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Comprehensive Risk Assessment of Metals and Minerals in Seafood Using Bioaccessibility Correction.

Ștefania-Adelina Milea1, Ira-Adeline Simionov1,2, Nina-Nicoleta Lazăr1

  • 1REXDAN Research Infrastructure, "Dunărea de Jos" University of Galati, 98 George Coșbuc Street, 800385 Galati, Romania.

Journal of Xenobiotics
|June 25, 2025
PubMed
Summary

Seafood bioaccessibility and health risks were assessed for various species. While lead bioaccessibility increased significantly, overall risks from heavy metals were low, indicating safe consumption.

Keywords:
dietary exposurefood safetyhealth riskin vitro digestionseafood contamination

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Area of Science:

  • Food science and toxicology
  • Marine biology and public health
  • Nutritional chemistry

Background:

  • Seafood is a vital source of nutrients but can contain toxic elements, necessitating risk assessment.
  • Understanding metal and mineral bioaccessibility is crucial for accurate health risk evaluation.
  • Thermal processing can alter the levels and bioavailability of elements in seafood.

Purpose of the Study:

  • To quantify minerals and heavy metals in diverse seafood species before and after thermal processing.
  • To determine the bioaccessibility of these elements using simulated digestion.
  • To assess potential consumer health risks through established toxicological parameters.

Main Methods:

  • Analysis of mineral (P, S, K, Ca, Se) and heavy metal (Cd, Pb, Ni, Cr, Fe, Zn, Co, Mn, As) content in bivalve, gastropod, cephalopod, and crustacean species.
  • In vitro simulation of gastrointestinal digestion to measure element bioaccessibility.
  • Calculation of Estimated Daily Intake (EDI), Hazard Index (HI), and Cancer Risk (CR) for risk assessment.

Main Results:

  • Lead (Pb) bioaccessibility increased significantly post-processing, reaching 100% in some species.
  • Bioaccessibility of most metalloids remained below 100%, indicating partial absorption.
  • Potassium (K) and sulfur (S) showed the highest mineral bioaccessibility (up to 23%).
  • Highest metal intake rates were observed for Mytilus gigas (Cr, Cu, Zn).
  • Hazard Index and Cancer Risk values were below safety thresholds for all analyzed species.

Conclusions:

  • Seafood consumption poses no significant health risk based on Hazard Index and Cancer Risk assessments.
  • Thermal processing impacts metal bioaccessibility, with lead showing notable increases.
  • The study provides a framework for balancing seafood's nutritional benefits with potential toxicological concerns.