Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to the safety assessment of wild and farmed fish

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doi:10.2903/j.efsa.2005.236

Cited by 36 publications

(21 citation statements)

References 222 publications

(187 reference statements)

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“…The contamination patterns of seafood by organotins are similar to those by perfluorooctane sulfonate [22]. Remarkably, farmed fish present background levels of persistent ED comparable to those of caught fish; this is due to the use of highly concentrated feeds in aquaculture that are made with proteins and fats derived from marine organisms, thus reproducing the marine food web in the aquaculture farm [7,21]. Accordingly, the use of feed ingredients less vulnerable to pollution, such as meals and oils of vegetable origin, would facilitate the exploitation of fish as an important source of nutrients such as iodine and polyunsaturated fatty acids [7].…”

Section: Factors Modulating the Ed-associated Health Risks: Life Stagmentioning

confidence: 93%

“…The research needs for risk assessments involve a number of areas, such as: the mechanisms underlying combined effects [17,18,19,24,25,27,28]; the assessment of long-term effects on the programming of target organs and systems upon prenatal exposure [41,44,45,46,47,48] as well as during the postnatal developmental windows through to adolescence [13,34,38,39,40], and, last but not least, the interactions between contaminants and natural food components [60,61,62,64,68,70], in particular to support the risk-benefit analysis of whole foods [21,59]. …”

Section: Discussionmentioning

confidence: 99%

“…Seafood is highly vulnerable to the combined presence of different contaminants due to the persistent contact of the edible organisms with water and sediments, as well as biomagnification through food chains. The use of fish-derived feed ingredients in aquaculture may ‘mimic' the environmental biomagnification and lead to an overall intake of a mixture of ED in people consuming farmed fish that is comparable to that in subjects consuming caught fish [7,21]. Other chemicals may also contribute to the overall ED burden in seafood, e.g., organotins.…”

Section: The Issue Of the ‘Cocktail' Effectmentioning

confidence: 99%

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Endocrine Disrupters and the Safety of Food Chains

Mantovani¹

2015

Horm Res Paediatr

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Endocrine disrupters (ED) are a heterogeneous group of chemicals including persistent contaminants, pesticides, as well as compounds present in consumer products and natural substances. For most ED, the food chain is a current major exposure route for the general population. ED can enter the food chain through the living environment (e.g., feeds, fertilizers) of food-producing organisms, be directly employed in food production (e.g., pesticides) or be released from food contact materials (such as bisphenol A or phthalates); in addition, the endocrine disruption potential of some natural compounds in edible plants, including the so-called phytoestrogens, should not be overlooked. An exposure assessment has to consider the specific liability of food commodities to contamination with specific ED (e.g., polychlorinated and polybrominated chemicals in lipid-rich foods). The paper discusses the main toxicological research issues in order to support the risk assessment of ED in food chains, including: the potential for additive, ‘cocktail' effects (as from multiple pesticide residues); the long-term effects on target body systems (e.g., reproductive, nervous) elicited by exposure during prenatal as well as postnatal life stage windows, and toxicant/nutrient interactions (e.g., thyroid-targeting ED and iodine status). Food safety systems should exploit the available knowledge to improve prevention of long-term risks along the whole food chain.

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Section: Factors Modulating the Ed-associated Health Risks: Life Stagmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: The Issue Of the ‘Cocktail' Effectmentioning

confidence: 99%

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Endocrine Disrupters and the Safety of Food Chains

Mantovani¹

2015

Horm Res Paediatr

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“…Remarkably, farmed fish present background levels of persistent pollutants compaable to caught fish; this is due to the use of highly concentrated feeds in aquaculture that are made with proteins and fats derived from marine organisms, thus reproducing the marine food web in the aquaculture farm [74,75]. Accordingly, the use of feed ingredients less vulnerable to pollution would facilitate the exploitation of fish as an important source of nutrients such as iodine and polyunsaturated fatty acids [74,75].…”

