Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Renata Kuras,Magdalena Stanislawska,Wojciech Wasowicz,Beata Janasik,Lucyna Kozlowska

doi:10.1007/s12011-017-0939-9

Abstract

The paper’s objective was to estimate weekly Hg intake from fish meals based on intervention research. Total Hg (THg) concentrations in blood and hair samples collected from men (n = 67) from an intervention study as well as muscular tissues of fresh and after heat-treating fish were determined using the thermal decomposition amalgamation atomic absorption spectrometry method (TDA-AAS) using direct mercury analyzer (DMA-80). The mean of the estimated weekly intake (EWI) was estimated at 0.62 μg/kg bw/week in the range 0.36–0.96 μg/kg body weight (bw) /week through the consumption of 4 edible marine fish species every day (for 10 days) by the participants from the intervention research in Lodz, Poland. The Hg intake in the volunteers in our intervention study accounted for 38.6% of the provisional tolerable weekly intake (PTWI) (1.6 μg/kg bw, weekly) value. The average Hg concentration in the analyzed fish ranged from 0.018 ± 0.006 mg/kg wet weight (Gadus chalcogrammus) to 0.105 ± 0.015 mg/kg wet weight (Macruronus magellanicus). The results for the average consumers were within PTWI of methylmercury (MeHg). Moreover, the average concentration of Hg in the selected fish after heat treatment did not exceed the maximum permitted concentrations for MeHg (MPCs = 0.5 mg/kg wet weight) in food set by the European Commission Regulation (EC/1881/2006). Hence, the risk of adverse effects of MeHg for the participants is substantially low.

Highlights

Food contamination is an issue that still raises attention
The average Hg concentration in the analyzed fish ranged from 0.018 ± 0.006 mg/kg wet weight and 0.023 ± 0.006 mg/kg wet weight (G. chalcogrammus) to 0.105 ± 0.015 mg/kg wet weight and 0.109 ± 0.015 mg/kg wet weight (M. magellanicus), respectively, in raw and fried fish and decreased as follows: M. magellanicus > G. morhua > P. virens > G. chalcogrammus
The estimated weekly intake in our research did not exceed the provisional tolerable weekly intake (PTWI) value suggested by the JECFA/European Food Safety Authority (ESFA) for MeHg (1.6 μg/kg bw/week)

Summary

Introduction

Food contamination is an issue that still raises attention. Harmful side effects for human health resulting from the intake of food contaminated with chemical substances have been the most frequently observed ones [1]. Humans are exposed to organic forms of mercury through fish and seafood consumption, in particular top predatory fish such as swordfish, marlin, king mackerel, tile fish, shark, and tuna. Its lipophilic properties facilitate a smooth transition between the blood-brain barrier (BBB) as well as placental barrier, which impairs metabolism of the nervous system. Mercury compounds, both organic and inorganic, are extremely toxic due to the high affinity with thiol groups of enzymes and proteins. Ingestion of fish contaminated with MeHg can lead to adverse health outcomes (ataxia, paresthesia, dysarthria, hearing defects, visual disturbances) [4]

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