Organoarsenical Species Contents in Cooked Seafood

Devesa, Vicenta; Súñer, Maria Angeles; Algora, S.; Vélez, Dinoraz; Montoro, R.; Jalón, Mercedes; Urieta, Inés; Macho, María Luz

doi:10.1021/jf050499m

Cited by 23 publications

(24 citation statements)

References 26 publications

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“…[154][155][156][157] However, we found that cooking in water (stewing, boiling or steaming) did not decrease the content of AB [154]. One previous study has also indicated that AB can be degraded in an oxidative environment [158].…”

Section: Effect Of Storage and Processing On Concentration And Stabilmentioning

confidence: 60%

“…Generally, the pattern of arsenicals does not seem to be altered much due to processing, however, most seafood processing studies have found an increase in TETRA after heat application [154][155][156][157]. Since TETRA is considered to be more toxic than AB, the increase in TETRA in seafood processed at high temperatures should be taken into account when assessing the safety of such products [128].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Arsenic in the human food chain, biotransformation and toxicology – Review focusing on seafood arsenic

Molin

Ulven

Meltzer

et al. 2015

Journal of Trace Elements in Medicine and Biology

194

105

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Section: Effect Of Storage and Processing On Concentration And Stabilmentioning

confidence: 60%

Section: Discussionmentioning

confidence: 99%

Arsenic in the human food chain, biotransformation and toxicology – Review focusing on seafood arsenic

Molin

Ulven

Meltzer

et al. 2015

Journal of Trace Elements in Medicine and Biology

194

105

View full text Add to dashboard Cite

show abstract

“…Freezing and storage were observed to cause decreases in AB and total As in mussels but not finfish (Dahl et al 2010). Loss of water during cooking can lead to an increase in concentration in total As or iAs in some seafood types (Devesa et al 2005), whereas a loss of soluble As from seaweed has also been observed (Devesa et al 2008). Heating has been associated with the transformation of AB to TETRA (Devesa et al 2001, Dahl et al 2010), but there is little information on transformation of other organic As species.…”

Section: Sources and Distribution Of Organic As Species In Marine mentioning

confidence: 99%

Human exposure to organic arsenic species from seafood

Taylor

Goodale

Raab

et al. 2017

Science of The Total Environment

380

256

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Seafood, including finfish, shellfish, and seaweed, is the largest contributor to arsenic (As) exposure in many human populations. In contrast to the predominance of inorganic As in water and many terrestrial foods, As in marine-derived foods is present primarily in the form of organic compounds. To date, human exposure and toxicological assessments have focused on inorganic As, while organic As has generally been considered to be non-toxic. However, the high concentrations of organic As in seafood, as well as the often complex As speciation, can lead to complications in assessing As exposure from diet. In this report, we evaluate the presence and distribution of organic As species in seafood, and combined with consumption data, address the current capabilities and needs for determining human exposure to these compounds. The analytical approaches and shortcomings for assessing these compounds are reviewed, with a focus on the best practices for characterization and quantitation. Metabolic pathways and toxicology of two important classes of organic arsenicals, arsenolipids and arsenosugars, are examined, as well as individual variability in absorption of these compounds. Although determining health outcomes or assessing a need for regulatory policies for organic As exposure is premature, the extensive consumption of seafood globally, along with the preliminary toxicological profiles of these compounds and their confounding effect on assessing exposure to inorganic As, suggests further investigations and process-level studies on organic As are needed to fill the current gaps in knowledge.

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“…The study indicated that the decreases depended upon cooking conditions, such as time, temperature and cooking medium. Devesa et al (2005) determined several organic arsenic species in 64 cooked seafood products and compared the results with the raw products. The results showed that in cooked seafood arsenobetaine is the major arsenic species followed by dimethylarsinate and tetramethylarsonium ion.…”

Section: Food Preparationmentioning

confidence: 99%

Scientific Opinion on Arsenic in Food

2009

EFSA Journal

856

220

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The EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) assessed the risks to human health related to the presence of arsenic in food. More than 100,000 occurrence data on arsenic in food were considered with approximately 98 % reported as total arsenic. Making a number of assumptions for the contribution of inorganic arsenic to total arsenic, the inorganic arsenic exposure from food and water across 19 European countries, using lower bound and upper bound concentrations, has been estimated to range from 0.13 to 0.56 µg/kg bodyweight (b.w.) per day for average consumers, and from 0.37 to 1.22 µg/kg b.w. per day for 95 th percentile consumers. Dietary exposure to inorganic arsenic for children under three years of age is in general estimated to be from 2 to 3-fold that of adults. The CONTAM Panel concluded that the provisional tolerable weekly intake (PTWI) of 15 µg/kg b.w. established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) is no longer appropriate as data had shown that inorganic arsenic causes cancer of the lung and urinary bladder in addition to skin, and that a range of adverse effects had been reported at exposures lower than those reviewed by the JECFA. The CONTAM Panel modelled the dose-response data from key for providing consumption information and calculating exposure, the partners of the EFSA project on the "Individual food consumption data and exposure" coordinated by Ghent University (Department of Public Health, University Hospital, Ghent University, Belgium), and RIKILT (Institute of Food Safety, Wageningen, The Netherlands) for the accessibility of the exposure assessment tools. 4 Table of contents shows now the fourth level of subheadings. 5 An error in the interpretation of the total number of the population in the study of Rahman et al. (2006a) was discovered (Table 41). The BMDL was recalculated and as a consequence it was not considered a potential reference point. The text in the opinion, Table 43 and Appendix were revised accordingly. In addition, the header of the "total number of cases" was replaced by "total number of individuals" in Tables 40-42 and the erroneous units were corrected to µg/L in the text below SUMMARYArsenic is a metalloid that occurs in different inorganic and organic forms, which are found in the environment both from natural occurrence and from anthropogenic activity. The inorganic forms of arsenic are more toxic as compared to the organic arsenic but so far most of the occurrence data in food collected in the framework of official food control are still reported as total arsenic without differentiating the various arsenic species. The need for speciation data is evident because several investigations have shown that especially in seafood most of the arsenic is present in organic forms that are less toxic. Consequently, a risk assessment not taking into account the different species but considering total arsenic as being present exclusively as inorganic arsenic would lead to a considerable overestimation of the health risk rel...

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Organoarsenical Species Contents in Cooked Seafood

Cited by 23 publications

References 26 publications

Arsenic in the human food chain, biotransformation and toxicology – Review focusing on seafood arsenic

Arsenic in the human food chain, biotransformation and toxicology – Review focusing on seafood arsenic

Human exposure to organic arsenic species from seafood

Scientific Opinion on Arsenic in Food

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