title: Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca).
abstract: This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium, Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption of a wider variety of seafood species in a balanced and healthy diet.
authors.affiliation: Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: J
authors.initials: J
authors.lastname: Matos
authors.affiliation: Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
authors.forename: H M
authors.initials: HM
authors.lastname: Lourenço
authors.affiliation: Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
authors.forename: P
authors.initials: P
authors.lastname: Brito
authors.affiliation: Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal.
authors.forename: A L
authors.initials: AL
authors.lastname: Maulvault
authors.affiliation: Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: L L
authors.initials: LL
authors.lastname: Martins
authors.affiliation: Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal. Electronic address: cafonso@ipma.pt.
authors.forename: C
authors.initials: C
authors.lastname: Afonso
mesh_terms: D000818:Animals; D001682:Biological Availability; D003296:Cooking; D004032:Diet; D004063:Digestion; D006801:Humans; D008628:Mercury / Q000032:analysis* / Q000493:pharmacokinetics; D008767:Methylmercury Compounds / Q000032:analysis* / Q000493:pharmacokinetics; D008954:Models, Biological; D018570:Risk Assessment; D017747:Seafood / Q000032:analysis*; D012643:Selenium / Q000032:analysis* / Q000493:pharmacokinetics; D012754:Sharks / Q000378:metabolism*
chemical_list: D008767:Methylmercury Compounds; D008628:Mercury; D012643:Selenium
keywords: Bioaccessibility; Blue shark; Culinary treatments; Risk-benefit assessment; Selenium; Total mercury and methylmercury