Fish and fish products as risk factors of mercury exposure
نویسندگان
چکیده
منابع مشابه
Mercury Exposure and Fish
The findings come from a nine-year University of Rochester study conducted in the Republic of the Seychelles, an island nation in the Indian Ocean where most people eat nearly a dozen fish meals each week and whose mercury levels are about 10 times higher than most U.S. citizens. Indeed, no harmful effects were seen in children at levels up to 20 times the average U.S. level. The work is publis...
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BACKGROUND The direct and close relationship between fish consumption and blood and hair mercury (Hg) levels is well known, but the influence of fish consumption on inorganic mercury in blood (B-IHg) and in urine (U-Hg) is unclear. OBJECTIVE Examine the relationship between fish consumption, total, inorganic and organic blood Hg levels and urinary Hg concentration. METHODS A cross-sectional...
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Introduction: Exposure to mercury (Hg) by consumption of fish is a recent health concern. So, it is important to evaluate the health risks related to canned fish consumption. The purpose of this study was to investigate the potential health risk based on Hg concentration in people who consumed canned fish with a probabilistic approach in Isfahan City, the central province in Iran. Materials an...
متن کاملFish Consumption and Mercury Exposure among Louisiana Recreational Anglers
BACKGROUND Methylmercury (MeHg) exposure assessments among average fish consumers in the United States may underestimate exposures among U.S. subpopulations with high intakes of regionally specific fish. OBJECTIVES We examined relationships among fish consumption, estimated mercury (Hg) intake, and measured Hg exposure within one such potentially highly exposed group, recreational anglers in ...
متن کاملAdenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) of some fish species and heated fish products were determined by high-performance liquid chromatography (HPLC) and rapid paper strip method. The K value, calculated from ATP degradation products, the percent of the s...
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ژورنال
عنوان ژورنال: Annals of Agricultural and Environmental Medicine
سال: 2018
ISSN: 1232-1966,1898-2263
DOI: 10.26444/aaem/84934