Fish – a source of dietary exposure to iodine and other chemicals
Authors:
Irena Řehůřková; Jan Šmoldas; Marcela Dofková; Jiří Ruprich
Authors‘ workplace:
Centrum zdraví, výživy a potravin, Státní zdravotní ústav, Brno
Published in:
Čas. Lék. čes. 2021; 160: 242-248
Category:
Review Article
Overview
Fish, fish products and seafood are an important part of a healthy diet. They make an important contribution as a dietary source of iodine, but also of other substances that have a positive effect on the human body. On the other hand, they contain contaminants (especially mercury/methylmercury) whose toxic properties affect food safety. Based on the results of dietary exposure monitoring and specialised studies by the National Institute of Health – Centre for Health, Nutrition and Food and international activities it can be concluded that there are clear benefits in terms of human health from the consumption of fishery products. Women and children should take care to include these products in their diets. The mercury/methylmercury content of common products in the Czech Republic is under control and the concentration levels are practically below the legislative limits. Care should be taken with fish and fish products where mercury may accumulate. The response of the European Commission, which is currently calling for a review of the maximum permissible limits for mercury/methylmercury in various fish species, is appropriate. This could help to further reduce dietary exposure to mercury in food and encourage fish consumption.
Keywords:
Fish – Nutrients – Contaminants – Iodine – fish products – mercury – methylmercury
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Addictology Allergology and clinical immunology Angiology Audiology Clinical biochemistry Dermatology & STDs Paediatric gastroenterology Paediatric surgery Paediatric cardiology Paediatric neurology Paediatric ENT Paediatric psychiatry Paediatric rheumatology Diabetology Pharmacy Vascular surgery Pain management Dental HygienistArticle was published in
Journal of Czech Physicians
2021 Issue 6
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