Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish. (November 2020)

• Record Type: Journal Article
• Authors: Anacleto, Patrícia; Barbosa, Vera; Alves, Ricardo N.; Maulvault, Ana Luísa; Bronze, Maria Rosário; Marques, António
• Is Part Of: Food and chemical toxicology. Volume 145(2020)
• Publication Date: 2020-11
• Subjects: Mercury -- Bioaccessibility -- Seafood -- Green tea -- Grilling -- Risk assessment; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2020.111717
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Human exposure to mercury (Hg) and methylmercury (MeHg) through the ingestion of seafood raises human health-related concerns. In contrast, green tea has health benefits and its consumption potentially reduces bioaccessibility of dietary Hg. The present study aimed to assess the effect of green tea in total mercury (THg) and MeHg bioaccessibility in raw and cooked marine fish species commonly having high Hg levels. Preliminary results demonstrated that significantly higher reductions of bioaccessible THg were attained after the co-ingestion of green tea infusion (1 cup or more) in the oral and intestinal phases. Overall, the present findings clearly show that the co-ingestion of green tea along with seafood grilling strongly reduces THg and MeHg bioaccessibility in all fish species and consequently diminishes the probability of exceeding MeHg provisional tolerable weekly intakes through the consumption of these species with high Hg levels. Such results point out the need to better understand the beneficial/preventive role of green tea infusions and other food processing techniques in bioaccessibility reduction of other chemical contaminants present in food products. Such information is certainly useful to help consumers to wisely select their food, and to enable food safety authorities to integrate such information in risk assessment. Highlights: One cup or more of green tea diminished bioaccessible THg in oral/intestinal phases. Grilling in combination with green tea strongly reduces THg and MeHg bioaccessibility. Green tea infusion with grilling diminishes the probability of exceeding MeHg TWI. Useful to help consumers to make wiser choices in the preparation of healthy meals. Applicable to seafood safety authorities integrate this info in risk assessment.