Seafood consumption and blood mercury concentrations in adults aged ≥20 y, 2007–2010
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Seafood consumption and blood mercury concentrations in adults aged ≥20 y, 2007–2010

Filetype[PDF-279.67 KB]


English

Details:

  • Alternative Title:
    Am J Clin Nutr
  • Personal Author:
  • Description:
    Background:

    Seafood is part of a healthy diet, but seafood can also contain methyl mercury—a neurotoxin.

    Objective:

    The objective was to describe seafood consumption in US adults and to explore the relation between seafood consumption and blood mercury.

    Design:

    Seafood consumption, obtained from a food-frequency questionnaire, and blood mercury data were available for 10,673 adults who participated in the 2007–2010 NHANES—a cross-sectional nationally representative sample of the US population. Seafood consumption was categorized by type (fish or shellfish) and by frequency of consumption (0, 1–2, 3–4, or ≥5 times/mo). Linear trends in geometric mean blood mercury concentrations by frequency of seafood consumption were tested. Logistic regression analyses examined the odds of blood mercury concentrations ≥5.8 μg/L (as identified by the National Research Council) based on frequency of the specific type of seafood consumed (included in the model as continuous variables) adjusted for sex, age, and race/Hispanic origin.

    Results:

    In 2007–2010, 83.0% ± 0.7% (±SE) of adults consumed seafood in the preceding month. In adults consuming seafood, the blood mercury concentration increased as the frequency of seafood consumption increased (P < 0.001). In 2007–2010, 4.6% ± 0.39% of adults had blood mercury concentrations ≥5.8 μg/L. Results of the logistic regression on blood mercury concentrations ≥5.8 μg/L showed no association with shrimp (P = 0.21) or crab (P = 0.48) consumption and a highly significant positive association with consumption of high-mercury fish (adjusted OR per unit monthly consumption: 4.58; 95% CI: 2.44, 8.62; P < 0.001), tuna (adjusted OR: 1.14; 95% CI: 1.10, 1.17; P < 0.001), salmon (adjusted OR: 1.14; 95% CI: 1.09, 1.20; P < 0.001), and other seafood (adjusted OR: 1.12; 95% CI: 1.08, 1.15; P < 0.001).

    Conclusion:

    Most US adults consume seafood, and the blood mercury concentration is associated with the consumption of tuna, salmon, high-mercury fish, and other seafood.

  • Subjects:
  • Source:
  • Pubmed ID:
    24522443
  • Pubmed Central ID:
    PMC10952048
  • Document Type:
  • Funding:
  • Volume:
    99
  • Issue:
    5
  • Collection(s):
  • Main Document Checksum:
  • Download URL:
  • File Type:

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