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. 2011;4(3):212-7.
doi: 10.1080/19393210.2011.605526.

Mercury and selenium content of Taiwanese seafood

G C Fang  1 , D H Nam, N Basu
Affiliations

Mercury and selenium content of Taiwanese seafood

G C Fang et al. Food Addit Contam Part B Surveill. 2011.

Abstract

Fish consumption is avid in Taiwan (and other Asian nations), but little is known about the mercury and selenium content in local seafood. This paper reports on total mercury, methylmercury and selenium levels from 14 commonly consumed seafood items obtained from Taichung, Taiwan. Mean total mercury concentrations varied nearly 100-fold across species. Fifty per cent of the marlins sampled and 35% of the sharks exceeded the 0.3 µg g(-1) US Environmental Protection Agency (USEPA) guideline. Methylmercury comprised a majority of the total mercury in all species. In all species studied there was a molar excess of selenium over mercury. The rank order of mean selenium-mercury molar ratios was red tilapia (166.8) > abura (87.9) > river prawn (82.4) > whiteleg shrimp (64.2) > butterfish (44.6) > milkfish (37.0) > tuna (15.6) > grouper (13.9) > ayu (13.4) > coral hind (13.0) > weever (11.8) > saury (9.0) > shark (7.8) > marlin (4.2).

Keywords: fish; mercury; risk–benefit; selenium; selenium health benefit value.

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