Section: The Influence Of Dietary Habits and Of Natural Food Constitumentioning

confidence: 99%

Endocrine Disrupters and Food Safety

Mantovani

2016

TOBIOTJ

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Abstract:The general population is constantly exposed to a mixture of endocrine disrupters (ED), mainly through the food chain.The dietary exposure pathways are diverse, since ED can: i) affect diet components most liable to environmental pollution (e.g., polychlorinated and polybrominated chemicals in lipid-rich foods); ii) be employed in food production (e.g., certain groups of agrochemicals); iii) be released from food contact materials or during food production processes (such as bisphenol A or phthalates); iv) last but not least, be naturally present in food: endocrine-active nutrients and bioactive substances, such as iodine and phytoestrogens, respectively, may elicit health risks when intakes are excessive. Main health concerns from dietary exposure to ED include the building-up of a pollutants body burden and the potential for additive, "cocktail" effects. The factors modulting exposure and susceptibility are considered, including different stages of life, the modulation of risks by dietary habits and the multiple, often inadequately understood, interactions between ED and food components.

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“…These products contain various nutritionally beneficial components, namely, readily digested proteins, 3 polyunsaturated fatty acids (3-PUFA), such as, eicosapentaenoic acid (EPA, 20:53) and docosahexaenoic acid (DHA, 22:63) -which are associated with decreased morbidity and mortality from cardiovascular and other diseases as well as with foetal development (Simopoulos, 2002;EFSA, 2005)-, minerals, and vitamins. Regarding latter nutrients, fatty fish are a rich source of liposoluble vitamins (A, D, E, and K).…”

Section: Introductionmentioning

confidence: 99%

Tocopherols in Seafood and Aquaculture Products

Afonso

Bandarra

Nunes

et al. 2013

Critical Reviews in Food Science and Nutrition

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Fish products contain various nutritionally beneficial components, namely, ω3-polyunsaturated fatty acids (ω3-PUFA), minerals, and vitamins. Particularly, tocopherols (α-, β-, γ-, and δ-tocopherol) can be provided by seafood and aquaculture products. Hence, this review shows the various aspects of tocopherols in seafood and aquaculture products. For tocopherol determination in these products, HPLC methods coupled with diode array detection in the UV area of the spectrum or fluorescence detection have been shown as sensitive and accurate. These newest methods have helped in understanding tocopherols fate upon ingestion by seafood organisms. Tocopherols pass through the intestinal mucosa mainly by the same passive diffusion mechanism as fats. After absorption, the transport mechanism is thought to consist of two loops. The first loop is dietary, including chylomicrons and fatty acids bound to carrier protein, transporting lipids mainly to the liver. The other is the transport from the liver to tissues and storage sites. Moreover, tocopherol levels in fish organisms correlate with diet levels, being adjusted in fish body depending on diet concentration. For farmed fish species, insufficient levels of tocopherols in the diet can lead to poor growth performance or to nutritional disease. The tocopherol quantity needed as a feed supplement depends on various factors, such as the vitamer mixture, the lipid level and source, the method of diet preparation, and the feed storage conditions. Other ingredients in diet may be of great importance, it has been proposed that α-tocopherol may behave as a prooxidant synergist at higher concentrations when prooxidants such as transition metals are present. However, the antioxidant action of tocopherols outweighs this prooxidant effect, provided that adequate conditions are used. In fact, muscle-based foods containing higher levels of tocopherol show, for instance, higher lipid stability. Besides, tocopherols are important not only from the nutritional point of view but also from the physiological one, since they are involved in many metabolic processes in the human organism. Moreover, synergistic interactions with selenium and ascorbic acid have been reported. It deserves attention that there is evidence tocopherols taken with food can prevent heart disease, while no such evidence was found for α-tocopherol as supplement. From this perspective, eating fish is advisable, since, for instance, a 100 g serving of salmon may provide nearly 14% of recommended dietary allowance.

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Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to the safety assessment of wild and farmed fish

Cited by 36 publications

References 222 publications

Endocrine Disrupters and the Safety of Food Chains

Endocrine Disrupters and the Safety of Food Chains

Endocrine Disrupters and Food Safety

Tocopherols in Seafood and Aquaculture Products

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