Abstract:
:This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium, Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption of a wider variety of seafood species in a balanced and healthy diet.
journal_name
Environ Resjournal_title
Environmental researchauthors
Matos J,Lourenço HM,Brito P,Maulvault AL,Martins LL,Afonso Cdoi
10.1016/j.envres.2015.09.015subject
Has Abstractpub_date
2015-11-01 00:00:00pages
123-9issue
Pt Beissn
0013-9351issn
1096-0953pii
S0013-9351(15)30086-4journal_volume
143pub_type
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