Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

Food Chemistry

Volumn 170, Issue , 2015, Pages 249-256

  Afonso, C ^a   Costa, S ^a   Cardoso, C ^b   Bandarra, N M ^a   Batista, I ^a   Coelho, I ^c   Castanheira, I ^c   Nunes, M L ^a  

^a Unit of Upgrading of Fishery and Aquaculture Products (U VPPA)   (Portugal)

^b BIOATLANTIS LTD   (Ireland)

^c NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

Author keywords

Bioaccessibility; Meagre; Methylmercury; n 3 PUFA; Risk benefit assessment; Selenium

Indexed keywords

LIPIDS; MERCURY (METAL); MERCURY COMPOUNDS; SELENIUM; UNSATURATED FATTY ACIDS;

BIOACCESSIBILITY; MEAGRE; METHYL MERCURY; N-3 PUFA; RISK BENEFITS;

RISK ASSESSMENT;

DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; MERCURY; METHYLMERCURY; SELENIUM; METHYLMERCURIC CHLORIDE; METHYLMERCURY DERIVATIVE;

ARGYROSOMUS REGIUS; ARTICLE; COOKING; DIGESTION; FISH; FOOD INTAKE; IN VITRO STUDY; NONHUMAN; PROBABILITY; QUALITY CONTROL; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; ANIMAL; CHEMISTRY; PROCEDURES;

ANIMALS; COOKING; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; IN VITRO TECHNIQUES; MERCURY; METHYLMERCURY COMPOUNDS; RISK ASSESSMENT; SELENIUM;

EID: 84906968133     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.044     Document Type: Article

References (40)

