Effects of geography and species variation on selenium and mercury molar ratios in Northeast Atlantic marine fish communities

Azad, Atabak M.; Frantzen, Sylvia; Bank, Michael S.; Nilsen, Bente M.; Duinker, Arne; Madsen, Lise; Maage, Amund

doi:10.1016/j.scitotenv.2018.10.405

Cited by 76 publications

(35 citation statements)

References 86 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this case, the geographical origin of the species substituting those declared on the label or the breeding conditions in case of farmed species, could be of concern with respect the level of toxicant bioaccumulation of the species. Indeed, several investigations have detected and statistically assessed intra- and inter-specific variability of metal bioaccumulation in fish species based on their feeding behavior, trophic level and the habitat occupied, as well as the fishing area of provenience [ 16 , 17 , 18 , 19 , 20 , 21 , 45 ]. However, in this respect, the results of the second approach based on the exposure risk assessment provided in this study indicate a low risk of developing chronic systemic and carcinogenic effects in infants (6–12 months) and toddlers (1–3 years), under an exposure scenario based on a daily consumption of a single baby food box of fish/vegetable-based food.…”

Section: Discussionmentioning

confidence: 99%

“…In regard to aquaculture species, significant differences in heavy metal accumulation among three different types of fish culture have been detected in Sparus aurata [ 18 ] and different levels of contaminants between aquaculture products and wild fish of this species have also been found [ 19 , 20 ]. Finally, geography, species variation and coastal vs. offshore habitat comparisons were considered potential drivers of the Se/Hg ratio variability affecting the bioavailability and toxicity of MeHg in several fish species of the north-eastern Atlantic [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fish-Based Baby Food Concern—From Species Authentication to Exposure Risk Assessment

et al. 2020

View full text Add to dashboard Cite

In this work, two different but complementary approaches were used to evaluate the reliability of fish-based baby foods as a source of safe nourishment for babies. More specifically, barcoding analysis based on the Cytochrome Oxidase I sequences was used for fish species authentication and an analysis of metal/metalloid levels was performed to estimate the exposure risk assessment derived from consumption of selected fish-based baby food in infants and toddlers. COI DNA barcoding revealed that in three samples the species detected did not match the common name of the species shown on the label. In particular, G. chalcogrammus and M. australis were found in place of M. merluccius and O. mykiss was found in place of S. salar. The analysis of exposure risk assessment indicated a low risk for developing chronic systemic and carcinogenic effects in infants and toddler, under an exposure scenario based on daily consumption of a single box of fish-based baby food. However, it is important to highlight that in order to provide a comprehensive risk assessment it would be important to supplement the levels of exposure resulting from the total diet. Overall, our results suggest that more attention should be paid by authorities to ensure the safety of food for infants and toddlers.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fish-Based Baby Food Concern—From Species Authentication to Exposure Risk Assessment

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Selenium plays a key role in ameliorating the toxic effects of mercury [91] which is present in variable concentrations in fish [92,93]. Previous analyses of smoked European sprat (Sprattus sprattus) reported a selenium content of 20 μg/100 g [94], which is markedly lower than for all fish species analyzed in the current study.…”

Section: Plos Onementioning

confidence: 55%

Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security

et al. 2020

View full text Add to dashboard Cite

The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet, but data on nutrients and contaminants in processed indigenous fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonfish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the processed small fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small processed fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of processed small fish in Ghana.

show abstract

“…This is of concern in relation to food safety, as humans are predominantly exposed to mercury through fish consumption [12]. The content of mercury in different fish species varies considerably and depends on factors such as type of species, geographical area, size, and age [13]. Knowledge about mercury exposure in humans is of importance as mercury in the form of methylmercury may have adverse effects such as impaired neurodevelopment of the fetus during pregnancy [14].…”

Section: Introductionmentioning

confidence: 99%

“…Knowledge about mercury exposure in humans is of importance as mercury in the form of methylmercury may have adverse effects such as impaired neurodevelopment of the fetus during pregnancy [14]. We have previously published analytical data on iodine and mercury in several raw lean fish species [13,15,16] and in processed fish products [17,18]. In the present study, the main aim was to analyze the total iodine and mercury content in Atlantic cod fillets after thawing and further after three different cooking methods, i.e., boiling, pan-frying, and oven-baking.…”

Section: Introductionmentioning

confidence: 99%

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

Dahl

Duinker

Næss

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.

show abstract

Effects of geography and species variation on selenium and mercury molar ratios in Northeast Atlantic marine fish communities

Cited by 76 publications

References 86 publications

Fish-Based Baby Food Concern—From Species Authentication to Exposure Risk Assessment

Fish-Based Baby Food Concern—From Species Authentication to Exposure Risk Assessment

Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

Contact Info

Product

Resources

About