - Zhang Cheng
- College of Environment, Sichuan Agricultural University, Chengdu, 611130, People's Republic of China.
| |
Collapse
|
2
|
Ribeiro M, Douis L, da Silva JAL, Castanheira I, Leufroy A, Jitaru P. The Impact of Various Types of Cooking on the Fate of Hg and Se in Predatory Fish Species. Foods 2024; 13:374. [PMID: 38338510 PMCID: PMC10855049 DOI: 10.3390/foods13030374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/17/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
This study addresses the effect of various cooking approaches on total Hg (HgT) and total Se (SeT) contents in three predatory fish species. For this purpose, samples of swordfish, dogfish, and tuna from regular French (fish) markets were cooked by boiling, steaming, grilling, and frying, respectively. The levels of HgT and SeT in raw and cooked samples were determined by inductively coupled plasma-mass spectrometry. The data showed a significant increase in HgT and SeT levels between raw and cooked samples (33% of the samples for SeT and 67% for HgT) due to the water loss during the cooking. High intra-species variation related to HgT and SeT levels was found. Considering the level of exposure to HgT through fish consumption and taking also into account the possible protective effect of Se (expressed here via the Se/Hg molar ratio), the safest cooking approach corresponds to grilled swordfish, fried tuna, and steamed dogfish, which show Se/Hg molar ratios of (1.0 ± 0.5), (4.3 ± 4.2), and (1.0 ± 0.6), respectively.
Collapse
Affiliation(s)
- Mariana Ribeiro
- Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France; (M.R.); (L.D.); (A.L.)
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, INSA IP, Av. Padre Cruz, 1649-016 Lisbon, Portugal;
- Centre for Structural Chemistry, Institute of Molecular Sciences, Chemical Engineering Department, Higher Technical Institute, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal;
| | - Laurène Douis
- Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France; (M.R.); (L.D.); (A.L.)
| | - José Armando Luísa da Silva
- Centre for Structural Chemistry, Institute of Molecular Sciences, Chemical Engineering Department, Higher Technical Institute, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal;
| | - Isabel Castanheira
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, INSA IP, Av. Padre Cruz, 1649-016 Lisbon, Portugal;
| | - Axelle Leufroy
- Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France; (M.R.); (L.D.); (A.L.)
| | - Petru Jitaru
- Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France; (M.R.); (L.D.); (A.L.)
| |
Collapse
|
3
|
Milea ȘA, Lazăr NN, Simionov IA, Petrea ȘM, Călmuc M, Călmuc V, Georgescu PL, Iticescu C. Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad ( Alosa immaculata). Curr Res Food Sci 2023; 7:100599. [PMID: 37790855 PMCID: PMC10542595 DOI: 10.1016/j.crfs.2023.100599] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/28/2023] [Accepted: 09/18/2023] [Indexed: 10/05/2023] Open
Abstract
Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.
Collapse
Affiliation(s)
- Ștefania-Adelina Milea
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Nina-Nicoleta Lazăr
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Ira-Adeline Simionov
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Ștefan-Mihai Petrea
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Mădălina Călmuc
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Valentina Călmuc
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Puiu-Lucian Georgescu
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Department of Chemistry, Physics and Environment, Faculty of Science and Environment, “Dunarea de Jos” University of Galati, Romania, REXDAN Research Infrastructure, Romania
| | - Cătălina Iticescu
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Department of Chemistry, Physics and Environment, Faculty of Science and Environment, “Dunarea de Jos” University of Galati, Romania, REXDAN Research Infrastructure, Romania
| |
Collapse
|
4
|
Amyot M, Husser E, St-Fort K, Ponton DE. Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 262:115184. [PMID: 37379667 DOI: 10.1016/j.ecoenv.2023.115184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/09/2023] [Accepted: 06/22/2023] [Indexed: 06/30/2023]
Abstract
Fish and marine mammals constitute a significant part of the country food diet of many Indigenous communities in Canada. These animals sometimes accumulate essential elements as well as elevated levels of toxic metals. We experimentally assessed how changes in cooking temperature (23-99 °C by boiling) modified elemental concentrations in whitefish muscle and grey seal liver (two organs commonly consumed in some northern communities). Wet and dry elemental concentrations changed linearly as a function of temperature, and two patterns were observed: methylmercury, selenium, and rare earth elements tended to remain associated with the food during cooking, whereas alkali, alkaline-earth metals, and arsenic were significantly transferred to cooking juices. Mass balances indicated that speciation of mercury was stable during cooking. Because elements generally behaved similarly as those of their periodic table group or their ecotoxicological classes (A, B, intermediate), we propose that elemental behavior during cooking is partly a function of chemical affinity, and this relationship can be used to predict the behavior of data-poor elements of emerging concern, such as technology-critical elements. Furthermore, the marked increases and decreases in elemental concentrations during cooking (e.g., -14% As and +39% Se in whitefish; -22% Cd and +55% Hg in seal liver, on a wet weight basis) should be considered when assessing risk because current exposure models usually only consider elemental concentrations in raw food.
