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)

J. Matos; H.M. Lourenco; P. Brito; A.L. Maulvault; L.L. Martins; C. Afonso

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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)

机译：总汞，甲基汞和硒的生物可及性对食用和煮熟的蓝鲨（Prionace glauca）有关的风险/惠益的影响

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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.

机译：这项研究的目的是通过使用体外消化方法，考虑到硒，汞和甲基汞的生物可及性，确定食用和煮熟的蓝鲨的相关利益和风险。煮熟的样品中硒，汞和甲基汞的含量较高，尤其是烤蓝鲨鱼。烤制样品中硒的生物可及性高于83％，烤制样品中Hg和MeHg的生物可及性较低，接近50％。此外，所有Se-Health有益值均为负，MeHg：Se摩尔比大于1。风险收益评估得出的生鲨鱼或煮熟的蓝鲨的最大食用量为一年一餐，因此强调需要建议在均衡健康的饮食中食用更多种类的海鲜。

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来源
《Environmental research》 |2015年第novaptab期|123-129|共7页
作者
J. Matos; H.M. Lourenco; P. Brito; A.L. Maulvault; L.L. Martins; C. Afonso;
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作者单位

Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;

Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasilia, 1449-006 Lisboa, Portugal,CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal;

Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasilia, 1449-006 Lisboa, Portugal,CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal;

Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasilia, 1449-006 Lisboa, Portugal;

Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;

Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasilia, 1449-006 Lisboa, Portugal,CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal;

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Blue shark; Culinary treatments; Selenium; Total mercury and methylmercury; Bioaccessibility; Risk-benefit assessment;

机译：蓝鲨烹饪治疗;硒;总汞和甲基汞;生物可及性;风险效益评估;

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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)

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