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

2016-10-17Journal article Restricted access
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dc.contributor.authorAfonso, Cláudia
dc.contributor.authorCosta, Sara
dc.contributor.authorCardoso, Carlos
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorLourenço, Helena
dc.contributor.authorGonçalves, Susana
dc.contributor.authorOliveira, Rui
dc.contributor.authorCarvalho, Maria Luísa
dc.contributor.authorMartins, Maria Fernanda
dc.contributor.authorBandarra, Narcisa
dc.contributor.authorNunes, Maria Leonor
dc.date.accessioned2017-03-03T18:37:00Z
dc.date.available2021-10-18T00:30:09Z
dc.date.issued2016-10-17
dc.description.abstractThe 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.pt_PT
dc.description.abstractHighlights: 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.
dc.description.sponsorshipThis 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ. Food Compos. Anal. 2018 May;68:118-127. doi:10.1016/j.jfca.2016.10.003. Epub 2016 Oct 17.pt_PT
dc.identifier.doi10.1016/j.jfca.2016.10.003pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/4472
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0889157516301764pt_PT
dc.subjectFood Analysispt_PT
dc.subjectGilthead Seabreampt_PT
dc.subjectArsenicpt_PT
dc.subjectMercurypt_PT
dc.subjectMethylmercurypt_PT
dc.subjectSeleniumpt_PT
dc.subjectEssential Elementspt_PT
dc.subjectContaminantspt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectRisk-benefit Assessmentpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleBioaccessibility in risk-benefit analysis of raw and cooked seabream consumptionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FSAU-ESA%2F103825%2F2008/PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.fundingStream3599-PPCDT
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication1ce31d6e-0fd1-4d14-9c2d-05b898a246de
relation.isProjectOfPublication.latestForDiscovery1ce31d6e-0fd1-4d14-9c2d-05b898a246de

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