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

Environmental Research

Volumn 143, Issue , 2015, Pages 130-137

  Afonso, C ^a,b   Costa, S ^a   Cardoso, C ^c   Oliveira, R ^a   Lourenco H M ^a,b   Viula, A ^d   Batista, I ^a   Coelho, I ^e   Nunes, M L ^a,b  

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

^b UNIVERSITY OF PORTO   (Portugal)

^c BIOATLANTIS LTD   (Ireland)

^d UNIVERSIDADE DE CABO VERDE   (Cape Verde)

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

Author keywords

Bioaccessibility; Mercury; Methylmercury; Risk benefit assessment; Selenium; Tuna

Indexed keywords

MERCURY; METHYLMERCURY; SELENIUM; METHYLMERCURY DERIVATIVE;

BIOACCUMULATION; BIOASSAY; DIGESTION; FINFISH; FOOD CONSUMPTION; HEALTH RISK; MERCURY (ELEMENT); METHYLMERCURY; RISK ASSESSMENT; SELENIUM;

ARTICLE; BIOACCUMULATION; CANNED FOOD; COOKED FOOD; FOOD CONTAMINATION; FOOD INTAKE; NONHUMAN; PRIORITY JOURNAL; PROTEIN HYDROLYSIS; RAW FOOD; RISK BENEFIT ANALYSIS; TUNA; ANALYSIS; ANIMAL; BIOAVAILABILITY; BIOLOGICAL MODEL; COOKING; DIGESTION; FOOD PRESERVATION; HUMAN; METABOLISM; RISK ASSESSMENT; SEA FOOD;

SCOMBRIDAE; THUNNUS;

ANIMALS; BIOLOGICAL AVAILABILITY; COOKING; DIGESTION; FOOD PRESERVATION; HUMANS; METHYLMERCURY COMPOUNDS; MODELS, BIOLOGICAL; RISK ASSESSMENT; SEAFOOD; SELENIUM; TUNA;

EID: 84942638280     PISSN: 00139351     EISSN: 10960953     Source Type: Journal    
DOI: 10.1016/j.envres.2015.04.019     Document Type: Article

References (47)

