49I-13 |
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J. A. LASRADO1, L. Dorworth2, S.-M. Shim1, and C. R. Santerre1. (1) Dept. of Foods & Nutrition, Purdue Univ., Stone Hall, Room 205, 700W State Street, West Lafayette, IN 47907-1264, (2) Illinois-Indiana Sea Grant Program, Purdue University, Aquatic Ecologist Specialist, Illinois-Indiana Sea Grant Program, Purdue-Calumet, Hammond, IN 76323-2094 Omega-3 fatty acids, such as EPA (C20:5n-3) and DHA (C22:6n-3), are found predominantly in fish. These compounds are important for fetal and infant brain development. However, fish may contain mercury that can pass via the placenta, into breast milk and cross the blood brain barrier. Mercury has been associated with developmental deficits. Therefore, government agencies such as the EPA and FDA have issued advisories to pregnant/nursing women warning against consumption of contaminated fish. However, benefits from moderate fish consumption for most consumers could outweigh the risks from contaminants like mercury. The objective of this research was to measure the levels of mercury and omega-3 fatty acids in fish sandwiches from restaurant chains to determine whether these products are nutritious and safe for consumers. Plain breaded/deep-fried fish sandwiches (cod, pollock and hoki) and tuna sandwiches, containing mayonnaise, were purchased from six restaurant chains from across northern Indiana. Five sandwiches from 4 stores within each restaurant chain were collected. Mercury residues in the homogenized samples were measured by Thermal Decomposition (Gold) Amalgamation-Atomic Absorption. Fat from fish tissue was extracted and fatty acids analysis was carried out using AOAC Method 991.39. Mercury in fish sandwiches from the six restaurant chains ranged from 0.005 to 0.132 ppm. All the samples had mercury levels below the FDA action level for raw fish (i.e., 1 ppm). Preliminary analyses indicated that levels of EPA and DHA ranged from 0 to 7.5 mg/g and 5.1 to 17.4 mg/g, respectively. Fish sandwiches from four of the six restaurant chains did not exceed the RfD for a 60 kg woman (0.1 µg mercury/ kg body weight/day). The recommendation for EPA plus DHA for pregnant and lactating women by the NAS is 0.14 and 0.13 g/d respectively. Preliminary analysis revealed that consuming 1 fish sandwich/week provides 53 and 166% of the AI for EPA plus DHA for a pregnant or nursing woman. Therefore, EPA and DHA, and mercury levels should be considered when giving advice to pregnant/nursing women to maximize benefits and minimize risks.
Session 49I, Toxicology & Safety Evaluation: General
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