Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption

Detalhes bibliográficos
Autor(a) principal: Afonso, Cláudia
Data de Publicação: 2016
Outros Autores: Costa, Sara, Cardoso, Carlos, Coelho, Inês, Castanheira, Isabel, Lourenço, Helena, Gonçalves, Susana, Oliveira, Rui, Carvalho, Maria Luísa, Martins, Maria Fernanda, Bandarra, Narcisa, Nunes, Maria Leonor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/4472
Resumo: The composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccessibility. The content of contaminants Hg and As displayed a significant increase for every culinary treatment, only As content in boiled fish did not increase. Regarding bioaccessibility, while bioaccessible As was high (over 96%), the share of Hg (and MeHg) available for intestinal absorption was reduced by cooking, especially by grilling, 39% (60%) and roasting, 38% (55%). The risk-benefit probabilistic assessment leads to an advice of not exceeding one weekly meal of gilthead seabream. This recommendation concerns mainly pregnant and nursing women. However, Se bioaccessibility was high —minimum of 85% in boiled seabream—, thus helping to balance the deleterious effects of MeHg.
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spelling Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumptionFood AnalysisGilthead SeabreamArsenicMercuryMethylmercurySeleniumEssential ElementsContaminantsBioaccessibilityRisk-benefit AssessmentSegurança AlimentarThe composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccessibility. The content of contaminants Hg and As displayed a significant increase for every culinary treatment, only As content in boiled fish did not increase. Regarding bioaccessibility, while bioaccessible As was high (over 96%), the share of Hg (and MeHg) available for intestinal absorption was reduced by cooking, especially by grilling, 39% (60%) and roasting, 38% (55%). The risk-benefit probabilistic assessment leads to an advice of not exceeding one weekly meal of gilthead seabream. This recommendation concerns mainly pregnant and nursing women. However, Se bioaccessibility was high —minimum of 85% in boiled seabream—, thus helping to balance the deleterious effects of MeHg.Highlights: Hg & As increased for every culinary treatment with exception of As in boiled fish; As Bioaccessibility was always very high (exceeding 96%); MeHg bioaccessibility was lower after grilling, 60%, & roasting, 55%; Risk-benefit assessment leads to advising not exceeding one weekly meal of seabream; Se bioaccessibility exceeded 85% and balanced the deleterious effects of MeHg.This work was supported by the project “GOODFISH”, Ref. PTDC/SAU-ESA/103825/2008 and the individual Post Doctoral Grants for the authors Cláudia Afonso, Ref.: SFRH/BPD/64951/2009, and Carlos Cardoso, Ref.: SFRH/BPD/102689/2014, all of “Fundação para a Ciência e a Tecnologia” (FCT).ElsevierRepositório Científico do Instituto Nacional de SaúdeAfonso, CláudiaCosta, SaraCardoso, CarlosCoelho, InêsCastanheira, IsabelLourenço, HelenaGonçalves, SusanaOliveira, RuiCarvalho, Maria LuísaMartins, Maria FernandaBandarra, NarcisaNunes, Maria Leonor2021-10-18T00:30:09Z2016-10-172016-10-17T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/4472engJ. Food Compos. Anal. 2018 May;68:118-127. doi:10.1016/j.jfca.2016.10.003. Epub 2016 Oct 17.0889-157510.1016/j.jfca.2016.10.003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:40:19Zoai:repositorio.insa.pt:10400.18/4472Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:39:11.079270Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
title Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
spellingShingle Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
Afonso, Cláudia
Food Analysis
Gilthead Seabream
Arsenic
Mercury
Methylmercury
Selenium
Essential Elements
Contaminants
Bioaccessibility
Risk-benefit Assessment
Segurança Alimentar
title_short Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
title_full Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
title_fullStr Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
title_full_unstemmed Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
title_sort Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
author Afonso, Cláudia
author_facet Afonso, Cláudia
Costa, Sara
Cardoso, Carlos
Coelho, Inês
Castanheira, Isabel
Lourenço, Helena
Gonçalves, Susana
Oliveira, Rui
Carvalho, Maria Luísa
Martins, Maria Fernanda
Bandarra, Narcisa
Nunes, Maria Leonor
author_role author
author2 Costa, Sara
Cardoso, Carlos
Coelho, Inês
Castanheira, Isabel
Lourenço, Helena
Gonçalves, Susana
Oliveira, Rui
Carvalho, Maria Luísa
Martins, Maria Fernanda
Bandarra, Narcisa
Nunes, Maria Leonor
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Afonso, Cláudia
Costa, Sara
Cardoso, Carlos
Coelho, Inês
Castanheira, Isabel
Lourenço, Helena
Gonçalves, Susana
Oliveira, Rui
Carvalho, Maria Luísa
Martins, Maria Fernanda
Bandarra, Narcisa
Nunes, Maria Leonor
dc.subject.por.fl_str_mv Food Analysis
Gilthead Seabream
Arsenic
Mercury
Methylmercury
Selenium
Essential Elements
Contaminants
Bioaccessibility
Risk-benefit Assessment
Segurança Alimentar
topic Food Analysis
Gilthead Seabream
Arsenic
Mercury
Methylmercury
Selenium
Essential Elements
Contaminants
Bioaccessibility
Risk-benefit Assessment
Segurança Alimentar
description The composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccessibility. The content of contaminants Hg and As displayed a significant increase for every culinary treatment, only As content in boiled fish did not increase. Regarding bioaccessibility, while bioaccessible As was high (over 96%), the share of Hg (and MeHg) available for intestinal absorption was reduced by cooking, especially by grilling, 39% (60%) and roasting, 38% (55%). The risk-benefit probabilistic assessment leads to an advice of not exceeding one weekly meal of gilthead seabream. This recommendation concerns mainly pregnant and nursing women. However, Se bioaccessibility was high —minimum of 85% in boiled seabream—, thus helping to balance the deleterious effects of MeHg.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-17
2016-10-17T00:00:00Z
2021-10-18T00:30:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/4472
url http://hdl.handle.net/10400.18/4472
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv J. Food Compos. Anal. 2018 May;68:118-127. doi:10.1016/j.jfca.2016.10.003. Epub 2016 Oct 17.
0889-1575
10.1016/j.jfca.2016.10.003
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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