title: Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab.
abstract: Regular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with in vitro human digestion of raw and cooked black scabbard fish (Hg; steamed, fried and grilled) and edible crab (Cd and As; steamed and boiled) tissues. Additionally, the toxicological hazards associated with the consumption of these products were also discussed. Generally, Hg, Cd and As bioacessibility increased throughout the digestion process. Cadmium and As revealed high bioaccessibility rates in raw and cooked samples (up to 100%), whereas lower bioaccessible fractions of Hg was observed (up to 40%). Furthermore, this study pointed out the importance of food matrix, elemental chemical properties and cooking practices in the bioaccessibility of Hg, Cd and As. The toxicological hazards revealed that edible crab brown meat (Cd) and grilled black scabbard fish (MeHg) consumption in children should be moderated. In contrast, edible crab muscle (Cd) and fried or steamed black scabbard fish (MeHg) should be consumed to minimize exposure. The use of bioaccessible contaminant data strongly reduced the toxicological risks of MeHg, whereas less risk reduction occurred with Cd and inorganic As.
authors.affiliation: Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, IP/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal.
authors.forename: Ana Luísa
authors.initials: AL
authors.lastname: Maulvault
authors.forename: Raquel
authors.initials: R
authors.lastname: Machado
authors.forename: Cláudia
authors.initials: C
authors.lastname: Afonso
authors.forename: Helena Maria
authors.initials: HM
authors.lastname: Lourenço
authors.forename: Maria Leonor
authors.initials: ML
authors.lastname: Nunes
authors.forename: Inês
authors.initials: I
authors.lastname: Coelho
authors.forename: Tomaz
authors.initials: T
authors.lastname: Langerholc
authors.forename: António
authors.initials: A
authors.lastname: Marques
mesh_terms: D000818:Animals; D001151:Arsenic / Q000737:chemistry / Q000493:pharmacokinetics*; D001682:Biological Availability; D003386:Brachyura; D002104:Cadmium / Q000737:chemistry / Q000493:pharmacokinetics*; D003296:Cooking; D005399:Fishes; D005504:Food Analysis; D005506:Food Contamination; D006801:Humans; D008628:Mercury / Q000737:chemistry / Q000493:pharmacokinetics*; D012758:Shellfish / Q000032:analysis*; D014874:Water Pollutants, Chemical / Q000737:chemistry / Q000493:pharmacokinetics
chemical_list: D014874:Water Pollutants, Chemical; D002104:Cadmium; D008628:Mercury; D001151:Arsenic