Collapse
Affiliation(s)
- Marc Amyot
- Université de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, Canada.
| | - Emma Husser
- Université de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, Canada
| | - Kathy St-Fort
- Université de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, Canada
| | - Dominic E Ponton
- Université de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, Canada
| |
Collapse
|
5
|
Rodrigues ET, Coelho JP, Pereira E, Pardal MA. Are mercury levels in fishery products appropriate to ensure low risk to high fish-consumption populations? MARINE POLLUTION BULLETIN 2023; 186:114464. [PMID: 36502771 DOI: 10.1016/j.marpolbul.2022.114464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 06/17/2023]
Abstract
The main goal of the present study is to determine the sources of methylmercury (MeHg) for high fish-consumption populations with the Portuguese population as showcase, as Portugal is the EU country with the highest fish consumption per capita (2019: 59.91 kg year-1). Since limited information is available on the effective levels of mercury after culinary treatments, cooked and raw codfish (Gadus morhua), hake (Merluccius merluccius), octopus (Octopus vulgaris), horse mackerel (Trachurus trachurus) and sardine (Sardina pilchardus) were considered. The mercury concentration ranking Hake > Horse mackerel > Codfish > Octopus > Sardine was observed in all situations (cooked and raw samples) for both MeHg and total mercury (T-Hg). The gathered results reinforce the general assumption that the loss of moisture during cooking increases MeHg and T-Hg concentrations in fish, but the idea that MeHg in fish muscle tissue represents the bulk of T-Hg cannot be generalised, as our study determined a MeHg/T-Hg ratio of 0.43 for grilled sardines.
Collapse
Affiliation(s)
- Elsa T Rodrigues
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal.
| | - João P Coelho
- Department of Biology and CESAM and ECOMARE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal.
| | - Eduarda Pereira
- Department of Chemistry and CESAM/REQUIMTE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal.
| | - Miguel A Pardal
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal.
| |
Collapse
|
6
|
Fielding R, Schiavone K, Dutton J. Salting Reduces Mercury Concentrations in Odontocete Muscle Tissue. CARIBB J SCI 2022. [DOI: 10.18475/cjos.v52i1.a1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Russell Fielding
- HTC Honors College, Coastal Carolina University, Conway, South Carolina, U.S.A
| | - Kelsie Schiavone
- Department of Biology, University of the South, Sewanee, Tennessee, U.S.A
| | - Jessica Dutton
- Department of Biology, Texas State University, Aquatic Station, San Marcos, Texas, U.S.A
| |
Collapse
|
7
|
Costa F, Coelho JP, Baptista J, Martinho F, Pereira E, Pardal MA. Lifelong mercury bioaccumulation in Atlantic horse mackerel (Trachurus trachurus) and the potential risks to human consumption. MARINE POLLUTION BULLETIN 2021; 173:113015. [PMID: 34628345 DOI: 10.1016/j.marpolbul.2021.113015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 06/13/2023]
Abstract
Atlantic horse mackerel is one of the most commercially important species in Europe. It can reach a longevity of 30 years, with potential implications in lifespan mercury contamination. This study conducted along the Portuguese coast aimed at evaluating the total Hg content and tissue distribution, to determine the annual mercury bioaccumulation patterns and the associated risk for consumption. The T-Hg accumulation patterns observed followed the order: muscle (0.34) > liver (0.28) > heart (0.19) > gills (0.11) > brain (0.041 mg kg-1). Significant differences between tissues reflect the role of the different tissues in storage and redistribution. Significant relationships observed between age and T-Hg for all tissues highlight the continuous nature of the bioaccumulation process. European food safety guidelines signalled significant risk of consumption in about 30% of the samples. Still, there was an overall low risk from the consumption of this species, which can be further minimized through consumer options to avoid health issues.
