Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment
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ORIGINAL PAPER
Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment Wen Liao . Wenbo Zhao . Ye Wu . Nan Rong . Xiaowei Liu . Kaiming Li . Guang Wang
Received: 3 August 2019 / Accepted: 6 July 2020 Ó Springer Nature B.V. 2020
Abstract Seafood has been generally considered to be the main diet exposure source of metal(loid)s. We evaluated health risk of mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc (Zn) through consumption of cooked seafood based on bioaccessibility, which was obtained by physiologically based extraction test method. Results showed that cooking practices could decrease metal(loid)s concentration from seafood (by 6.0–45.7%). Metal(loid)s release from seafood in this study followed the descending order of Hg [ Zn [ Ni [ Cd [ Pb [ As [ Cu [ Cr. On average,
cooking lowered the bioaccessibility of As, Hg, Cd, Pb, Ni, Cr, Cu, and Zn by 15.2, 26.1, 30.9, 30.7, 25.7, 31.2, 17.6, and 22.4%, respectively. Health risk calculation results showed that Cr, Ni, and Zn in seafood species in this study were within the human health benefits range. Hg, Cd, Pb, and Cu exposure from cooked seafood was within the safe dose. However, we found that there is a potential of having cancer (especially bladder and lung cancer) for people exposure to iAs from seafood based on bioaccessible contents the first time. Keywords Fish Crustacea Cooking Bioaccessibility Health risk
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10653-020-00661-9) contains supplementary material, which is available to authorized users. W. Liao W. Zhao Y. Wu N. Rong X. Liu K. Li G. Wang The Key Laboratory of Water and Air Pollution Control of Guangdong Province, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou 510530, People’s Republic of China W. Liao W. Zhao Y. Wu N. Rong X. Liu K. Li G. Wang (&) State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou 510530, People’s Republic of China e-mail: [email protected]
List of symbols Ci Concentration of metal(loid)s in food (lg g-1) DC Daily consumption of food (g d-1) BW Average body weight (kg) THQ Target hazard quotient (unitless) EF Exposure frequency (days/year) ED Exposure duration (years) RfD The tolerable daily intake (lg d-1 kg-1) AT Average exposure time (days) TR Target cancer risk (unitless) CFS Cancer slope factor (mg kg-1 d-1)-1 LSD Least significant difference SD Standard deviation DL Detected level
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Environ Geochem Health
SRM HPLC ICP MS dw ww
Standard reference material High-pressure liquid chromatography Inductively coupled plasma Mass spectrometry Dry weight Wet weight
Introduction Metal(loid)s, including heavy metals and metalloid, are commonly found in the environment, and so
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