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Marmelo I, Barbosa V, Maulvault AL, Duarte MP, Marques A. Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals? Food Chem Toxicol 2019; 136:110978. [PMID: 31747620 DOI: 10.1016/j.fct.2019.110978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/31/2019] [Accepted: 11/14/2019] [Indexed: 10/25/2022]
Abstract
Despite the bioaccessibility of nutrients and contaminants present in individual seafood products has been thoroughly studied, information is extremely limited in what concerns complete seafood-based meals, where interactions between ingredients may occur. Hence, this study aimed to evaluate the effect of different ingredients and cooking processes in mercury (Hg) and cadmium (Cd) bioaccessibility in complete meals of tuna (Thunnus spp.) and edible crab (Cancer pagurus), respectively. The addition of ingredients/side dishes decreased Hg levels in cooked tuna meals, but increased Hg bioaccessibility (up to 31% of bioaccessible Hg in complete meals, against 13.5% in stewed tuna alone). Cd levels in edible crab meals were significantly decreased by the addition of ingredients (~36% and ~65% decrease in boiled crab and paté, respectively), but its' bioaccessibility was not significantly affected (>94% in all cases). Results showed that the weekly consumption of 2 complete tuna meals does not exceed MeHg tolerable weekly intake (TWI), whereas Cd's TWI is largely surpassed with the consumption of 50 g/week of edible crab meals. This highlights the importance of determining contaminant levels and bioaccessibility in a whole seafood-based meal context, as such approach enables a more realistic assessment of the risks that seafood can pose to consumers.
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Affiliation(s)
- Isa Marmelo
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal.
| | - Vera Barbosa
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
| | - Ana Luísa Maulvault
- MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; UCIBIO-REQUIMTE, Department of Chemistry, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - António Marques
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
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