1. Afonso C., Lourenço H.M., Pereira C., Martins M.L., Carvalho M.L., Castro M., Nunes M.L. Total and organic mercury, selenium and α-tocopherol in some deep-water species. J. Sci. Food Agric. 2008, 88:2543-2550.
2. Afonso C., Cardoso C., Bandarra N.M., Nunes M.L. Selenium in seafood and aquaculture products. Selenium: Sources, Functions and Health Effects 2012, 75-100. Nova Science Publishers Inc, New York, NY, USA. C. Aomori, M. Hokkaido (Eds.).
3. Afonso C., Costa S., Cardoso C., Bandarra N.M., Batista I., Coelho I., Castanheira I., Nunes M.L. 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 Chem. 2015, 170:249-256.
4. Alipour H.J., Shabanpoor1 B., Shabani A., Mahoonak A.S. Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet. Int. Aquat. Res. 2010, 2:15-23.
5. Aubourg S.P. Review: loss of quality during the manufacture of canned fish products. Food Sci. Technol. Int. 2001, 7:199-215.
6. Burger J., Gochfeld M. Mercury in canned tuna: white versus light and temporal variation. Environ. Res. 2004, 96:239-249.
7. Cabañero A.I., Madrid Y., Cámara C. Selenium and mercury bioaccessibility in fish samples: an in vitro digestion method. Anal. Chim. Acta 2004, 526:51-61.
8. Calatayud M., Devesa V., Virseda J.R., Barberá R., Montoro R., Vélez D. Mercury and selenium in fish and shellfish: Occurrence, bioaccessibility and uptake by Caco-2 cells. Food Chem. Toxicol. 2012, 50:2696-2702.
9. Cardoso C., Bandarra N., Lourenço H., Afonso C., Nunes M. Methylmercury risks and EPA+DHA benefits associated with seafood consumption in Europe. Risk Anal. 2010, 30(5):827-840.
10. Cardoso C., Afonso C., Lourenço H., Costa S., Nunes M.L. Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food. Trends Food Sci. Technol. 2015, 41:5-23.
11. Cardoso C., Afonso C., Lourenço H., Nunes M.L. Assessing risks and benefits of consuming fish muscle and liver: novel statistical tools. J. Food Compos. Anal. 2015, 38:112-120.
12. CEN 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 2009, CEN-European Committee for Standardization.
13. Clarkson The three modern faces of mercury (review). Environ. Health Perspect. 2002, 110(1):11-23.
14. Costa S., Afonso C., Bandarra N.M., Gueifão S., Castanheira I., Carvalho M.L., Cardoso C., Nunes M.L. The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance. Food Chem. Toxicol. 2013, 60:277-285.
15. Dadorama S. Amino acids, peptides, and proteins. Food Chemistry 1996, 321-429. Marcel Dekker, Inc., New York, NY, USA. 3rd edition. O.R. Fennema (Ed.).
16. Dahl L., Bjørkkaer T., Graff I.E., Malde M.K., Klementsen B. Fish-more than just omega 3. Tidsskr. Nor. Laegeforening: Tidsskr. Praktisk Med. Ny Raekke 2006, 126:309-311.
17. Dunn J.D., Clarkson T.W., Magos L. Ethanol reveals novel mercury detoxification step in tissues. Science 1981, 213:1123-1125.
18. EC, 2008. Regulation EC No. 629/2008. JOL 173 03-07-2008.
19. EFSA Opinion of the scientific panel on contaminants in the food chain on a request from the European parliament related to the safety assessment of wild and farmed fish. EFSA J. 2005, 236:1-118.
20. 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 (accessed 30.07.13). http://www.efsa.europa.eu/en/efsajournal/doc/2815.pdf.
21. 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 (accessed 15.05.13). http://www.efsa.europa.eu/en/efsajournal/doc/2985.pdf.
22. FAO/WHO, 2003. Evaluation of Certain Food Additives and Contaminants. Geneva: 61st Report of the Joint FAO/WHO Expert Committee on Food Additives. URL: (accessed 05.04.14). http://whqlibdoc.who.int/trs/WHO_TRS_922.pdf.
23. 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: (accessed 13.02.14). http://www.who.int/foodsafety/chem/summary72_rev.pdf.
24. Fox T.E., Van den Heuvel E.G.H.M., Atherton C.A., Dainty J.R., Lewis D.J., Langford N.J., Crews H.M., Luten J.B., Lorentzen M., Sieling F.W., Van Aken-Schneyder P., Hoek M., Kotterman M.J.J., Van Dael P., Fairweather-Tait S.J. Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes. Eur. J. Clinical Nutr. 2004, 58:343-349.
25. George G.N., Singh S.P., Prince R.C., Pickering I.J. Chemical forms of mercury and selenium in fish following digestion with simulated gastric fluid. Chem. Res. Toxicol. 2008, 21:2106-2110.