Collapse
Affiliation(s)
- Filipe Costa
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal.
| | - João P Coelho
- Department of Biology, CESAM, ECOMARE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Joana Baptista
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Filipe Martinho
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Eduarda Pereira
- Department of Chemistry, REQUIMTE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Miguel A Pardal
- Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| |
Collapse
|
8
|
Jinadasa BKKK, Jayasinghe GDTM, Pohl P, Fowler SW. Mitigating the impact of mercury contaminants in fish and other seafood-A review. MARINE POLLUTION BULLETIN 2021; 171:112710. [PMID: 34252733 DOI: 10.1016/j.marpolbul.2021.112710] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/23/2021] [Accepted: 07/05/2021] [Indexed: 06/13/2023]
Abstract
Mercury (Hg) is a well-known toxicant which enters the marine environment by both natural and anthropogenic sources. Consumption of fish and other seafood that contain methylmercury (MeHg) is a leading source of Hg exposure in humans. Considerable efforts have been made to mitigate the Hg presence and reduce its risks to humans. In this review the acknowledged methods of mitigation are summarized such as regulation and maximum allowable limits, and culinary treatments. In addition, selected industrial level trials are reviewed, and studies on Hg intoxication and the protective effects of the essential trace element, selenium (Se), are discussed. In view of the available literature, Hg reduction in fish and other seafood on a large industrial scale still is largely unsuccessful. Hence, more research and further attempts are necessary in order to better mitigate the Hg problem in fish and other seafood products.
Collapse
Affiliation(s)
- B K K K Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka; Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka.
| | - G D T M Jayasinghe
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wrocław, Poland
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, USA
| |
Collapse
|
9
|
Fu Y, Yin N, Cai X, Du H, Wang P, Sultana MS, Sun G, Cui Y. Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 280:116958. [PMID: 33774548 DOI: 10.1016/j.envpol.2021.116958] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 02/28/2021] [Accepted: 03/14/2021] [Indexed: 06/12/2023]
Abstract
Seafood is an important source of arsenic (As) exposure for humans. In this study, 34 seafood samples (fishes, shellfishes, and seaweeds) collected from different markets in China were analysed for total and speciated As before and after boiling. Furthermore, the As bioaccessibility was also assessed using a physiologically based extraction test combined with the Simulator of Human Intestinal Microbial Ecosystems. The results showed that the total As (tAs) contents of seaweeds (raw: 44.12; boiled: 31.13, μg·g-1 dw) were higher than those of shellfishes (raw: 8.34; boiled: 5.14, μg·g-1 dw) and fishes (raw: 6.01; boiled: 3.25, μg·g-1 dw). Boiling significantly decreased the As content by 22.24% for seaweeds, 32.27% for shellfishes, and 41.42% in fishes, respectively (p < 0.05). During in vitro digestion, the bioaccessibility of tAs and arsenobetaine (AsB) significantly varied between the investigated species of seafood samples in gastric (G) and small intestinal phases (I) (p < 0.05). Higher tAs bioaccessibility (G: 68.6%, I: 81.9%) were obtained in fishes than shellfishes (G: 40.9%, I: 52.5%) and seaweeds (G: 31%, I: 53.6%). However, there was no significant differences in colonic phase (C) (p > 0.05). With the effect of gut microbiota, arsenate (AsⅤ) was transformed into monomethylarsonic acid (MMA) and arsenite (AsⅢ) in C. Moreover, as for seaweeds, an unknown As compound was produced.
Collapse
Affiliation(s)
- Yaqi Fu
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Naiyi Yin
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Xiaolin Cai
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Huili Du
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Pengfei Wang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Mst Sharmin Sultana
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Guoxin Sun
- Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China
| | - Yanshan Cui
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 101408, China; Research Center for Eco-environmental Sciences, Chinese Academy of Science, Beijing, 100085, China.
