Mercury, lead, arsenic, and cadmium in Norwegian seafood products and consumer exposure

ABSTRACT

Seafood can be a source of contaminants, which may raise health concerns. The aim of this study was to analyse the levels of inorganic contaminants in commercially available seafood products and assess consumer exposure. Commercially available samples were collected from 2015–2018 and analysed as composite samples for mercury, lead, arsenic, and cadmium, using accredited methods. Levels of cadmium, lead, and arsenic were low and human exposure of these metals would be minimal from consumption of the analysed seafood products. Mercury levels were well below the EU maximum limit for mercury in fish. However, children, who are high consumers, might be at risk of exceeding the tolerable weekly intake for methyl mercury, when eating products with the highest mercury levels. The collected data can be used for future risk-benefit assessments as intake of processed seafood products represent a large proportion of the populations' seafood intake in Europe.

KEYWORDS:

• Contaminants
• mercury
• lead
• arsenic
• cadmium
• seafood
• fish
• exposure
• risk assessment

Acknowledgments

The authors are grateful for all technical and laboratory assistance, especially they thank Else Leirnes, Edel Erdal, and Annbjørg Bøkevoll. We would also like to express our gratitude to Jorån Østerholt Dalane and Ellen Kielland for input on the selection procedure and product descriptions and to Anita Røyneberg Alvheim for valuable input and language editing.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Institute of Marine Research; Norwegian Food Safety Authorities.