McCormick Angelle, Robertson Matthew D, Brasso Rebecka, Midway Stephen R
St. Joseph's Academy Baton Rouge Louisiana USA.
Department of Oceanography and Coastal Sciences Louisiana State University Baton Rouge Louisiana USA.
Food Sci Nutr. 2020 May 29;8(7):3731-3737. doi: 10.1002/fsn3.1659. eCollection 2020 Jul.
Most mercury exposure to humans comes from consumption of fish and shellfish; however, mercury concentrations are not known for all available seafood, particularly shrimp. Our objective was to estimate the concentration of mercury in a variety of store-bought shrimp and then to compare total mercury concentrations to other information such as brand, harvest type, and total fat. We sampled a total of = 159 shrimp from 10 different brands. Across 10 brands of shrimp, there was a significant effect of brand, with mean mercury concentrations among brands varying by up to an order of magnitude. We found no significant differences comparing shrimp between two capture types (wild-caught and farm-raised), which was perfectly collinear to whether shrimp were domestic or foreign. We did detect significant differences in mercury levels among different amounts of total fat in shrimp, with the lowest fat shrimp (1 g) having significantly more mercury than the highest fat shrimp (2 g). Although our results confirm that shrimp contains relatively low levels of mercury and is generally considered a good choice for consumers, this study is the first to report significant differences in mercury among both brands of shrimp and total fat content in shrimp.
人类接触到的大多数汞来自食用鱼类和贝类；然而，并非所有可获得的海鲜，尤其是虾类的汞含量都是已知的。我们的目标是估计各种商店购买的虾类中的汞浓度，然后将总汞浓度与其他信息（如品牌、捕捞类型和总脂肪含量）进行比较。我们总共从10个不同品牌中抽取了159只虾进行采样。在10个品牌的虾类中，品牌有显著影响，各品牌之间的平均汞浓度差异高达一个数量级。我们发现，比较两种捕捞类型（野生捕捞和养殖）的虾时没有显著差异，这与虾是国产还是进口完全共线。我们确实检测到虾类中不同总脂肪含量的汞水平存在显著差异，脂肪含量最低的虾（1克）的汞含量明显高于脂肪含量最高的虾（2克）。尽管我们的结果证实虾类的汞含量相对较低，通常被认为是消费者的一个不错选择，但这项研究首次报告了不同品牌虾类以及虾类总脂肪含量之间汞含量的显著差异。
