Heavy metal risks in aquatic foods.

Area of Science:

• Environmental Health
• Food Safety
• Nutritional Science

Background:

• Aquatic foods are crucial sources of essential nutrients like EPA + DHA.
• However, they can accumulate hazardous heavy metals (mercury, cadmium, lead, arsenic), posing significant health risks.
• Assessing these risks and benefits is vital for public health and sustainable food practices.

Purpose of the Study:

• To analyze global heavy metal levels in aquatic foods.
• To conduct comprehensive health risk and risk-benefit assessments.
• To inform policies and consumer choices for safe aquatic food consumption.

Main Methods:

• Analysis of over 138,000 World Health Organization records on heavy metal content in aquatic foods.
• Health risk assessment evaluating non-cancer and cancer risks from specific heavy metals.
• Risk-benefit analysis comparing nutritional benefits (EPA + DHA) against heavy metal risks.

Main Results:

• 97.6% of aquatic products met safety standards; mercury (96.2%) and cadmium (97.2%) showed high compliance, though variations exist by species and region.
• Mercury is a primary non-cancer risk, exceeding thresholds in 69 countries. Cadmium, lead, and arsenic pose cancer risks, with cadmium exceeding thresholds in 20 countries.
• The health benefits of EPA + DHA from aquatic foods generally outweigh heavy metal risks, with net benefits exceeding safe consumption limits.

Conclusions:

• While most aquatic foods are safe, targeted reduction of high-risk products can mitigate health risks.
• Global consumption levels are below safe limits, but awareness and policy are key.
• Promoting sustainable aquatic food consumption is essential, balancing nutritional benefits with heavy metal safety.