| |
Collapse
|
10
|
Costa BS, Custódio FB, Deus VL, Hoyos DC, Gloria MBA. Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
11
|
Custódio FB, Andrade AMGF, Guidi LR, Leal CAG, Gloria MBA. Total mercury in commercial fishes and estimation of Brazilian dietary exposure to methylmercury. J Trace Elem Med Biol 2020; 62:126641. [PMID: 32947217 DOI: 10.1016/j.jtemb.2020.126641] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 08/17/2020] [Accepted: 08/31/2020] [Indexed: 11/25/2022]
Abstract
BACKGROUND Mercury, in particular its most toxic form methylmercury, poses a risk to public health. Dietary methylmercury exposure is mainly by fish, and it can vary with fish contamination and by dietary habits of the population. This study aimed to quantify total mercury levels in different fish from Brazil and to estimate Brazilian exposure to methylmercury by fish consumption. METHODS Total mercury occurrence was investigated in 18 different fish species by atomic absorption spectrometry with thermal decomposition and gold amalgamation. Dietary exposure to methylmercury was estimated by a deterministic method for different groups considering consumption by sex, different Brazilian geographical regions and habitat (rural or urban). RESULTS Carnivorous fish showed higher levels of mercury (0.01 to 0.93 mg/kg) compared to non-strictly carnivorous fish (<0.01 to 0.30 mg/kg). Farmed fishes showed significantly lower levels compared to wild fish. Mean Brazilian fish consumption achieves FAO/WHO health recommendation of about two portions of fish per week. However, there is a large difference between fish consumption at urban and rural homes and among Brazilian geographic regions. These differences in consumption impacted estimated methylmercury intake that was higher in the Northern (1.85 μg/kg bw week) and in the Northeastern (0.72 μg/kg bw week) regions and also by rural population (1.08 μg/kg bw week). These values were compared with the toxicological reference dose for neurotoxicity of 1.6 μg/kg bw week. CONCLUSION Even though total levels of mercury in fish were lower than Brazilian and international legislations, in the Northern Brazilian region methylmercury intake overpassed the toxicological reference dose for neurotoxicity and in rural areas it achieved 68% of this reference dose.
Collapse
Affiliation(s)
- Flávia Beatriz Custódio
- Laboratório de Bioquímica e Toxicologia de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil; LBqA, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil.
| | - Arthur Magno G F Andrade
- LBqA, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil
| | - Letícia R Guidi
- LBqA, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil; Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Campus Avançado Patos de Minas, Rua Padre Pavoni 290, Patos de Minas, MG, 38701-002, Brazil
| | - Carlos A G Leal
- Departamento de Medicina Veterinária e Preventiva, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil
| | - Maria Beatriz A Gloria
- LBqA, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil; CEDAFAR, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil
| |
Collapse
|
12
|
Biffi D, López-Mobilia A, Kelez S, Williams DA, Chumchal MM, Weinburgh M. Mislabelling and high mercury content hampers the efforts of market-based seafood initiatives in Peru. Sci Rep 2020; 10:20390. [PMID: 33230206 PMCID: PMC7683551 DOI: 10.1038/s41598-020-77338-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 11/06/2020] [Indexed: 11/09/2022] Open
Abstract
Peru is experiencing a "gastronomic boom" that is increasing the demand for seafood. We investigated two implicit assumptions of two popular sustainable seafood consumer-based initiatives: (1) seafood is labelled correctly, and (2) the recommended species are healthy for consumers. We used DNA barcoding to determine the taxonomic identity of 449 seafood samples from markets and restaurants and analysed the concentration of total mercury (THg) in a sub-sample (271 samples) of these. We found that a third of seafood is mislabelled and that over a quarter of all samples had mercury levels above the upper limit recommended by the US EPA (300 ng/g ww). Additionally, 30% of samples were threatened and protected species. Mislabelling often occurred for economic reasons and the lack of unique common names. Mislabelled samples also had significantly higher mercury concentrations than correctly labelled samples. The "best choice" species compiled from two sustainable seafood guides had less mislabelling, and when identified correctly through DNA barcoding, had on average lower mercury than the other species. Nevertheless, some high mercury species are included in these lists. Mislabelling makes the efforts of seafood campaigns less effective as does the inclusion of threatened species and species high in mercury.
Collapse
Affiliation(s)
- Daniella Biffi
- Andrews Institute of Mathematics & Science Education, Texas Christian University, Fort Worth, 76129, USA. .,ecOceánica, Lima, Peru.
