罐装金枪鱼中的总汞含量：风险评估

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-07 DOI:10.1016/j.jfca.2025.107599

Mariela Castellano-Baquero , Soraya Paz-Montelongo , Carmen Rubio , Ángel J. Gutiérrez , Samuel Alejandro-Vega , Juan R. Jáudenes-Marrero , Javier Darias-Rosales , Eduardo Franco-Fuentes , Verónica Martín , Arturo Hardisson

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引用次数: 0

摘要

汞是一种化学元素，它在金枪鱼中的存在及其与人类健康的关系引起了争议，因为在饮食中过量接触汞会导致人类严重疾病。据报道，渔业产品，特别是金枪鱼，是汞的重要来源。然而，研究表明，并不是所有的物种都会积累对人类健康有显著影响的这种元素，这就是进行这项研究的原因。主要目的是确定在特内里费岛销售的水包装罐装金枪鱼样品中的总汞含量，并评估其饮食暴露情况。共采集了60个水包装金枪鱼罐头样品。家乐福品牌的浓度最高（0.858 mg/kg湿重）。总汞摄入量导致TWI的贡献率从4.7 %（对于体重为71.2 kg的老年人）到73.68 %（对于体重为4.8 kg的婴儿）。根据获得的结果，唯一有可能从金枪鱼罐头中过量摄入汞的人群是婴儿；然而，这种产品不是他们正常饮食的一部分。

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Total mercury content in canned tuna: Risk assessment

Mercury is a chemical element that has caused controversy regarding its presence in tuna and its relation to human health, as its dietary overexposure can cause severe diseases in humans. Fishery products, and especially tuna, are reported to be important sources of mercury. However, it has been shown that not all species accumulate this element in significant concentrations for human health and which is why this study has been carried out. The main objective is to determine the total mercury content in samples of water-packed canned tuna marketed in Tenerife and to evaluate its dietary exposure. A total of 60 samples of water-packed canned tuna were acquired. The highest concentration was found in the Carrefour brand (0.858 mg/kg of wet weight). Total mercury intake results in contribution percentages to the TWI from 4.7 % (for the elderly with a body weight of 71.2 kg) to 73.68 % (for infants with a body weight of 4.8 kg). According to the results obtained, the only population group that would be at risk of dietary overexposure to mercury from canned tuna would be infants; however, this product is not part of their normal diet.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.