The concentration of the potentially toxic elements (PTEs) in the muscle of fishes collected from Caspian Sea: A health risk assessment study

Fathabad, Ayub Ebadi; Tajik, Hossein; Najafi, Moslem Lari; Jafari, Khadijeh; Khaneghah, Amin Mousavi; Fakhri, Yadolah; Thai, Van Nam; Conti, Gea Oliveri; Miri, Mohammad

doi:10.1016/j.fct.2021.112349

Cited by 19 publications

(5 citation statements)

References 40 publications

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“…In our work, the mean As concentration found in Chelon saliens (1.03 mg/kg) was higher than that reported by Fathabad et al ( 2021 ) (0.35 mg/kg) in Chelon saliens and (0.80 mg/kg) in Cyprinus carpio, in the Caspian Sea. These results are of great importance since chronic intoxication by As can cause serious diseases, including different types of cancer (Das et al, 2004 ).…”

Section: Resultscontrasting

confidence: 79%

Health risk assessment of heavy metal concentration in muscle of Chelon auratus and Chelon saliens from the southern Caspian Sea

Bakhshalizadeh

Liyafoyi

Fazio

et al. 2022

Environ Geochem Health

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Heavy metals are one of the most serious pollutants in aquatic ecosystems, and their accumulation in fish products causes harmful effects on human health. In this context, we set out to determine the concentrations of heavy metals in the muscle of two fish species of commercial interest, Chelon auratus and Chelon saliens on the south coast of the Caspian Sea. We aimed to assess the degree of environment contamination in this area and to estimate the potential risk to human health derived from the consumption of fish. The mean concentrations of the different metals analysed were very varied in both species. In fact, some concentrations exceeded the permissible limits for the protection of human health for Cd and Pb, and some values of As were above those referenced by other authors in same species in the Caspian Sea. None of the estimated daily intake values exceeded the tolerable intake based on the consumption under consideration. Nonetheless, the accumulative hazard values evidenced a potential risk to human health, Pb and Hg being those giving a higher target hazard quotient. The cancer risk from exposure to As from fish consumption in children was above the “acceptable” risk to life. Thus, in view of the accumulative nature of heavy metals, a moderate and non-abusive fish consumption in this area, particularly in children, would be recommendable.

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Section: Resultscontrasting

confidence: 79%

Health risk assessment of heavy metal concentration in muscle of Chelon auratus and Chelon saliens from the southern Caspian Sea

Bakhshalizadeh

Liyafoyi

Fazio

et al. 2022

Environ Geochem Health

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“…Accordingly, the health risk assessment of these elements is either conducted. In the risk assessment, the use of average value in risk equations causes uncertainty, therefore for hurdle the uncertainty in the present study used Monte Carlo simulation (MCS) as a probabilistic method in Oracle Crystal Ball software (version 11.1.2.4, Oracle, Inc., USA) [ 27 , 28 , 29 , 30 , 31 ]. MCS was used for Equation.…”

Section: Methodsmentioning

confidence: 99%

Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment

Pirhadi

Alikord

Tajdar-Oranj

et al. 2022

Heliyon

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“…Concerns have arisen about the safety of meat and fish consumption, especially when cooked using high-temperature methods like grilling, frying, and broiling. Heterocyclic amines (HCAs) are implicated in potential carcinogenic activity [23]. High-heat exposure to amino acids and creatine in meat and fish creates HCAs, which can damage DNA and cause cancer-causing mutations.…”

Section: Meat and Fish Based Carcinogensmentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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The concentration of the potentially toxic elements (PTEs) in the muscle of fishes collected from Caspian Sea: A health risk assessment study

Cited by 19 publications

References 40 publications

Health risk assessment of heavy metal concentration in muscle of Chelon auratus and Chelon saliens from the southern Caspian Sea

Health risk assessment of heavy metal concentration in muscle of Chelon auratus and Chelon saliens from the southern Caspian Sea

Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

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