Unveiling the environmental and toxicological implications of potentially toxic elements levels in three marine fish species from the Red Sea

Abstract

This study investigates the levels of trace elements including chromium (Cr), lead (Pb), aluminium (Al), cadmium (Cd), barium (Ba), and arsenic (As) in three marine fish, collected from the Aqaba Gulf, Red Sea. Soaking treatment techniques were employed to assess their impact on elements levels and the associated potential health risks. The results showed that elements levels varied across species, with the order of levels being Al > Cr > Pb > Ba > Cd > As for Siganus luridus, Al > Cr > Pb > As > Ba > Cd for Lethrinus borbonicus, and Al > Cr > Pb > Cd > Ba > As for Cheilinus lunulatus. The highest level (78.95 ± 2.56 mg kg⁻¹ wet w-b) of studied metals was observed for Al, while the lowest level was obtained for As (0.14 ± 0.02 mg kg⁻¹ wet w-b). The study further assessed the effectiveness of soaking treatments, particularly a combined salt-acidic solution (T3), which significantly reduced the levels of most metals, especially As, Pb, and Cr, thereby improving the safety of the fish. While some variability was observed in Cd and Al levels, all exposure levels remained within permissible limits. Cancer risk (CR) values for Cd ranged from 1.2E-04 to 1.1E-03, placing them within the unacceptable range, suggesting a potential health risk. Lead, however, had CR values within the acceptable range, indicating a low risk, though caution is advised regarding long-term exposure. Cr and As indicated CR values between 1.9 E-04 to 4.3 E-03 and 3.5 E-04 to 3.8 E-03, respectively, both falling in the unacceptable range and indicating significant health risks. The results highlight the need for stringent monitoring and increased public awareness of trace elements contamination in marine environments and fish consumption. The present study is especially important for high fish consumers (HFC), who practice higher risks than the general population (GP). This study shows the potential of soaking treatments as a practical solution to reduce potentially toxic elements contamination in seafood, contributing to improved public health. Future research should focus on optimising soaking methods and their scalability for wider application in ensuring seafood safety.