DAN - Posters/abstracts em congressos internacionais
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- Determination of arsenic and arsenic species present in three cooked fish speciesPublication . Coelho, Inês; Gueifão, Sandra; Costa, Sara; Afonso, Cláudia; Nunes, Leonor; Castanheira, IsabelChemical speciation in foodstuffs is of uttermost importance since it is nowadays recognized that both toxicity and bioavailability of an element depend on the chemical form in which the element is present. Regarding arsenic, inorganic species are classified as carcinogenic while organic arsenic, such as arsenobetaine (AsB) or arsenocholine (AsC), is considered less toxic or even non-toxic. Fish samples, from 3 different species (gilthead sea bream, meagre and salmon), were subjected to three different cooking methods: boiling, grilling and roasting. Arsenic content was determined on both raw and cooked samples by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Speciation studies were carried out by coupling a High Performance Liquid Chromatographer (HPLC) to an ICP-MS. To guaranty the quality of results samples were analyzed in duplicates and a reference material was used for total concentration determination and for speciation studies complying with metrological requirements. The obtained results for total arsenic were between 265 µg.kg-1 and 7585 µg.kg-1. The lowest value was observed in the samples from boiled meagre and the highest in grilled gilthead sea bream. The speciation studies revealed that, even though fish samples presented a high content of arsenic, more than 90% of the arsenic present was in the form of arsenobetaine. Apparently, the culinary treatment does not enhance the interconversion of species.
- Development of National recommendations for fish consumption in Portugal considering methylmercury exposurePublication . Fernandes, Paulo; Afonso, Cláudia; Bico, Paula; Bandarra, Narcisa; Borges, Marta; Carmona, Paulo; Carvalho, Catarina; Correia, Daniela; Gonçalves, Susana; Lopes, Carla; Lourenço, Helena; Monteiro, Sarogini; Nabais, Pedro; Oliveira, Luísa; Santiago, Susana; Severo, M.; Torres, Duarte; Dias, Maria da GraçaIntroduction: Fish is an important part of the Portuguese diet and a major source of long-chain omega-3 fatty acids. However, it also represents the main dietary source of methylmercury (MeHg), a neurotoxic compound especially harmful during critical stages of development such as pregnancy and early childhood. In response to European Commission Recommendation EU 2022/1342, Portugal undertook a national initiative to assess MeHg exposure and derive population-based consumption guidelines. Methodology: A multidisciplinary working group comprising six public institutions and coordinated by the Directorate-General for Food and Veterinary (DGAV) was established in 2018. The team performed a quantitative risk–benefit assessment (RBA) combining national data on MeHg, EPA, and DHA levels in commonly consumed fish species with food consumption data from the National Food and Physical Activity Survey (IAN-AF 2016). The assessment considered both the toxicological risks of MeHg and the nutritional benefits of omega-3 fatty acids. Results: The RBA showed that, for the general population, the benefits of fish consumption outweigh the risks of MeHg exposure. However, for vulnerable groups - pregnant and breastfeeding women and children under 10 years—the risks were more significant. As a result, differentiated dietary recommendations were developed. For the general population, a frequency of 4–7 servings per week of any fish species was advised. For vulnerable groups, 3–4 servings per week of fish species with medium to low MeHg levels were recommended, while species with high MeHg content (e.g., fresh tuna, swordfish, shark) should be avoided. Conclusions: The resulting recommendations were disseminated through a multilingual infographic, public presentation, and press release. Additional outreach actions targeting health professionals and school meal providers are planned to increase awareness among at-risk populations. Topic relevance: This work exemplifies a science-based approach to public health policy, combining food safety and nutrition to inform national dietary guidelines, with direct implications for risk communication and health promotion.