title: Persistent Organohalogens in Paired Fish Fillet and Eggs: Implications for Fish Consumption Advisories.
abstract: Fish consumption is associated with both health benefits from high-quality proteins, minerals, vitamins, and fatty acids and risks from contaminants in fish. Fish consumption advisories are issued by many government agencies to keep exposure to contaminants at a safe level. Such advisories are typically based on fillets and neglect consumption of other fish parts such as eggs by certain subpopulations. To evaluate potential for dietary exposure to toxic organic chemicals via fish eggs, we analyzed polybrominated diphenyl ethers (PBDEs), polychlorinated naphthalenes (PCNs), dioxin-like polychlorinated biphenyls (dlPCBs), and polychlorinated dibenzodioxins/furans (PCDD/Fs) in paired fillet and eggs of fish from a tributary to Lake Ontario, one of the North American Great Lakes. All wet weight based concentrations in fish eggs were statistically higher than in the paired fillet samples. In fish eggs, concentrations of Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 41-118, 0.3-1.7, and 30-128 ng/g wet weight (ww), respectively; Σ3PCDD/Fs and total (dlPCB+ PCDD/Fs) toxic equivalents (TEQs) were 4-22 and 9-54 pg/g ww, respectively. In fillet samples, Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 4-116, 0.05-0.66, and 6-85 ng/g, respectively; Σ3PCDD/Fs and TEQs were 2-10 and 3.4-31 pg/g ww, respectively. In contrast, the fillets had higher lipid normalized concentrations than the paired egg samples, suggesting that these chemicals did not reach equilibrium between the fillets and eggs. Accordingly, measured concentrations in eggs or empirical relationship with fillet rather than prediction from equilibrium partitioning model should be used to evaluate contaminant exposure via consumption of fish eggs. For fatty fish from the lower Great Lakes area, we suggest one fillet meal be reduced from the advised fish consumption frequency for consumptions of 207 ± 37, 39 ± 2, 105 ± 51, and 119 ± 9 g fish eggs of brown trout, Chinook salmon, Coho salmon, and rainbow trout, respectively.
authors.affiliation: University of Toronto , Toronto, Ontario, Canada M5S 3E5.
authors.forename: Xianming
authors.initials: X
authors.lastname: Zhang
authors.affiliation: University of Toronto , Toronto, Ontario, Canada M5S 3E5.
authors.forename: Nilima
authors.initials: N
authors.lastname: Gandhi
authors.affiliation: University of Toronto , Toronto, Ontario, Canada M5S 3E5.|Ontario Ministry of the Environment and Climate Change , 125 Resources Road, Toronto, Ontario, Canada M9P 3V6.
authors.forename: Satyendra P
authors.initials: SP
authors.lastname: Bhavsar
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D004531:Eggs / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D006114:Great Lakes Region; D055768:Halogenated Diphenyl Ethers / Q000032:analysis*; D006801:Humans; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D014874:Water Pollutants, Chemical / Q000032:analysis
chemical_list: D055768:Halogenated Diphenyl Ethers; D014874:Water Pollutants, Chemical; D011078:Polychlorinated Biphenyls
keywords: POPs; contaminant exposure; fish consumption advisory; human health; roe eggs; toxics