26. Grandjean P., Satoh H., Murata K., Etoh K. Adverse effects of methylmercury: environmental health research implications. Environ. Health Perspect. 2010, 118:1137-1145.
27. IOM Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids 2000, National Academic Press, Washington (DC).
28. Kong F., Tang J., Rasco B., Crapo C. Kinetics of salmon quality changes during thermal processing. J. Food Eng. 2007, 83(4):510-520.
29. Laird B.D., Chan H.M. Bioaccessibility of metals in fish, shellfish, wild game, and seaweed harvested in British Columbia, Canada. Food Chem. Toxicol. 2013, 58:381-387.
30. Lall S.P. Macro and trace elements in fish and shellfish. Fish and fishery products. Composition, nutritive properties and stability 1995, 187-213. Cab International, Wallingford, UK. A. Ruiter (Ed.).
31. Leufroy A., Noël L., Beauchemin D., Guérin T. Use of a continuous leaching method to assess the oral bioaccessibility of trace elements in seafood. Food Chem. 2012, 135:623-633.
32. Maier K.J., Foe C., Ogle R.S., Williams M.J., Knight A.W., Kiffney P., Melton L.A. The dynamics of selenium in aquatic ecosystems. Trace Subst. Environ. Health 1987, 21:361-408.
33. Moreda-Piñeiro J., Moreda-Piñeiro A., Romarís-Hortas V., Moscoso-Pérez C., López-Mahía P., Muniategui-Lorenzo S., Bermejo-Barrera P., Prada-Rodríguez D. In-vivo and in-vitro testing to assess the bioaccessibility and bioavailability of arsenic, selenium and mercury species in food samples. Trends Anal. Chem. 2011, 30(2):324-345.
34. Mozaffarian D. Fish, mercury, selenium and cardiovascular risk: current evidence and unanswered questions. Int. J. Environ. Res. Public Health 2009, 6:1894-1916.
35. Ouédraogo O., Amyot M. Effects of various cooking methods and food components on bioaccessibility of mercury from fish. Environ. Res. 2011, 111:1064-1069.
36. Pavlisko A., Coppes Z. Digestion of myofibrillar and sarcoplasmic fractions from menhaden muscle by the action of menhaden (Brevoortia spp.) and white croaker (Micropogonias furnieri) trypsins. J. Food Biochem. 1999, 23(5):547-558.
37. Ralston N.V.C., Raymond L.J. Dietary selenium's protective effects against methylmercury toxicity. Toxicology 2010, 278(1):112-123.
38. Ralston N.V.C., Raymond L.J. Selenium status and intake influences mercury exposure risk assessments. Selenium in the Environment and Human Health 2014, 203-205. Taylor & Francis Group, London, UK. G.S. Bañuelos, Z.-Q. Lin, X. Yin (Eds.).
39. Roos D.H., Puntel R.L., Lugokenski T.H., Ineu R.P., Bohrer D., Burger M.E., Franco J.L., Farina M., Aschner M., Rocha J.B., de Vargas Barbosa N.B. Complex methylmercury-cysteine alters mercury accumulation in different tissues of mice. Basic Clin. Pharmacol. Toxicol. 2010, 107:789-792.
40. Saint-Denis T., Goupy J. Optimization of a nitrogen analyser based on the Dumas method. Anal. Chim. Acta 2004, 515:191-198.
41. Tressou J., Crépet A., Bertail P., Feinberg M.H., Leblanc J.C. Probabilistic exposure assessment to food chemicals based on extreme value theory. Application to heavy metals from fish and sea products. Food Chem. Toxicol. 2004, 42:1349-1358.
42. Usydus Z., Szlinder-Richert J., Adamczyk M. Protein quality and amino acid profiles of fish products available in Poland. Food Chem. 2009, 112:139-145.
43. Van Het Hof K.H., West C.E., Weststrate J.A., Hautvast J.G.A.J. Dietary factors that affect the bioavailability of carotenoids. J. Nutr. 2000, 130:503-506.
44. Versantvoort C.H.M., Oomen A.G., Van de Kamp E., Rompelberg C.J., Sips A.J. Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem. Toxicol. 2005, 43:31-40.
45. Vincent C. Retorting machinery for the manufacture of heat-sterilised fish products. Fish Canning Handbook 2010, 179-209. Blackwell Publishing Ltd., Chichester, UK. L. Bratt (Ed.).
46. Wienk K.J.H., Marx J.J.M., Beynen A.C. The concept of iron bioavailability and its assessment. Eur. J. Nutr. 1999, 38:51-75.
47. Yu Y.X., Huang N.B., Zhang X.Y., Li J.L., Yu Z.Q., Han S.Y., Lu M., Van de Wiele T., Wu M.H., Sheng G.Y., Fu J.M. Polybrominated diphenyl ethers in food and associated human daily intake assessment considering bioaccessibility measured by simulated gastrointestinal digestion. Chemosphere 2011, 83:152-160.