title: Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil.
abstract: Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption of sushi and sashimi as commercialized by Japanese food restaurants in the city of Campinas (SP, Brazil). The total Hg content was determined by atomic absorption spectrometry with thermal decomposition and amalgamation, and the MeHg content calculated considering that 90% of the total Hg is in the organic form. The health risk was estimated from the values for the provisional tolerable weekly ingestion (PTWI) by both adults and children. The mean concentrations for total Hg were: 147.99, 6.13, and 3.42 µg kg-1in the tuna, kani, and salmon sushi samples, respectively, and 589.09, 85.09, and 11.38 µg kg-1in the tuna, octopus and salmon sashimi samples, respectively. The tuna samples showed the highest Hg concentrations. One portion of tuna sashimi exceeded the PTWI value for MeHg established for children and adults. The estimate of risk for human health indicated that the level of toxicity depended on the type of fish and size of the portion consumed.
authors.affiliation: a Postgraduate Programme in Nutrition and Health, Nutrition School, Ouro Preto Federal University , Ouro Preto , Minas Gerais , Brazil.
authors.forename: Jeanne Clécia
authors.initials: JC
authors.lastname: Alves
authors.affiliation: b Center of Food Science and Quality, Institute of Food Technology , Campinas , São Paulo , Brazil.
authors.forename: Esther
authors.initials: E
authors.lastname: Lima de Paiva
authors.affiliation: b Center of Food Science and Quality, Institute of Food Technology , Campinas , São Paulo , Brazil.
authors.forename: Raquel Fernanda
authors.initials: RF
authors.lastname: Milani
authors.affiliation: a Postgraduate Programme in Nutrition and Health, Nutrition School, Ouro Preto Federal University , Ouro Preto , Minas Gerais , Brazil.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Bearzoti
authors.affiliation: b Center of Food Science and Quality, Institute of Food Technology , Campinas , São Paulo , Brazil.
authors.forename: Marcelo Antonio
authors.initials: MA
authors.lastname: Morgano
authors.affiliation: a Postgraduate Programme in Nutrition and Health, Nutrition School, Ouro Preto Federal University , Ouro Preto , Minas Gerais , Brazil.
authors.forename: Késia
authors.initials: K
authors.lastname: Diego Quintaes
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D001938:Brazil; D002648:Child; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D020714:Maximum Tolerated Dose; D008628:Mercury / Q000032:analysis* / Q000633:toxicity*; D008767:Methylmercury Compounds / Q000032:analysis; D049831:Octopodiformes; D011634:Public Health; D012147:Restaurants; D018570:Risk Assessment / Q000379:methods; D017747:Seafood / Q000009:adverse effects / Q000032:analysis*; D013054:Spectrophotometry, Atomic
chemical_list: D008767:Methylmercury Compounds; D008628:Mercury
keywords: Japanese cuisine; Methylmercury; fish; food quality; salmon; tuna