Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Ricardo N. Alves; Ana L. Maulvault; Vera L. Barbosa; Margarita Fernandez-Tejedor; Alice Tediosi; Michiel Kotterman; Fredericus H.M. van den Heuvel; Johan Robbens; José O. Fernandes; Rie Romme Rasmussen; Jens J. Sloth; António Marques

doi:10.1016/j.foodchem.2017.11.045

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Ricardo N. Alves^*, Ana L. Maulvault, Vera L. Barbosa, Margarita Fernandez-Tejedor, Alice Tediosi, Michiel Kotterman, Fredericus H.M. van den Heuvel, Johan Robbens, José O. Fernandes, Rie Romme Rasmussen, Jens J. Sloth, António Marques

^*Corresponding author for this work

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Abstract

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus).Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.

Original language	English
Pages (from-to)	15-27
Journal	Food Chemistry
Volume	267
Early online date	16 Nov 2017
DOIs	https://doi.org/10.1016/j.foodchem.2017.11.045
Publication status	Published - 30 Nov 2018

Keywords

Bioaccessibility
Seafood
Steaming
Toxic/essential elements

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10.1016/j.foodchem.2017.11.045

ECSAFESEAFOOD: Priority environmental contaminants in seafood: safety assessment, impact and public perception
1/02/13 → 31/01/17
Project: EU research project

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Alves, R. N., Maulvault, A. L., Barbosa, V. L., Fernandez-Tejedor, M., Tediosi, A., Kotterman, M., van den Heuvel, F. H. M., Robbens, J., Fernandes, J. O., Romme Rasmussen, R., Sloth, J. J., & Marques, A. (2018). Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. Food Chemistry, 267, 15-27. https://doi.org/10.1016/j.foodchem.2017.11.045

@article{993bd096837044b78e55b8aefc7c3eda,

title = "Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets",

abstract = "The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus).Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.",

keywords = "Bioaccessibility, Seafood, Steaming, Toxic/essential elements",

author = "Alves, {Ricardo N.} and Maulvault, {Ana L.} and Barbosa, {Vera L.} and Margarita Fernandez-Tejedor and Alice Tediosi and Michiel Kotterman and {van den Heuvel}, {Fredericus H.M.} and Johan Robbens and Fernandes, {Jos{\'e} O.} and {Romme Rasmussen}, Rie and Sloth, {Jens J.} and Ant{\'o}nio Marques",

year = "2018",

month = nov,

day = "30",

doi = "10.1016/j.foodchem.2017.11.045",

language = "English",

volume = "267",

pages = "15--27",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

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Alves, RN, Maulvault, AL, Barbosa, VL, Fernandez-Tejedor, M, Tediosi, A, Kotterman, M, van den Heuvel, FHM, Robbens, J, Fernandes, JO, Romme Rasmussen, R, Sloth, JJ & Marques, A 2018, 'Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets', Food Chemistry, vol. 267, pp. 15-27. https://doi.org/10.1016/j.foodchem.2017.11.045

TY - JOUR

T1 - Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

AU - Alves, Ricardo N.

AU - Maulvault, Ana L.

AU - Barbosa, Vera L.

AU - Fernandez-Tejedor, Margarita

AU - Tediosi, Alice

AU - Kotterman, Michiel

AU - van den Heuvel, Fredericus H.M.

AU - Robbens, Johan

AU - Fernandes, José O.

AU - Romme Rasmussen, Rie

AU - Sloth, Jens J.

AU - Marques, António

PY - 2018/11/30

Y1 - 2018/11/30

N2 - The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus).Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.

AB - The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus).Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.

KW - Bioaccessibility

KW - Seafood

KW - Steaming

KW - Toxic/essential elements

U2 - 10.1016/j.foodchem.2017.11.045

DO - 10.1016/j.foodchem.2017.11.045

M3 - Article

AN - SCOPUS:85034840710

SN - 0308-8146

VL - 267

SP - 15

EP - 27

JO - Food Chemistry

JF - Food Chemistry

ER -

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Abstract

Keywords

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Projects

ECSAFESEAFOOD: Priority environmental contaminants in seafood: safety assessment, impact and public perception

Cite this