Health risk assessment of methyl mercury from fish consumption in a sample of adult Qatari residents

Fish constitutes an essential source of high-quality protein and is, at the same time, the source of exposure to many hazardous contaminants, namely mercury and methyl mercury (MeHg). This study aims at assessing the risk that MeHg poses to the health of adult Qatari residents through fish consumption. Data on fish consumption were collected using a self-administered online survey composed of three sections that collected information about the fish-eating patterns of the participants. The fish species that were reported to be consumed by ≥ 3% of the respondents were sampled and analyzed for their total mercury (T-Hg) content levels. MeHg concentrations were derived from T-Hg content levels using a scenario-based approach. Disaggregated fish consumption and contamination data were combined using the deterministic approach to estimate MeHg intakes. The average, 75th, and 95th percentiles of the MeHg intake estimates were determined and compared to the tolerable weekly intake (TWI) set by the European Food Safety Agency (EFSA) (1.3 μg·kg−1·w−1). All fish samples contained T-Hg at levels ˂ 0.3–0.5 µg/g with a mean value of 0.077 µg/g. The study population had an average fish consumption of 736.0 g/week. The average estimated weekly intakes of MeHg exceeded TWI for some fish consumers including females of childbearing age and those following a high-protein diet. Our study highlights the need to establish regulatory guidelines and dietary advice based on risk/benefit ratio.The study was supported by the central Food laboratory of the ministry of public health.Scopu

MERCURY AND METHYL MERCURY IN FISH: CONTAMINATION LEVELS AND HEALTH RISKS

This study aims to assess the risks that mercury and methyl mercury would be posing on the health of fish consumers. The fish consumption patterns of Qatar residents aged 18 years and above were obtained using a fish frequency questionnaire. The Mercury contamination levels of the most consumed fish species were determined using a validated ICP-MS method. Total Mercury average concentration were 0.077 mg/kg ww and ranged between 0.001 mg/kg ww in Safi and 0.443 mg/kg ww in Hamour. PCA analysis was done for the contamination and the exposure. Results demonstrated that contamination levels are primarily affected by protein-lipid content in predatory species. Exposure to Mercury and Methyl mercury was determined via the deterministic approach, using both aggregated and disaggregated fish consumption data and simple distribution. Two scenarios were used to determine methyl mercury level from measured mercury level (MeHg100% and MeHg based on values reported in the literature). Hamour, Chanad, and canned tuna contributed significantly to the mercury exposure. The aggregated method revealed that the high fish consumption was the main source of the risk exposure. The median, 75th, and 95th percentile using the Hazard Quotient index (HQ) compared to the TWI and PTWI for all cohorts. Exposure to mercury from fish using aggregated method poses a risk on the health of Qatari women of the child-bearing age, and for all high fish consumers (P95)

The Causes and Effects of Mercury and Methylmercury Contamination in the Marine Environment: A Review

Purpose of Review The concern of mercury pollution and the impact that it poses on the marine environment were studied heavily since the case of the poison from Minamata bay in the 1960s. The present study provides an insight into the cycle of mercury and methylmercury in the marine environment and the bioindicators that reflect the exposure levels. The paper also used the driving forces, pressures, states, impacts, and responses (DPSIR) analysis to evaluate the global mercury and methylmercury contamination problem. Recent Findings The high global budgets of atmospheric total mercury influence the ocean surface water. Therefore, the aquatic environment contamination level is in turn affected by the surrounding emission sources such as industrial and petroleum activities in addition to the transport and fate of mercury across the environmental compartments. This will increase the mercury levels in fish species and will cause an adverse risk to human health through biomagnification. Summary This review presents a thorough description of mercury sources and emissions and their fate and transport across the different environmental compartments, despite the fact that serious mitigation measures were taken and guidelines were applied. The risk from fish consumption is still a serious concern as a result of the current mercury emissions and stability and persistent characteristics. Other Information Published in: Current Pollution Reports License: https://creativecommons.org/licenses/by/4.0See article on publisher's website: http://dx.doi.org/10.1007/s40726-022-00226-7</p

Total Hg levels distribution in fish and fish products and their relationships with fish types, weights, and protein and lipid contents: A multivariate analysis

This study investigates the mercury (Hg) levels distribution in fish and fish products and their relationships with fish types, weights, protein, and lipid contents in Qatar. Principal component analysis (PCA) was employed to analyze the influence of lipids and protein content on Hg accumulation in the fish tissues. Additionally, the impact of Hg concentration and fish consumption on the estimated weekly intake (EWI). The PCA results showed that Hg contamination levels are primarily affected by protein-lipid content in predatory species. The results showed that high lipid content reflected lower Hg levels and that high Hg levels in fish with high lipid content indicated a polluted environment. The finding of the PCA of EWI, consumption, and Mercury concentration indicate that EWI is highly correlated to Mercury concentration except in the case of low Mercury concentration. 2023 Elsevier LtdThis publication was made possible by Qatar University grant # [QUST-1-CAS-2022-312]. The findings achieved herein are solely the responsibility of the author[s]. Special thanks to the Central Food Laboratories, Public Health Department, Qatar.Scopu