| | | | | | - Dean A Williams
- Department of Biology, College of Science and Engineering, Fort Worth, 76129, USA
| | - Matthew M Chumchal
- Department of Biology, College of Science and Engineering, Fort Worth, 76129, USA
| | - Molly Weinburgh
- Andrews Institute of Mathematics & Science Education, Texas Christian University, Fort Worth, 76129, USA
| |
Collapse
|
13
|
Liao W, Zhao W, Wu Y, Rong N, Liu X, Li K, Wang G. Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2020; 42:4037-4050. [PMID: 32686071 DOI: 10.1007/s10653-020-00661-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
Seafood has been generally considered to be the main diet exposure source of metal(loid)s. We evaluated health risk of mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc (Zn) through consumption of cooked seafood based on bioaccessibility, which was obtained by physiologically based extraction test method. Results showed that cooking practices could decrease metal(loid)s concentration from seafood (by 6.0-45.7%). Metal(loid)s release from seafood in this study followed the descending order of Hg > Zn > Ni > Cd > Pb > As > Cu > Cr. On average, cooking lowered the bioaccessibility of As, Hg, Cd, Pb, Ni, Cr, Cu, and Zn by 15.2, 26.1, 30.9, 30.7, 25.7, 31.2, 17.6, and 22.4%, respectively. Health risk calculation results showed that Cr, Ni, and Zn in seafood species in this study were within the human health benefits range. Hg, Cd, Pb, and Cu exposure from cooked seafood was within the safe dose. However, we found that there is a potential of having cancer (especially bladder and lung cancer) for people exposure to iAs from seafood based on bioaccessible contents the first time.
Collapse
Affiliation(s)
- Wen Liao
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Wenbo Zhao
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Ye Wu
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Nan Rong
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Xiaowei Liu
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Kaiming Li
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China
| | - Guang Wang
- The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China.
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou, 510530, People's Republic of China.
| |
Collapse
|
14
|
Xu Z, Wu S, Christie P, Gao X, Xu J, Xu S, Liang P. Impacts of estuarine dissolved organic matter and suspended particles from fish farming on the biogeochemical cycling of mercury in Zhoushan island, eastern China Sea. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 705:135921. [PMID: 31818602 DOI: 10.1016/j.scitotenv.2019.135921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 06/10/2023]
Abstract
Changes in the biogeochemical cycling of mercury (Hg) and Hg species were investigated in a typical marine aquaculture area located at Zhoushan island, Zhejiang province, east China. Mercury species were analyzed in different environmental samples collected during a field survey and a simulation batch experiment. The field work comprised both summer and winter collection of water and sediment samples from marine aquaculture sites (MAS) in a field survey and from corresponding reference sites (CRS) located 2500 m from the MAS. THg concentrations in water were 91.3 ± 70.3 and 115 ± 22.6 pmol L-1 in summer and winter, respectively. Particulate Hg accounting for ˃60% of THg and positively correlated with total suspended solid content in water. Dissolved organic carbon in water was positively correlated with dissolved Hg. Significantly higher (p < 0.001, F = 102) total methylmercury (TMeHg) contents were observed in MAS (0.31 ± 0.26 ng g-1) than in CRS (0.06 ± 0.03 ng g-1) in the sediment solid phase. Moreover, MeHg formation rate in MAS was clearly higher than in CRS in the simulation experiment. Both the field survey and the simulation experiment highlighted the readier formation of MeHg in MAS than in CRS. TMeHg levels in blackhead seabream (Acanthopagrus schlegelii), red snapper (Lutjanus campechanus) and perch (Perca fluviatilis) were only 52.7 ± 5.74, 23.7 ± 2.51 and 24.3 ± 3.86 ng g-1, values significantly lower than the safety guideline (1000 ng g-1) established by the World Health Organization.
Collapse
Affiliation(s)
- Zhentao Xu
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China
| | - Shengchun Wu
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China; Zhejiang Province Key Laboratory of Soil Contamination and Bioremediation, Hangzhou 311300, China
| | - Peter Christie
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China
| | - Xuefei Gao
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China
| | - Jialin Xu
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China
| | - Su Xu
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China.
| | - Peng Liang
- School of Environmental and Resource Sciences, Zhejiang A&F University, Hangzhou 311300, Zhejiang Province, China; Zhejiang Province Key Laboratory of Soil Contamination and Bioremediation, Hangzhou 311300, China.
| |
Collapse
|
15
|
Costa F, Coelho JP, Baptista J, Martinho F, Pereira ME, Pardal MA. Mercury accumulation in fish species along the Portuguese coast: Are there potential risks to human health? MARINE POLLUTION BULLETIN 2020; 150:110740. [PMID: 31780086 DOI: 10.1016/j.marpolbul.2019.110740] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 11/14/2019] [Accepted: 11/14/2019] [Indexed: 06/10/2023]
Abstract
This paper aimed at evaluating the total mercury content in five common fish species from the western European Atlantic coastal waters, and the associated risk of consumption. Mercury concentrations in muscle of Atlantic mackerel (Scomber scombrus), Atlantic chub mackerel (Scomber colias), European anchovy (Engraulis encrasicolus), Atlantic horse mackerel (Trachurus trachurus) and European pilchard (Sardina pilchardus) ranged from 0.003 to 0.20 mg kg-1 wet weight, and no significant differences were observed between the average concentration in each species. A significant increasing trend in mercury content with fish size was observed for all species (except for European anchovy), suggesting mercury bioaccumulation throughout their life cycle. Still, the mercury content was far below the European Food Safety Authority and World Health Organization food safety thresholds in all species, highlighting the low risk to human health due to the ingestion of these species and the importance of consumer options for risk reduction.
