Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. (30th November 2018)

• Record Type: Journal Article
• Authors: Alves, Ricardo N.; Maulvault, Ana L.; Barbosa, Vera L.; Fernandez-Tejedor, Margarita; Tediosi, Alice; Kotterman, Michiel; van den Heuvel, Fredericus H.M.; Robbens, Johan; Fernandes, José O.; Romme Rasmussen, Rie; Sloth, Jens J.; Marques, António
• Is Part Of: Food chemistry. Volume 267(2018)
• Page Start: 15
• Page End: 27
• Publication Date: 2018-11-30
• Subjects: CVD cardiovascular diseases -- DORM−4 dogfish muscle reference material -- HBVSe selenium health benefit value -- ICP-MS inductive coupled plasma mass spectrometer -- MPC maximum permissible concentration -- RDAs recommended dietary allowances -- TORT-2 lobster hepatopancreas reference material -- TWIs tolerable weekly intakes -- ULs upper limits; Seafood -- Toxic/essential elements -- Steaming -- Bioaccessibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.11.045
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: MeHg showed the lowest bioaccessibility. MeHg and Cd bioaccessibility decreased after steaming. Bioaccessibility of elements increased or decreased after steaming. The youngest segments of seaweed revealed higher levels of essential elements. Fish, shellfish and seaweed species are good sources of essential elements. Abstract: The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.