Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury

被引：68

作者：

Afonso, C. ^{[1
,2
]}

Costa, S. ^{[1
]}

Cardoso, C. ^{[3
]}

Oliveira, R. ^{[1
]}

Lourenco, H. M. ^{[1
,2
]}

Viula, A. ^{[4
]}

Batista, I. ^{[1
]}

Coelho, I. ^{[5
]}

Nunes, M. L. ^{[1
,2
]}

机构：

[1] Portuguese Inst Sea & Atmosphere IPMA IP, Dept Sea & Marine Resources, P-1449006 Lisbon, Portugal

[2] Univ Porto, Interdisciplinary Ctr Marine & Environm Res, CIIMAR, P-4050123 Oporto, Portugal

[3] BioAtlantis Ltd, Tralee, Kerry, Ireland

[4] Univ Cabo Verde, Dept Marine Sci & Engn, S Vicente, Cape Verde

[5] Natl Hlth Inst Doutor Ricardo Jorge INSA IP, Dept Food & Nutr, P-1649016 Lisbon, Portugal

来源：

ENVIRONMENTAL RESEARCH | 2015年 / 143卷

关键词：

Tuna; Selenium; Mercury; Methylmercury; Bioaccessibility; Risk-benefit assessment; FISH; MERCURY; DIGESTION; QUALITY; BIOAVAILABILITY; SHELLFISH; METALS; MUSCLE; WHITE; ACID;

D O I：

10.1016/j.envres.2015.04.019

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The Se, Hg, and methylmercury (MeHg) levels in raw, cooked (boiled and grilled), and canned tuna (Thunnus spp.) were determined before and after an in vitro digestion, thereby enabling the calculation of the respective bioaccessibility percentages. A risk-benefit evaluation of raw and canned tuna on the basis of the Se and MeHg data was performed. Selenium bioaccessibility was high in tuna, though slightly lower in canned than in raw products. Mercury levels were high in raw and cooked tuna. Hg bioaccessibility percentages were low (39-48%) in the cooked tuna and even lower (<20%) in canned tuna. For the bioaccessible fraction, all molar Se:MeHg ratios were higher than one (between 10 and 74). A probabilistic assessment of MeHg risk vs Se benefit showed that while a weekly meal of canned tuna presents very low risk, raw, boiled, and grilled tuna consumption should not exceed a monthly meal, at least, for pregnant and nursing women. (C) 2015 Elsevier Inc. All rights reserved.

引用

页码：130 / 137

页数：8

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