Collapse
Affiliation(s)
- Filipe Costa
- CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal.
| | - João P Coelho
- Department of Biology & CESAM & ECOMARE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Joana Baptista
- CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
| | - Filipe Martinho
- CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
| | - Maria E Pereira
- Department of Chemistry and CESAM/REQUIMTE, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Miguel A Pardal
- CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
| |
Collapse
|
16
|
Jinadasa BKKK, Fowler SW. Critical review of mercury contamination in Sri Lankan fish and aquatic products. MARINE POLLUTION BULLETIN 2019; 149:110526. [PMID: 31543477 DOI: 10.1016/j.marpolbul.2019.110526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 07/14/2019] [Accepted: 08/16/2019] [Indexed: 06/10/2023]
Abstract
Mercury (Hg) in fish and aquatic products is a potential threat to human health and international trade, and guidelines of international advisory bodies are established for assessing Hg in these foods. As fish are the most consumed animal protein in Sri Lanka, this assessment summarises for the first-time total mercury concentrations in Sri Lankan marine and freshwater fish, invertebrates, aquatic plants, and fisheries products. It reveals that Hg levels in fish and other edible aquatic species are mostly below the published safety limits, except for certain top trophic level fish (swordfish, tuna, marlin). The review also highlights gaps in Sri Lankan Hg assessments such as a total lack of data for methyl‑mercury in these aquatic species and food products. This data compilation and assessment will serve as an initial baseline for comparison with results from future monitoring and research studies in Sri Lanka while adding to the world-wide Hg database.
Collapse
Affiliation(s)
- B K K K Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo 15, Sri Lanka.
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, USA
| |
Collapse
|
17
|
Liao W, Wang G, Zhao W, Zhang M, Wu Y, Liu X, Li K. Change in mercury speciation in seafood after cooking and gastrointestinal digestion. JOURNAL OF HAZARDOUS MATERIALS 2019; 375:130-137. [PMID: 31054530 DOI: 10.1016/j.jhazmat.2019.03.093] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 02/19/2019] [Accepted: 03/20/2019] [Indexed: 06/09/2023]
Abstract
Mercury (Hg) is readily bioaccumulated in seafood, a common ingredient in indigenous cuisines throughout the world. This study investigates Hg speciation in cooked seafood after gastric and intestinal digestion. The results showed that the removal of Hg by washing was negligible. Additionally, the results of our calculations regarding the mass balance of Hg concentration indicated that cooking reduced Hg mainly by means of volatilization and that Hg2+ was more readily reduced than MeHg. Moreover, cooking lowered the bioaccessibility of Hg in seafood: the reduced percent of bioaccessible Hg2+ after cooking ranged from 2 to 35% (on average, 16%). The corresponding numbers were slightly lower compared with those for MeHg (on average, 19%). Furthermore, there might be a chemical transformation of Hg during in vitro gastrointestinal digestion. The results of in vivo tests in laboratory mice suggested that methylation of Hg mainly took place in the gastric tract, whereas demethylation of Hg occurred primarily during intestinal digestion. These findings indicate that the bioaccessibility of Hg2+ and MeHg was not only related to their initial concentrations in the food samples, but also that further studies on the mechanisms of Hg demethylation and methylation during gastrointestinal digestion are essential for more realistic risk assessments.
