Author, as appears in the article.: González, N., Correig, E., Marmelo, I., Marques, A., la Cour, R., Sloth, J.J., Nadal, M., Marquès, M., Domingo, J.L.
Department: Ciències Mèdiques Bàsiques
URV's Author/s: Correig Fraga, Eudald / Domingo Roig, José Luis / Gonzalez Paradell, Nieves / Marquès Bueno, Montserrat / Nadal Lomas, Martí
Keywords: Trace elements Tarragona county catalonia Sushi Risk assessment Methylmercury Inorganic arsenic trace elements shellfish seafood risk assessment risk population pcdd/fs methylmercury mercury levels inorganic arsenic flame retardants fish consumers
Abstract: Although sushi is considered as a healthy food, it can also be a route of exposure to chemical contaminants such as potentially toxic trace elements. In this study, we analysed the concentration of Cd, I, Ni, Pb and total Hg, as well as iAs and MeHg in sushi samples. Iodine levels were higher in samples containing seaweed, while iAs concentrations were greater in rice-containing sushi. In turn, total Hg and MeHg were significantly higher in sushi samples with tuna. Health risks of sushi consumption were assessed for three population groups: children, adolescents and adults. Considering an average intake of 8 sushi pieces for adults and adolescents, and 3 sushi pieces for children, the estimated exposure to MeHg by adolescents exceeded the tolerable daily intake set by EFSA, while MeHg intake by children and adults was below, but close to that threshold. A relatively high daily exposure of Ni and Pb was also found, especially for adolescents. Since this study focused only on the consumption of sushi, the contribution of other food groups to the overall dietary exposure should not be disregarded. It might lead to an exposure to MeHg and other trace elements above the health-based guideline values.
Thematic Areas: Toxicology Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: marti.nadal@urv.cat nieves.gonzalez@urv.cat eudald.correig@urv.cat montserrat.marques@urv.cat eudald.correig@urv.cat joseluis.domingo@urv.cat marti.nadal@urv.cat
Author identifier: 0000-0002-0217-4827 0000-0003-4134-016X 0000-0001-6302-8578 0000-0001-6647-9470 0000-0002-0217-4827
Record's date: 2024-07-27
Journal volume: 153
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Food And Chemical Toxicology. 153 (112285):
APA: González, N., Correig, E., Marmelo, I., Marques, A., la Cour, R., Sloth, J.J., Nadal, M., Marquès, M., Domingo, J.L. (2021). Dietary exposure to potentially toxic elements through sushi consumption in Catalonia, Spain. Food And Chemical Toxicology, 153(112285), -. DOI: 10.1016/j.fct.2021.112285
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications
Repositori URV