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Benefit-risk assessment of consuming fish and shrimp from a large eutrophic freshwater lake, China

文献类型： 外文期刊

作者： Fang, Ting 1 ; Liang, Yangyang 1 ; Yang, Kun 1 ; Zhao, Xiuxia 1 ; Gao, Na 1 ; Li, Jing 1 ; Lu, Wenxuan 1 ; Cui, Kai 1 ; Li, Hui 2 ;

作者机构： 1.Anhui Acad Agr Sci, Fisheries Res Inst, Key Lab Freshwater Aquaculture & Enhancement Anhui, Hefei 230001, Anhui, Peoples R China

2.Anhui Agr Univ, Sch Resources & Environm, Hefei 230001, Anhui, Peoples R China

关键词： Food composition; Fatty acids; Trace elements; Benefit -risk assessment; Fish and shrimp

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 114 卷

页码：

收录情况： SCI

摘要： In this study, contents of fatty acids, essential trace elements (Fe, I, Zn, Se, Cu, Mo, Cr) and non-essential trace elements (As, Cd, Hg, Ni, Pb) were quantified in fish and shrimp species from large eutrophic Chaohu Lake, southeastern China. Total fat acids in the samples were 0.10-2.41 g/100 g, in which DHA+EPA were 0.03-0.24 g/100 g. Mean content of essential trace elements (mu g/g) in fish and shrimp species followed the order of Fe (10.3)> Cu (9.9)> Zn (7.7)> Cr (1.42)> Se (0.337)> Mo (0.285)> I (0.023). The As, Cd, Hg, Ni, Pb content in the samples were < 4.5-218, 14-97, 3-47, 4200-11300 and 144-1130 mu g/kg, respectively, which was below the national maximum limit with the exception of Pb content in several samples. Benefit-risk assessment for fish and shrimp consumption was conducted on the basis of nutrients and contaminants. To achieve the recommended 250 mg of DHA+EPA daily intake, results of benefit-risk assessment indicated that fish and shrimp consumption can be major source of Se, Cu, Mo and Cr intake, whereas fish consumption was potential non-carcinogenic risk exposure for Ni. Benefit-risk assessment contributed to the identification of main benefits and hazards of freshwater fish and shrimp consumption for general inland population in China, especially those residing in middle and lower reaches of the Yangtze River.

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