Collapse
Affiliation(s)
- Wen Liao
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China; Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou, 510640, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Guang Wang
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China.
| | - Wenbo Zhao
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China
| | - Meng Zhang
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China; College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Ye Wu
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China
| | - Xiaowei Liu
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China
| | - Kaiming Li
- National Key Laboratroty of Water Environment Simulation and Polltion Control, South China Institute of Environment Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510665, China; Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China
| |
Collapse
|
18
|
Pereira P, Korbas M, Pereira V, Cappello T, Maisano M, Canário J, Almeida A, Pacheco M. A multidimensional concept for mercury neuronal and sensory toxicity in fish - From toxicokinetics and biochemistry to morphometry and behavior. Biochim Biophys Acta Gen Subj 2019; 1863:129298. [PMID: 30768958 DOI: 10.1016/j.bbagen.2019.01.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 01/16/2019] [Accepted: 01/30/2019] [Indexed: 12/14/2022]
Abstract
BACKGROUND Neuronal and sensory toxicity of mercury (Hg) compounds has been largely investigated in humans/mammals with a focus on public health, while research in fish is less prolific and dispersed by different species. Well-established premises for mammals have been governing fish research, but some contradictory findings suggest that knowledge translation between these animal groups needs prudence [e.g. the relative higher neurotoxicity of methylmercury (MeHg) vs. inorganic Hg (iHg)]. Biochemical/physiological differences between the groups (e.g. higher brain regeneration in fish) may determine distinct patterns. This review undertakes the challenge of identifying sensitive cellular targets, Hg-driven biochemical/physiological vulnerabilities in fish, while discriminating specificities for Hg forms. SCOPE OF REVIEW A functional neuroanatomical perspective was conceived, comprising: (i) Hg occurrence in the aquatic environment; (ii) toxicokinetics on central nervous system (CNS)/sensory organs; (iii) effects on neurotransmission; (iv) biochemical/physiological effects on CNS/sensory organs; (v) morpho-structural changes on CNS/sensory organs; (vi) behavioral effects. The literature was also analyzed to generate a multidimensional conceptualization translated into a Rubik's Cube where key factors/processes were proposed. MAJOR CONCLUSIONS Hg neurosensory toxicity was unequivocally demonstrated. Some correspondence with toxicity mechanisms described for mammals (mainly at biochemical level) was identified. Although the research has been dispersed by numerous fish species, 29 key factors/processes were pinpointed. GENERAL SIGNIFICANCE Future trends were identified and translated into 25 factors/processes to be addressed. Unveiling the neurosensory toxicity of Hg in fish has a major motivation of protecting ichtyopopulations and ecosystems, but can also provide fundamental knowledge to the field of human neurodevelopment.
Collapse
Affiliation(s)
- Patrícia Pereira
- Department of Biology and CESAM, University of Aveiro, Aveiro 3810-193, Portugal
| | - Malgorzata Korbas
- Science Division, Canadian Light Source Inc., Saskatoon, Canada; Department of Anatomy and Cell Biology, University of Saskatchewan, Saskatoon, Canada
| | - Vitória Pereira
- Department of Biology and CESAM, University of Aveiro, Aveiro 3810-193, Portugal
| | - Tiziana Cappello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale F. Stagno d'Alcontres 31, Messina 98166, Italy
| | - Maria Maisano
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale F. Stagno d'Alcontres 31, Messina 98166, Italy
| | - João Canário
- Centro de Química Estrutural, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, Lisboa 1049-001, Portugal
| | - Armando Almeida
- Life and Health Sciences Research Institute (ICVS), School of Medicine (EM), University of Minho, Campus of Gualtar, Braga 4750-057, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Portugal
| | - Mário Pacheco
- Department of Biology and CESAM, University of Aveiro, Aveiro 3810-193, Portugal.
| |
Collapse
|
19
|
Liao W, Wang G, Li K, Zhao W, Wu Y. Effect of Cooking on Speciation and In Vitro Bioaccessibility of Hg and As from Rice, Using Ordinary and Pressure Cookers. Biol Trace Elem Res 2019; 187:329-339. [PMID: 29725934 DOI: 10.1007/s12011-018-1345-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Accepted: 04/10/2018] [Indexed: 11/24/2022]
Abstract
Rice is the most widely consumed staple food for a large part of the world's human population, and owing to environmental pollution, it is a major source of human exposure to mercury (Hg) and arsenic (As). We evaluated the impact of cooking on the speciation and bioaccessibility of Hg and As from rice in this study. Results show that the dominant Hg and As species in rice from Guangzhou market in China were their inorganic forms (iHg and iAs), respectively. The cooking process modified the levels of Hg and As. Average Hg and As bioaccessibility in raw rice was 69.74 and 80.32%, respectively. Hg bioaccessibility decreased to 46.22 and 42.37% for pressure- and ordinary-cooked rice, respectively. In contrast, As bioaccessibility remained unchanged except after cooking with a large amount of water. Protein denaturation and the amount of soluble and volatile forms determine the bioaccessibility of Hg and As in cooked rice by being released into the cooking water or into the air. From the bioaccessibility data, the average established daily intake (EDI) values of Hg and As from pressure-cooked rice for children and adults were 0.034 and 0.025 μg kg-1 day-1 (Hg), and 0.735 and 0.559 μg kg-1 day-1 (As), respectively. This study provides novel insights into Hg and As exposure due to rice cooking.
