Heavy metal contamination in processed seafood and the associated health risk for Malaysian women

Abstract

PurposeMalaysians are the highest seafood consumers in the region; be it fresh or processed. Environmental pollution has put the safety of seafood at stake, heavy metals among others. This study was done to assess the health risk associated with selected heavy metals ingestion from processed seafood.Design/methodology/approachThe most preferred processed seafood type and the intake rates were determined from a cross-sectional survey among communities in Shah Alam, Selangor (n = 90). The processed seafood were then purchased from local traders (n = 81), underwent homogenization, acid digestion (0.5 g) in Multiwave 3,000 and heavy metal quantitation (Hg, Pb, Cd, As) using ICP-MS. Estimated weekly ingestion (EWI), hazard quotient (HQ), hazard index (HI), lifetime cancer risk (LCR), and target risk (TR) were used to estimate the risk associated with processed seafood consumption.FindingsArsenic was the highest metal detected, acetes topping the list (10.05 ± 0.02 mg/kg). Mercury was detected at significantly higher level in salted fourfinger threadfin (0.88 ± 0.09 mg/kg) while Pb and Cd in toli shad (2.67 ± 0.16 mg/kg; 0.32 ± 0.22 mg/kg). Non-cancer risk was estimated for consumption of dried/salted food types with hazard index (HI) anchoives (5.2) > salted fourfinger threadfin (1.8) > toli shad (1.7). Besides, an unacceptable cancer risk was estimated for all food types for continuous consumption (Total risk (TR) > 10–4), except the dried acetes.Research limitations/implicationsThis study implies that although the concentration of most heavy metals were well below the permitted value, significant amount of risk present for consumption of several species. In addition, for selected heavy metals such as Hg and As, speciation analysis followed by risk assessment would provide a clearer picture.Practical implicationsThere is a need to refer back to the local permissible level of heavy metals in processed seafood and formulate safe consumption guide.Social implicationsThe food types are advised to be consumed with caution especially by the sensitive group.Originality/valueThis study estimated the risk of cancer and other non-cancer disease from processed seafood consumption among Malaysian women.

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

“…In addition, a previous study revealed that a high ratio of Se/Hg in fish was related to low bioaccessibility of MeHg according to the in vitro method [ 46 ]. Other potentially toxic elements reported as usually contaminating fish and other seafood products are cadmium, arsenic, and lead, which are harmful to humans [ 47 ]. Long-term consumption of foods that are contaminated with these elements can increase the risk of cancer development [ 48 ].…”

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

“…The data on Se:Hg molar ratio in fish was reported at 0.23–1 [ 40 , 41 ]. Other heavy metals that could contaminate aquatic animals, such as Cadmium (Cd), Arsenic (As), and Lead (Pb) [ 42 ], are well known as harmful to the human body and have been reported to elevate the risk of cancer development [ 43 ]. Hence, future studies are needed to determine heavy metals concentrations in commonly consumed fish in Thailand to ensure that the amounts of contaminated elements are below the maximum levels for fish and seafood according to the criteria of FAO (i.e., Pb < 0.3 mg/kg, Hg < 1.2–1.6 mg/kg, etc.)…”

Association of DNA damage with vitamin D and hair heavy metals of obese women

“…Diet is a primary source of heavy metal to humans contributing to more than 90% of exposure 24,59 . Considering that ubiquitous exposure to heavy metal exposure is a significant threat to women health, 60,61 bio-monitoring of hair heavy metal analysis have been proposed for routine clinical screening and diagnosis 62 . Hair heavy metals is an indicator reflecting elements from diet than environmental exposure.…”