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标题：Mercury concentrations in store‐bought shrimp
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作者：Angelle McCormick ; Matthew D. Robertson ; Rebecka Brasso 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：7
页码：3731-3737
DOI：10.1002/fsn3.1659
出版社：John Wiley & Sons, Ltd.
摘要：Most mercury exposure to humans comes from consumption of fish and shellfish; however, mercury concentrations are not known for all available seafood, particularly shrimp. Our objective was to estimate the concentration of mercury in a variety of store‐bought shrimp and then to compare total mercury concentrations to other information such as brand, harvest type, and total fat. We sampled a total of n = 159 shrimp from 10 different brands. Across 10 brands of shrimp, there was a significant effect of brand, with mean mercury concentrations among brands varying by up to an order of magnitude. We found no significant differences comparing shrimp between two capture types (wild‐caught and farm‐raised), which was perfectly collinear to whether shrimp were domestic or foreign. We did detect significant differences in mercury levels among different amounts of total fat in shrimp, with the lowest fat shrimp (1 g) having significantly more mercury than the highest fat shrimp (2 g). Although our results confirm that shrimp contains relatively low levels of mercury and is generally considered a good choice for consumers, this study is the first to report significant differences in mercury among both brands of shrimp and total fat content in shrimp.
关键词：consumer;fat content;Hg exposure;penaeid shrimp;seafood