Collapse
Affiliation(s)
- Wen Liao
- Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou, 510640, China
- National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection, Guangzhou, 510655, China
- Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou, 510655, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Guang Wang
- National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection, Guangzhou, 510655, China.
- Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou, 510655, China.
| | - Kaiming Li
- National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection, Guangzhou, 510655, China
- Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou, 510655, China
| | - Wenbo Zhao
- National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection, Guangzhou, 510655, China
- Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou, 510655, China
- College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Ye Wu
- National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection, Guangzhou, 510655, China
- Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou, 510655, China
| |
Collapse
|
20
|
Covaci E, Senila M, Ponta M, Darvasi E, Frentiu M, Frentiu T. Mercury speciation in seafood using non-chromatographic chemical vapor generation capacitively coupled plasma microtorch optical emission spectrometry method – Evaluation of methylmercury exposure. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.07.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
21
|
Mercury speciation in fish tissue by eco-scale thermal decomposition atomic absorption spectrometry: method validation and risk exposure to methylmercury. CHEMICAL PAPERS 2017. [DOI: 10.1007/s11696-017-0296-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
22
|
Chiou A, Kalogeropoulos N. Virgin Olive Oil as Frying Oil. Compr Rev Food Sci Food Saf 2017; 16:632-646. [PMID: 33371562 DOI: 10.1111/1541-4337.12268] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 04/04/2017] [Accepted: 04/05/2017] [Indexed: 01/06/2023]
Abstract
Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.
Collapse
Affiliation(s)
- Antonia Chiou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
| | - Nick Kalogeropoulos
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
| |
Collapse
|
23
|
Jeevanaraj P, Hashim Z, Elias SM, Aris AZ. Mercury accumulation in marine fish most favoured by Malaysian women, the predictors and the potential health risk. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:23714-23729. [PMID: 27619374 DOI: 10.1007/s11356-016-7402-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2016] [Accepted: 08/04/2016] [Indexed: 06/06/2023]
Abstract
We identified marine fish species most preferred by women at reproductive age in Selangor, Malaysia, mercury concentrations in the fish muscles, factors predicting mercury accumulation and the potential health risk. Nineteen most preferred marine fish species were purchased (n = 175) from selected fisherman's and wholesale market. Length, weight, habitat, feeding habit and trophic level were recognised. Edible muscles were filleted, dried at 80 °C, ground on an agate mortar and digested in Multiwave 3000 using HNO3 and H2O2. Total mercury was quantified using VP90 cold vapour system with N2 carrier gas. Certified reference material DORM-4 was used to validate the results. Fish species were classified as demersal (7) and pelagic (12) or predators (11), zoo benthos (6) and planktivorous (2). Length, weight and trophic level ranged from 10.5 to 75.0 cm, 0.01 to 2.50 kg and 2.5 to 4.5, respectively. Geometric mean of total mercury ranged from 0.21 to 0.50 mg/kg; maximum in golden snapper (0.90 mg/kg). Only 9 % of the samples exceeded the JECFA recommendation. Multiple linear regression found demersal, high trophic (≥4.0) and heavier fishes to accumulate more mercury in muscles (R 2 = 27.3 %), controlling for all other factors. About 47 % of the fish samples contributed to mercury intake above the provisional tolerable level (45 μg/day). While only a small portion exceeded the JECFA fish Hg guideline, the concentration reported may be alarming for heavy consumers. Attention should be given in risk management to avoid demersal and high trophic fish, predominantly heavier ones.
Collapse
Affiliation(s)
- Pravina Jeevanaraj
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Science, University Putra Malaysia, Serdang, Malaysia.
| | - Zailina Hashim
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Science, University Putra Malaysia, Serdang, Malaysia.
| | - Saliza Mohd Elias
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Science, University Putra Malaysia, Serdang, Malaysia
| | - Ahmad Zaharin Aris
- Department of Environmental Science, Faculty of Environmental Studies, University Putra Malaysia, Serdang, Malaysia
| |
Collapse
|