1. C. Afonso, C. Cardoso, N.M. Bandarra, and M.L. Nunes Selenium in seafood and aquaculture products C. Aomori, M. Hokkaido, Selenium: Sources, functions and health effects 2012 Nova Science Publishers Inc New York, NY, USA 75 100
2. C. Afonso, H. Lourenço, C. Cardoso, N.M. Bandarra, M.L. Carvalho, and M. Castro From fish chemical characterisation to the benefit - risk assessment - Part A Food Chemistry 137 2013 99 107
3. C. Afonso, H.M. Lourenço, C. Pereira, M.L. Martins, M.L. Carvalho, and M. Castro Total and organic mercury, selenium and α-tocopherol in some deep-water species Journal of the Science of Food and Agriculture 88 2008 2543 2550
4. L.M. Arterburn, E.B. Hall, and H. Oken Distribution, interconversion, and dose response of n - 3 fatty acids in humans American Journal of Clinical Nutrition 83 6 2006 S1467 S1476
5. ATSDR (1999). Toxicological profile for mercury. Atlanta, GA: U.S. Department of Health and Human Services, Public Health Service, Agency for Toxic Substances and Disease Registry. URL: < http://www.atsdr.cdc.gov/toxprofiles/tp46-p.pdf >.
6. N.M. Bandarra, I. Batista, M.L. Nunes, J.M.A. Empis, and W.W. Christie Seasonal changes in lipid composition of sardine Sardina pilchardus Journal of Food Science 62 1 1997 40 43
7. E.G. Bligh, and W.J. Dyer A rapid method for total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
8. E.F.A. Brandon, A.G. Oomen, C.J.M. Rompelberg, C.H.M. Versantvoort, J.G.M. Van Engelen, and A.J.A.M. Sips Consumer product in vitro digestion model: Bioaccessibility of contaminants and its application in risk assessment Regulatory Toxicology and Pharmacology 44 2006 161 171
9. C. Cardoso, N. Bandarra, H. Lourenço, C. Afonso, and M. Nunes Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe Risk Analysis 30 5 2010 827 840
10. C. Cardoso, I. Farias, V. Costa, M. Nunes, and L. Gordo Estimation of risk assessment of some heavy metals intake through black scabbardfish (Aphanopus carbo) consumption in Portugal Risk Analysis 30 6 2010 952 961
11. CEN (2009). European Standard EN 15763. Foodstuffs - Determination of trace elements - Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion. CEN-European Committee for Standardization.
12. S. Costa, C. Afonso, N.M. Bandarra, S. Gueifão, I. Castanheira, and M.L. Carvalho The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance Food and Chemical Toxicology 60 2013 277 285
13. S. Dadorama Amino acids, peptides, and proteins O.R. Fennema, Food chemistry 3rd ed. 1996 Marcel Dekker Inc New York, NY, USA 321 429
14. J.L. Domingo, A. Bocio, G. Falcó, and J.M. Llobet Benefits and risks of fish consumption. I. A quantitative analysis of the intake of omega-3 fatty acids and chemical contaminants Toxicology 230 2007 219 226
15. EFSA (2012a). EFSA panel on dietetic products, nutrition and allergies (NDA); scientific opinion related to the tolerable upper intake level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). URL: < http://www.efsa.europa.eu/en/efsajournal/doc/2815.pdf > Accessed 23.07.2013.
16. EFSA (2012b). EFSA panel on contaminants in the food chain (CONTAM); scientific opinion on the risk for public health related to the presence of mercury and methylmercury in food. URL: < http://www.efsa.europa.eu/en/efsajournal/doc/2985.pdf > Accessed 17.04.2013.
17. P. Etcheverry, M.E. Grusak, and L.E. Fleige Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E Frontiers in Physiology 3 317 2012 1 22
18. FAO/WHO (2003). Evaluation of certain food additives and contaminants. Geneva: 61st report of the joint FAO/WHO Expert Committee on Food Additives. URL: < http://whqlibdoc.who.int/trs/WHO-TRS-922.pdf > Accessed 05.04.2014.
19. FAO/WHO (2010). Joint FAO/WHO Expert Committee on Food Additives. Seventy-second meeting, Rome, 16-25 February 2010. Summary and Conclusions. Issued 16th March 2010. URL: < http://www.who.int/foodsafety/chem/summary72-rev.pdf > Accessed 13.02.2014.
20. P. Gatellier, and V. Santé-Lhoutellier Digestion study of proteins from cooked meat using an enzymatic microreactor Meat Science 81 2009 405 409
21. IOM Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoides 2000 National Academic Press Washington (DC)
22. IOM Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids 2005 National Academic Press Washington (DC)
23. ISSFAL (International Society for the Study of Fatty Acids & Lipids) (2004). Report of the sub-committee on recommendations for intake of polyunsaturated fatty acids in healthy adults. Brighton (UK): ISSFAL.
24. P. Kris-Etherton, W. Harris, and L. Appel American Heart Association Nutrition Commitee. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease Circulation 106 2002 2747 2757
25. B.D. Laird, C. Shade, N. Gantner, H.M. Chan, and S.D. Siciliano Bioaccessibility of mercury from traditional northern country foods measured using an in vitro gastrointestinal model is independent of mercury concentration Science of the Total Environment 407 2009 6003 6008
26. S.P. Lall Macro and trace elements in fish and shellfish A. Ruiter, Fish and fishery products. Composition, nutritive properties and stability 1995 Cab International Wallingford, UK 187 213
27. K.J. Maier, C. Foe, R.S. Ogle, M.J. Williams, A.W. Knight, and P. Kiffney The dynamics of selenium in aquatic ecosystems Trace Substances in Environmental Health 21 1987 361 408
28. J.B. Nielsen Toxicokinetics of mercuric chloride and methylmercuric chloride in mice Journal of Toxicology and Environmental Health 37 1992 85 122
29. A. Pavlisko, and Z. Coppes Digestion of myofibrillar and sarcoplasmic fractions from menhaden muscle by the action of menhaden (Brevoortia spp.) and white croaker (Micropogonias furnieri) trypsins Journal of Food Biochemistry 23 5 1999 547 558
30. N.V.C. Ralston, and L.J. Raymond Dietary selenium's protective effects against methylmercury toxicity Toxicology 278 1 2010 112 123
31. N.V.C. Ralston, and L.J. Raymond Selenium status and intake influences mercury exposure risk assessments G.S. Bañuelos, Z.-Q. Lin, X. Yin, Selenium in the environment and Human health 2014 Taylor & Francis Group London, UK 203 205
32. D.H. Roos, R.L. Puntel, T.H. Lugokenski, R.P. Ineu, D. Bohrer, and M.E. Burger Complex methylmercury-cysteine alters mercury accumulation in different tissues of mice Basic and Clinical Pharmacology and Toxicology 107 2010 789 792
33. T. Saint-Denis, and J. Goupy Optimization of a nitrogen analyser based on the Dumas method Analytica Chimica Acta 515 2004 191 198
34. J.P. Schuchardt, and A. Hahn Bioavailability of long-chain omega-3 fatty acids Prostaglandins, Leukotrienes and Essential Fatty Acids 89 2013 1 8
35. F. Smedes Determination of total lipid using non-chlorinated solvents Analyst 124 1999 1711 1718
36. J. Tressou, A. Crépet, P. Bertail, M.H. Feinberg, and J.C. Leblanc Probabilistic exposure assessment to food chemicals based on extreme value theory. Application to heavy metals from fish and sea products Food and Chemical Toxicology 42 2004 1349 1358
37. Z. Usydus, J. Szlinder-Richert, and M. Adamczyk Protein quality and amino acid profiles of fish products available in Poland Food Chemistry 112 2009 139 145
38. C.H.M. Versantvoort, A.G. Oomen, E. Van de Kamp, C.J. Rompelberg, and A.J. Sips Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food Food and Chemical Toxicology 43 2005 31 40
39. C. Wang, W.S. Harris, M. Chung, A.H. Lichtenstein, E.M. Balk, and B. Kupelnick N-3 Fatty acids from fish or fish-oil supplements, but not α-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review The American Journal of Clinical Nutrition 84 2006 5 17
40. J.L. Weihrauch, L.P. Posati, B.A. Anderson, and J. Exler Lipid conversion factors for calculating fatty acids contents in foods Journal of the American Oil Chemists' Society 54 1977 36 40