Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca).

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 Res

journal_title

Environmental research

authors

Matos J,Lourenço HM,Brito P,Maulvault AL,Martins LL,Afonso C

doi

10.1016/j.envres.2015.09.015

subject

Has Abstract

pub_date

2015-11-01 00:00:00

pages

123-9

issue

Pt B

eissn

0013-9351

issn

1096-0953

pii

S0013-9351(15)30086-4

journal_volume

143

pub_type

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