Mercury concentration in shark meat from traditional markets of Gyeongsangbuk-do, South Korea

Increase of blood mercury level with shark meat consumption: A repeated-measures study before and after Chuseok, Korean holiday

Sharks are known to contain high levels of mercury in their meat. However, few studies have directly assessed the changes in mercury concentration in the human body according to shark meat intake. One hundred and ninety-seven participants that traditionally consume shark meat during the Chuseok holiday were recruited from two areas of Gyeongsangbuk-do, South Korea to examine their blood mercury level before and after the holiday season. Blood mercury levels were measured before and after the holiday season. Characteristics such as the consumption of shark meat, intake amount, and the effect on mercury concentration were assessed during the survey. Univariable and multivariable analysis (Linear Mixed Model) were done for assessing the association between shark meat consumption of holiday season and blood mercury level. Among the total participants, 83 consumed shark meat during holiday. In the univariable analysis, a significant increase in blood mercury levels before and after Chuseok was observed only for the group that consumed shark meat during holiday. The multivariable analysis (adjusted for identified confounders that affect both exposure and outcome considering repeated measurements) showed that consuming shark meat was significantly associated with increased blood mercury levels by 3.56 μg/L (95% confidence interval [CI], 2.64-4.67 μg/L). In the model considering the amount consumed as two group, the level of increase was 2.61 μg/L (95% CI, 1.63-3.58 μg/L) for those consuming <100 g, and 6.20 μg/L (95% CI, 4.77-7.62 μg/L) for those consuming ≥100 g compared to group without consuming shark meat. Considering amount consumed as continuous value, 0.02 μg/L (95% CI, 0.01-0.02 μg/L) of blood mercury increase was significantly associated with consuming 1 g. Consumption of shark meat significantly elevated blood mercury levels, exceeding commonly suggested reference concentrations in less than 2 weeks. These findings suggest the need for public health warnings and regulations regarding shark meat consumption.

Association of Blood Mercury Level with Liver Enzymes in Korean Adults: An Analysis of 2015-2017 Korean National Environmental Health Survey

Increased liver enzymes as a result of exposure to mercury and their toxic effects are not well understood in Korea at the population level. The effect of blood mercury concentration on alanine aminotransferase (ALT) and aspartate aminotransferase (AST) was evaluated after adjusting for sex, age, obesity, alcohol consumption habit, smoking, and exercise parameters in 3712 adults. The risk of abnormal liver function was measured using a multiple logistic regression analysis. Blood mercury concentration was divided into quartiles, and liver enzyme levels were compared for each quartile. ALT and AST levels were 10-20% higher in the second, third, and fourth quartiles compared to the first quartile. The risk of liver dysfunction or elevated liver enzymes was significantly higher in the second, third, and fourth quartiles than in the first quartile. As blood mercury levels increased, liver enzymes and mercury-induced hepatotoxicity increased. The increase in liver enzymes caused by mercury was more pronounced in the low-mercury concentration range. To reduce the long-standing problem of abnormal liver enzymes and liver function in Korea and other similar settings, it is important to decrease exposure to mercury through effective implementation of specific health and environmental strategies.