Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish.
The effect of domestic pan-frying and grilling on Cd, Cr, Cu, Fe, Hg, Ni, Pb and Zn content of popular small Mediterranean finfish and shellfish was studied. The species selected -namely anchovy, bogue, hake, picarel, sardine, sand smelt, stripped mullet, Mediterranean mussel, shrimp and squid- are among the most commonly marketed and consumed in Greece and most of the Mediterranean countries. Both culinary practices examined resulted in increased metals concentrations compared to those of raw samples, the increment being inversely related to fish size and -in most cases- being more extended in pan-frying. The consumption of cooked seafood is expected to provide significant amounts of Fe and Zn followed, in decreasing order, by Cr, Cu and Ni. In addition, the estimation of (a) weekly intakes and (b) target hazard quotients for the toxic elements Cd, Hg and Pb revealed that the cooked fish and shellfish do not pose any health risk for the consumers.
Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 176 71 Athens, Greece. nickal@hua.gr
Nick
N
Kalogeropoulos
Sotirios
S
Karavoltsos
Aikaterini
A
Sakellari
Stella
S
Avramidou
Manos
M
Dassenakis
Michael
M
Scoullos
D000818:Animals; D003296:Cooking; D004032:Diet; D005399:Fishes; D005504:Food Analysis; D006801:Humans; D008460:Meat / Q000032:analysis*; D008522:Mediterranean Sea; D019216:Metals, Heavy / Q000737:chemistry*; D012758:Shellfish / Q000032:analysis; D014131:Trace Elements; D014874:Water Pollutants, Chemical / Q000737:chemistry*
D019216:Metals, Heavy; D014131:Trace Elements; D014874:Water Pollutants, Chemical