Determination of essential elements (copper, manganese, selenium and zinc) in fish and shellfish samples. Risk and nutritional assessment and mercury-selenium balance

Department of Legal Medicine and Toxicology. School of Medicine, University of Granada, Spain.
Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association (Impact Factor: 2.9). 09/2013; 62. DOI: 10.1016/j.fct.2013.08.076
Source: PubMed


In this study, levels of copper, manganese, selenium and zinc have been determined in fresh, canned and frozen fish and shellfish products. A total of 485 samples of fish and shellfish species from Andalusia (Southern Spain) were analyzed for essential elements content. The potential human health risks for the consumers and the nutritional value of the products analyzed were assessed. Furthermore, the mercuryselenium ratios and the selenium health benefit value (Se-HBVs) were calculated. The highest concentrations of copper were found in crustaceans species (shrimp and prawn). Manganese levels were higher in canned bivalve molluscs, such as cockle and clam, and in fresh common sole. Concerning selenium, two fresh predatory fish species (tuna and swordfish) presented the most remarkable concentrations of this element. The highest concentration of the essential metals analysed was found for zinc, especially in fresh and canned mussels. All the species analyzed showed beneficial Hg:Se ratios and Se-HBVs, except for the shark species and gilt-head bream because of their high Hg levels and low Se content, respectively. The estimated daily intakes of the elements studied represented very low percentages of their reference values (0.1-3.9%), so they would not pose any risk for the average consumer.

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