title: Influence of mercury bioaccessibility on exposure assessment associated with consumption of cooked predatory fish in Spain.
abstract: BACKGROUND
  Predatory fish tend to accumulate high levels of mercury (Hg). Food safety assessment of these fish has been carried out on the raw product. However, the evaluation of the risk from Hg concentrations in raw fish might be modified if cooking and bioaccessibility (the contaminant fraction that solubilises from its matrix during gastrointestinal digestion and becomes available for intestinal absorption) were taken into account. Data on Hg bioaccessibility in raw predatory fish sold in Spain are scarce and no research on Hg bioaccessibility in cooked fish is available. The aim of the present study was to evaluate Hg bioaccessibility in various kinds of cooked predatory fish sold in Spain to estimate their health risk.
  
  
  RESULTS
  Both Hg and bioaccessible Hg concentrations were analysed in raw and cooked fish (swordfish, tope shark, bonito and tuna). There were no changes in Hg concentrations during cooking. However, Hg bioaccessibility decreased significantly after cooking (42 ± 26% in raw fish and 26 ± 16% in cooked fish), thus reducing in swordfish and tope shark the Hg concentration to which the human organism would be exposed.
  
  
  CONCLUSIONS
  In future, cooking and bioaccessibility should be considered in risk assessment of Hg concentrations in predatory fish.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda Agustín Escardino 7, E-46980 Paterna, Valencia, Spain.
authors.forename: Silvia
authors.initials: S
authors.lastname: Torres-Escribano
authors.forename: Antonio
authors.initials: A
authors.lastname: Ruiz
authors.forename: Laura
authors.initials: L
authors.lastname: Barrios
authors.forename: Dinoraz
authors.initials: D
authors.lastname: Vélez
authors.forename: Rosa
authors.initials: R
authors.lastname: Montoro
mesh_terms: D000818:Animals; D001682:Biological Availability; D002273:Carcinogens / Q000008:administration & dosage / Q000032:analysis / Q000493:pharmacokinetics; D003296:Cooking; D004063:Digestion; D005399:Fishes; D006801:Humans; D008628:Mercury / Q000008:administration & dosage* / Q000032:analysis / Q000493:pharmacokinetics*; D008954:Models, Biological; D018482:Muscle, Skeletal / Q000737:chemistry; D009941:Organomercury Compounds / Q000008:administration & dosage / Q000032:analysis / Q000493:pharmacokinetics; D010473:Perciformes; D018570:Risk Assessment; D017747:Seafood / Q000009:adverse effects / Q000032:analysis*; D012754:Sharks; D013030:Spain; D014874:Water Pollutants, Chemical / Q000008:administration & dosage* / Q000032:analysis / Q000493:pharmacokinetics*
chemical_list: D002273:Carcinogens; D009941:Organomercury Compounds; D014874:Water Pollutants, Chemical; D008628:Mercury