a Division of Aquaculture and Upgrading , Portuguese Institute for the Sea and Atmosphere, IPMA , Lisboa , Portugal.
b Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR) , University of Porto , Porto , Portugal.
Int J Food Sci Nutr. 2019 Aug;70(5):623-637. doi: 10.1080/09637486.2018.1551334. Epub 2019 Jan 14.
Fish contain healthy nutrients, such as ω3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which protect against cardiovascular disease, and selenium (Se), which reduces methylmercury (MeHg) toxicity. Fish are also a dietary source of MeHg. This requires an assessment of the benefits versus risks. A risk-benefit evaluation showed that blue shark regardless of the way it is cooked generated high probabilities of surpassing the MeHg tolerable weekly intake (TWI), >22%. In tuna, boiling and grilling led to higher MeHg risks than canning, 6-37% versus <7%. EPA + DHA contributed for the prevention of coronary disease. With exception of blue shark, Se neutralised MeHg toxicity. Higher MeHg risk was associated with blue shark and boiled and grilled tuna consumption. For tuna, however, high Se content after boiling and grilling may mitigate MeHg risk.
鱼类含有健康的营养成分，如 ω3 多不饱和脂肪酸，特别是二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），它们可以预防心血管疾病，以及硒（Se），它可以降低甲基汞（MeHg）的毒性。鱼类也是甲基汞的饮食来源。这需要对其进行收益与风险评估。风险收益评估表明，无论以何种方式烹饪，蓝鲨都有很高的可能性超过可耐受每周摄入量（TWI）的甲基汞，超过 22%。在金枪鱼中，煮和烤比罐头导致更高的甲基汞风险，6-37%比<7%。EPA+DHA 有助于预防冠心病。除蓝鲨外，硒可中和甲基汞的毒性。较高的甲基汞风险与蓝鲨和煮烤金枪鱼的食用有关。然而，对于金枪鱼，煮和烤后的高硒含量可能会降低甲基汞的风险。
