School of Public Health, University of Illinois at Chicago, Chicago, IL 60612, United States.
Department of Earth and Environmental Sciences, University of Illinois at Chicago, Chicago, IL 60607, United States.
Sci Total Environ. 2022 Mar 10;811:152214. doi: 10.1016/j.scitotenv.2021.152214. Epub 2021 Dec 7.
Consumption of seafood brings health benefits but may increase the ingestion of contaminants. Compared with other ethnic groups in the U.S., Asians consume seafood more frequently. However, there is little information about how culturally specific fish consumption contributes to exposure to toxicants. In this work, we surveyed fish consumption among Chinese, Korean and Vietnamese communities and purchased 103 seafood samples from local markets in Chicago. Each sample was analyzed for mercury (Hg) and 92 organic chemicals including polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), polybrominated diphenyl ethers (PBDEs), and Dechlorane Plus and related compounds (DPs). The rank order of pollutant concentration in all samples was Hg ≫ ΣPCBs > ΣOCPs > ΣPBDEs > ΣDPs. Positive correlations were noted among most contaminant groups. Bluefish, pike and tuna steak had the highest mean Hg (>1 mg/kg). The mean ΣPCBs was highest in pike and bluefish (>100 ng/g) followed by pollock and mackerel (>40 ng/g). Overall, octopus, shrimp and tilapia were the least contaminated; while pike, bluefish, and pollock were the most contaminated. Omega-3 fatty acids were more strongly affiliated with the organic contaminants than mercury. A risk assessment identified seven types of fish that should have consumption limitations and six that should not be consumed. For these seafoods, consumption advice based on Hg levels would adequately protect health. In the survey participants, 17% of seafood mass consumed is from types of fish that should be limited to 1 or 2 meals/week, while 7% of the seafood mass consumed comes from types that should not be consumed at all. This work adds additional contaminants to the profile of health risks resulting from fish consumption among Asian Americans, which can be used in interventions aimed at conserving consumption of healthy fish while avoiding contaminants.
食用海鲜对健康有益，但也可能会增加对污染物的摄入。与美国的其他族裔相比，亚洲人更频繁地食用海鲜。然而，关于特定文化的鱼类消费如何导致接触有毒物质，相关信息却很少。在这项工作中，我们调查了华裔、韩裔和越南裔社区的鱼类消费情况，并从芝加哥当地市场购买了 103 个海鲜样本。对每个样本进行了汞（Hg）和 92 种有机化学物质的分析，包括多氯联苯（PCBs）、有机氯农药（OCPs）、多溴二苯醚（PBDEs）和 Dechlorane Plus 及相关化合物（DPs）。所有样本中污染物浓度的排序为 Hg > ΣPCBs > ΣOCPs > ΣPBDEs > ΣDPs。大多数污染物组之间存在正相关关系。青鱼、梭子鱼和金枪鱼排的 Hg 含量最高（>1mg/kg）。ΣPCBs 在梭子鱼和青鱼中的含量最高（>100ng/g），其次是鳕鱼和鲭鱼（>40ng/g）。总的来说，章鱼、虾和罗非鱼的污染程度最低；而梭子鱼、青鱼和鳕鱼的污染程度最高。ω-3 脂肪酸与有机污染物的关联比汞更强。风险评估确定了七种应限制食用的鱼类和六种不应食用的鱼类。对于这些海鲜，基于 Hg 水平的消费建议可以充分保护健康。在调查参与者中，17%的海鲜摄入量来自应限制每周食用 1 或 2 餐的鱼类，而 7%的海鲜摄入量来自不应食用的鱼类。这项工作增加了亚洲裔美国人因食用鱼类而导致健康风险的污染物特征，这可以用于旨在保护健康鱼类消费同时避免污染物的干预措施。
