Abstract
This paper examines the health risks of exposure to methylmercury (MeHg) through the consumption of mercury-contaminated seafood in Taiwan, based on the total diet study (TDS) method. Samples of seafood (n = 140) were purchased at fishing harbors or supermarkets and classified into seven categories (pelagic fish, inshore fish, farmed fish, shellfish, cephalopods, crustaceans, and algae). For each sample, we analyzed raw and cooked versions and compared the concentration difference. Total mercury (THg) was detected at the highest rate and in the highest concentrations in pelagic fish, followed by inshore fish and other farmed fish. The average concentration of THg was higher after cooking. In a 75th percentile scenario, the hazard indices for children aged 1 to 3 years and children aged 4 to 6 years were higher than 100% of the provisional tolerable weekly intake. Taking into consideration the risk assessment results, MeHg concentrations, and the nutritional composition of fish, we have provided weekly consumption advisories for children aged 1 to 3 years, children aged 4 to 6 years, and childbearing women aged 19 to 49 years. The weekly consumption advisories for childbearing women are 35 g/week of pelagic fish and 245 g/week of inshore fish based on the risk results from MeHg and the potential benefits from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake.
Highlights
IntroductionMercury (Hg) is a metal that is released into the environment from both natural and anthropogenic sources
To conservatively estimate the concentrations of THg and MeHg, according to the assumptions applied by the World Health Organization (WHO) European Programme for Monitoring and Assessment of Dietary Exposure to Potentially Hazardous Substances (GEMS/Food-EURO), if the proportion of analytical results that are non-detectable (ND)
The proportion of ND analytical results was less than 60%, so we calculated the average concentration by replacing the ND results with LOD/2
Summary
Mercury (Hg) is a metal that is released into the environment from both natural and anthropogenic sources. Hg undergoes a series of complex transformations, and Hg cycles between the atmosphere, oceans, and land. Most of these contaminants enter water bodies, into aquatic organisms through bioaccumulation, and build up at higher concentrations in animals near the top of the food chain. The three chemical forms of total mercury (THg) are elemental or metallic Hg, inorganic Hg, and organic Hg. Methylmercury (MeHg) is by far the most common form of organic Hg in the food chain. MeHg is of particular concern as MeHg can build up in certain edible freshwater and saltwater fish and marine mammals to levels that are many times greater than levels in the surrounding water [2,3]
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