Health risk assessment attributed the consumption of fish and seafood in Belém, Pará, Brazil

Abstract

BackgroundMercury is one of the metals responsible for environmental contamination and the intoxication of human beings, mainly due to the increasing use of mercury in the formation of amalgam, a metallic alloy formed by the reaction between mercury and metallic gold, which is often drained into the aquatic environment. AimTherefore, this study evaluated 20 species of fish and seafood, commercialized in the metropolitan region of Belém (Pará, Brazil). Materials and methodsMercury was quantified using DMA. The limits of detection and quantification obtained were 0.027 and 0.091 μg g-1, respectively. The fresh fish muscle samples (n = 3) were weighed in a nickel boat and placed in the autosampler of the DMA for the quantification of total Hg (THg). Method accuracy was realized and confirmed using fish protein-certified reference material for trace metals (DORM-4). ResultsThe mercury concentration (THg) of fish samples ranged from 0.003 to 0.209 μg g-1, pratiqueira, and codfish, respectively. Assessment of health risks associated with the ingestion of mercury present in fish was carried out from the Estimated weekly intakes (EWI), Target hazard quotient (THQ), and Maximum Safe Consuming Quantity (MSCQ). Consumption of fish and seafood may pose a non-carcinogenic and carcinogenic health risk. ConclusionThe value of THg concentrations in all species was within the regulatory limits for fish, except Corvina fish sample that was below the limit of detection. The RiskHg was less than 1, showing a low risk of mercury exposure. The PTWI ranged from 0.005 to 0.323 for a consumption of 173 g of fish. The THQ values found were lower than 1, showing that the samples studied do not have a carcinogenic effect when consumed. The MSCQ values obtained were considered high, since the index is related to the mass of 25 g of fish consumed daily. This study showed the importance of monitoring and assessing the health risk of mercury in fish and seafood consumed by the population.