Bioaccessibility of metals in seafood: risk to human health.

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dc.contributorFABIOLA HELENA DOS SANTOS FOGACA, CTAA; Ricardo Alves; Vera Barbosa; Ana Luísa Maulvault; Patricia Anacleto; Carolina Camacho; Narcisa Bandarra; António Marques.
dc.creatorFOGACA, F. H. dos S.
dc.creatorALVES, R.
dc.creatorBARBOSA, V.
dc.creatorMAULVAULT, A. L.
dc.creatorANACLETO, P.
dc.creatorCAMACHO, C.
dc.creatorBANDARRA, N.
dc.creatorMARQUES, A.
dc.date2019-07-04T01:03:47Z
dc.date2019-07-04T01:03:47Z
dc.date2019-07-03
dc.date2019
dc.date2019-10-21T11:11:11Z
dc.date.accessioned2026-06-30T23:10:08Z
dc.descriptionDespite its well known nutritional attributes, seafood consumption can potentially represent human health hazards, as these species can often accumulate toxic elements namely as mercury, cadmium, lead and arsenic. In toxicological studies, the overall concentration of metals determined does not always reflect the amount that becomes available for absorption at the human intestinal epithelium during the digestive process, also defined as bioaccessibility. The inclusion of bioaccessibility in risk/benefit assessment provides more realistic estimates of metals ingestion through seafood consumption.
dc.descriptionPoster 378/110. 2 a 4 de abril de 2019.
dc.identifierIn: INTERNATIONAL CONFERENCE ON FOOD DIGESTION, 6., 2019, Granada. Proceedings... Granada: INFOGEST, 2019. p. 179.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1110339
dc.identifier.urihttp://hdl.handle.net/123456789/375650
dc.languageeng
dc.rightsopenAccess
dc.subjectTarget Hazard Quotient
dc.subjectAlimento
dc.subjectConsumo Alimentar
dc.subjectDigestão
dc.subjectFood consumption
dc.subjectIn vitro digestion
dc.titleBioaccessibility of metals in seafood: risk to human health.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)