Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market

Concentrations and human exposure levels

Diana Álvarez-Muñoz, Sara Rodríguez-Mozaz*, Silke Jacobs, Albert Serra-Compte, Nuria Cáceres, Isabelle Sioen, Wim Verbeke, Vera Barbosa, Federico Ferrari, Margarita Fernández-Tejedor, Sara Cunha, Kit Granby, Johan Robbens, Michiel Kotterman, Antonio Marques, Damià Barceló

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.

Original languageEnglish
Pages (from-to)570-581
JournalEnvironment International
Volume119
DOIs
Publication statusPublished - 1 Oct 2018

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endocrine disruptor
seafood
drug
market
pollutant
exposure
chemical compound
health risk
cancer
analytical method
European Union
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Keywords

  • Cooking
  • Dietary exposure
  • Endocrine disruptors
  • Pharmaceuticals
  • Risk
  • Seafood

Cite this

Álvarez-Muñoz, D., Rodríguez-Mozaz, S., Jacobs, S., Serra-Compte, A., Cáceres, N., Sioen, I., ... Barceló, D. (2018). Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels. Environment International, 119, 570-581. https://doi.org/10.1016/j.envint.2018.07.006
Álvarez-Muñoz, Diana ; Rodríguez-Mozaz, Sara ; Jacobs, Silke ; Serra-Compte, Albert ; Cáceres, Nuria ; Sioen, Isabelle ; Verbeke, Wim ; Barbosa, Vera ; Ferrari, Federico ; Fernández-Tejedor, Margarita ; Cunha, Sara ; Granby, Kit ; Robbens, Johan ; Kotterman, Michiel ; Marques, Antonio ; Barceló, Damià. / Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market : Concentrations and human exposure levels. In: Environment International. 2018 ; Vol. 119. pp. 570-581.
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abstract = "Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.",
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Álvarez-Muñoz, D, Rodríguez-Mozaz, S, Jacobs, S, Serra-Compte, A, Cáceres, N, Sioen, I, Verbeke, W, Barbosa, V, Ferrari, F, Fernández-Tejedor, M, Cunha, S, Granby, K, Robbens, J, Kotterman, M, Marques, A & Barceló, D 2018, 'Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels', Environment International, vol. 119, pp. 570-581. https://doi.org/10.1016/j.envint.2018.07.006

Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market : Concentrations and human exposure levels. / Álvarez-Muñoz, Diana; Rodríguez-Mozaz, Sara; Jacobs, Silke; Serra-Compte, Albert; Cáceres, Nuria; Sioen, Isabelle; Verbeke, Wim; Barbosa, Vera; Ferrari, Federico; Fernández-Tejedor, Margarita; Cunha, Sara; Granby, Kit; Robbens, Johan; Kotterman, Michiel; Marques, Antonio; Barceló, Damià.

In: Environment International, Vol. 119, 01.10.2018, p. 570-581.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market

T2 - Concentrations and human exposure levels

AU - Álvarez-Muñoz, Diana

AU - Rodríguez-Mozaz, Sara

AU - Jacobs, Silke

AU - Serra-Compte, Albert

AU - Cáceres, Nuria

AU - Sioen, Isabelle

AU - Verbeke, Wim

AU - Barbosa, Vera

AU - Ferrari, Federico

AU - Fernández-Tejedor, Margarita

AU - Cunha, Sara

AU - Granby, Kit

AU - Robbens, Johan

AU - Kotterman, Michiel

AU - Marques, Antonio

AU - Barceló, Damià

PY - 2018/10/1

Y1 - 2018/10/1

N2 - Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.

AB - Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.

KW - Cooking

KW - Dietary exposure

KW - Endocrine disruptors

KW - Pharmaceuticals

KW - Risk

KW - Seafood

U2 - 10.1016/j.envint.2018.07.006

DO - 10.1016/j.envint.2018.07.006

M3 - Article

VL - 119

SP - 570

EP - 581

JO - Environment International

JF - Environment International

SN - 0160-4120

ER -