Abstract
Seafood and seafood products contain high levels of arsenic, and for most people, seafood is the major source of arsenic exposure. In seafood, most arsenic is organically bound, and it is mainly found as arsenobetaine, which is considered nontoxic. Seafood generally contains low levels of inorganic arsenic, the most toxic form of arsenic, and the consumption of seafood contributes little to the dietary intake of inorganic arsenic. However, some types of seafood (e.g., some species of brown algae and bivalves) may contain high levels of inorganic arsenic. The consumption of edible seaweed or bivalves with an elevated level of inorganic arsenic may lead to an intake exceeding the provisional tolerable weekly intake (PTWI) of 0.015 mg per kg bodyweight. The potential risk of elevated levels of inorganic arsenic in some types of seafood must be recognized. Although inorganic arsenic is recognized as a human carcinogen, the PTWI value is yet to be followed by international regulations on the maximum permitted content of inorganic arsenic in foodstuffs.
Published Version
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