Fish and Human Nutrition series
This series seeks to help consumers make a knowledge-based decision when choosing their seafood.
Selenium and Mercury Toxicity: The Tale of Fish
FS437/FSHN22-4by Razieh Farzad and Jeanette AndradeFebruary 22, 2022Not only is fish a good source of protein, but it also provides essential fatty acids such as omega-3, vitamins such as vitamin D, and minerals such as selenium. However, consumers are concerned about exposure to mercury through fish consumption. The degree of exposure to mercury depends on both the amount and the type of fish consumed. Additionally, recent studies have shown that Se can prevent mercury poisoning. To better understand the risk of mercury exposure through seafood consumption, understanding selenium-mercury interaction is useful. This new 4-page document is the first in a "Fish and Human Nutrition" series, which seeks to help consumers make a knowledge-based decision when choosing their seafood. Written by Razieh Farzad and Jeanette Andrade and published by the UF/IFAS Food Science and Human Nutrition Department.
Toxicidad del Selenio y del Mercurio: La Fábula de los Peces
FS442/FSHN22-4sby Razieh Farzad y Jeanette AndradeAugust 3, 2022El pescado es un componente esencial en una dieta equilibrada. No solo es una buena fuente de proteína, sino que también aporta ácidos grasos esenciales, como el omega-3; vitaminas, como la vitamina D; y minerales, como el selenio (Se). Sin embargo, a los consumidores les inquieta la exposición a mercurio por consumo de pescado. Además, estudios recientes han demostrado que el selenio puede prevenir la intoxicación por mercurio. Es útil entender la interacción entre el selenio y el mercurio para comprender mejor el riesgo de exposición a mercurio por consumo de pescados y mariscos. Written by Razieh Farzad and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2022.
