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

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ID: 2576
2019
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Ranked #8 of 54 articles by views in food and chemical toxicology : an international journal published for the british industrial biological research association

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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.
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sofoulaki2019metalsfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Sofoulaki, Katerina;Kalantzi, Ioanna;Machias, Athanasios;Pergantis, Spiros A;Tsapakis, Manolis;
Journal food and chemical toxicology : an international journal published for the british industrial biological research association
Year 2019
DOI
S0278-6915(18)30792-0
URL
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