Essential and toxic metals in processed seafood marketed in Türkiye: Levels, exposure and health risk assessment

The increasing consumption of processed seafood worldwide raises growing concerns about heavy metal exposure and nutritional balance. Despite their high mineral value, limited information is available on the elemental composition and associated health risks of commercially processed aquatic products in Türkiye. To address this gap, twenty-nine products representing six processing categories (frozen, canned, smoked, marinated, paste, and caviar) were analysed for fourteen elements (Ca, Mg, K, Na, Fe, Cu, Mn, Zn, Ni, Cr, As, Cd, Pb, and Hg) using inductively coupled plasma-mass spectrometry (ICP-MS). Ca, Mg, and K concentrations ranged from 180 to 50,380, 160-3490, and 1000-23,520 mg kg^-1, respectively, confirming that these products are important dietary mineral sources. Among micronutrients, Fe and Cu ranged between 0.48 and 106.10 and 0.06-8.34 mg kg^-1, while Zn reached up to 84.50 mg kg^-1 in salmon caviar. The highest As level was detected in frozen shrimp (24.30 mg kg^-1), whereas Cd, Pb, and Hg remained below the Turkish Food Codex limits. Estimated weekly intake (EWI) and target hazard quotient (THQ) values were below provisional tolerable limits, with total THQ (TTHQ) ranging from 0.062 to 0.808 for adults and 0.014-0.189 for children. Non-carcinogenic safe consumption limits (Clim) indicated that products with higher As, Hg and Cr levels (F4, F6, F11, C6, and C2) should be limited to approximately 200-245 g week^-1 for adults and 85-105 g week^-1 for children. Overall, processed seafood products marketed in Türkiye can be safely consumed at current intake levels; however, continuous monitoring of As, Hg, and Zn concentrations is recommended to ensure long-term food safety and environmental sustainability.