Metals in sardine and anchovy from Greek coastal areas: Public health risk and nutritional benefits assessment.

Abstract

Concentrations of 26 metals and elements were measured in sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) sampled from 6 Greek coastal areas in order to assess public health risks and benefits. Nutritional benefits seem to outweigh the potential risks arising from fish metal content, since various parameters (Safety Standards, Estimated Daily Intake, Maximum Safe Consumption, Hazard Quotient, Metal Pollution Index, As Carcinogenic Risk, Mercury toxicity - Selenium benefits, Nutrient Reference Values) indicated mostly safe consumption of the studied species. Weekly consumption of 480.76 g of sardine and anchovy poses minor risks (due to increased levels of essential metals like Fe and Zn in some cases) but great benefits regarding intake of essential elements like Mg, Fe, Cu, Zn, Mo, Ca, P, Se. The traces of inorganic As detected were well below all safety limits. Hg toxicity symptoms are not likely to appear and Se benefits are not likely to be compromised.