Cano-Sancho German, Perelló Gemma, Maulvault Ana Luísa, Marques António, Nadal Martí, Domingo José L
Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain.
Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasilia, 1449-006, Lisbon, Portugal.
Food Chem Toxicol. 2015 Dec;86:34-40. doi: 10.1016/j.fct.2015.09.012. Epub 2015 Sep 25.
This study was aimed at characterizing the bioaccessibility of arsenic (As), mercury (Hg) and methylmercury (MeHg) in commercial fish and seafood species widely consumed by the population of Catalonia (Spain). An accurate evaluation on how bioaccessibility estimations may affect the outcomes of exposure assessment studies was also conducted. The concentrations of As, Hg, and MeHg in samples of fish and seafood incubated in a 3-compartmental (mouth, stomach, and small intestine) in vitro gastrointestinal model, were quantified and compared with the levels of these elements in cooked samples. Arsenic showed a high bioaccessibility in all the fish and seafood species, ranging from 72% (mackerel) to 89% (sardine). In contrast, the bioaccessibility of Hg was rather lower, being <50% for most species, while MeHg could be only quantified in swordfish and tuna. This study elucidates the potential overestimation of health risks to consumers, when the effects of bioaccessibility and cooking procedures are not taken into account in the risk assessment. Unlike As, whose risk is not generally overestimated, Hg and MeHg showed a lower and variable bioaccessibility in marine species, meaning an overestimation of health risks for the adult population. Further studies should assess the bioaccessibility of mercurial species for children.
本研究旨在表征加泰罗尼亚地区（西班牙）民众广泛食用的商业鱼类和海鲜品种中砷（As）、汞（Hg）和甲基汞（MeHg）的生物可及性。同时还对生物可及性估计如何影响暴露评估研究结果进行了准确评估。在三室（口腔、胃和小肠）体外胃肠道模型中孵育的鱼类和海鲜样品中，对As、Hg和MeHg的浓度进行了定量，并与烹饪后样品中这些元素的水平进行了比较。砷在所有鱼类和海鲜品种中均表现出较高的生物可及性，范围从72%（鲭鱼）至89%（沙丁鱼）。相比之下，汞的生物可及性较低，大多数品种<50%，而甲基汞仅在旗鱼和金枪鱼中可定量。本研究阐明了在风险评估中未考虑生物可及性和烹饪程序的影响时，对消费者健康风险可能存在的高估。与砷不同，其风险一般不会被高估，汞和甲基汞在海洋物种中表现出较低且多变的生物可及性，这意味着对成年人群健康风险的高估。进一步的研究应评估汞物种对儿童的生物可及性。
