通过安全的鱼技术,最大限度地降低金属 (化物) 风险:对毒性机制的洞察
Preeti Kumari1, Umang Gupta2, Supriyo Basak3
1Amity Institute of Applied Sciences, Amity University Jharkhand, Ranchi, 835303, India. preetigmodi24@gmail.com.
Biological trace element research
|February 13, 2026
概括
鱼可以改变金属化物水平. 本综述探讨了不同的方法如何影响鱼类中的金属度,并提供了减少饮食中这些污染物的策略.
科学领域:
- 环境健康 环境健康
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
背景情况:
- 鱼是蛋白质和微量营养素的重要饮食来源.
- 可食用鱼中的金属化物污染是一个日益严重的公共卫生问题.
- 由于消费模式,评估鱼中的金属化物含量至关重要.
研究的目的:
- 审查各种方法对鱼类金属度的影响.
- 为了识别影响鱼类制备过程中的金属化物变化的因素.
- 提供建议,以减少通过鱼类消费的金属化物暴露.
主要方法:
- 关于研究鱼中的金属化物度的文献综述.
- 分析影响金属化物水平的因素,包括技术和器.
- 在过程中评估化学转化和生物可用性变化.
主要成果:
- 方法显著改变了鱼组织中的金属度.
- 漂水,挥发,水分损失和度效应是影响因素的关键因素.
- 生物可用性和与器的相互作用也在金属化物水平上起作用.
结论:
- 方法可以进行修改,以显著减少来自鱼类消费的金属化物暴露.
- 建议包括使用非反应性器,偏好煮沸或蒸,避免在金属中使用酸性制剂.
- 适当的食品处理,包括使用新鲜食材和适当的通风,对于最小化污染至关重要.
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