食品中汞的人体生物有效性与健康危害

Bioavailability and adverse health effects of Hg from foods on humans:A critical review

汞(Hg)是一种强效神经毒素,对全球人口构成健康威胁.其中,食用含汞的食品是人类接触汞的一个主要来源.由于汞的生物富集和放大作用,并具有遗传毒性和致癌潜力,因此研究食品中汞污染对人体健康的影响至关重要.本文综述了食品中汞的来源,人体汞的生物有效性/生物可给性,以及汞暴露对人体的毒性效应.结果表明,现有食品汞的研究多围绕海产品、水稻、蘑菇、蔬菜和母乳几个方面,汞的生物有效性/生物可给性与总汞浓度无关,汞/硒比、营养、烹饪方法和食物成分会改变汞的有效态含量;即使在低水平下,汞暴露也会对健康产生较大的负面影响;汞对人体健康的影响主要集中在神经系统、免疫系统和生殖系统等.今后,应广泛探索其他食品中汞的暴露情况,综合考虑不同暴露途径、个体差异等,建立差异化评估模型,实现人体精准风险评估,开发科学有效的食品汞污染监测、阻控、补救措施,以降低膳食汞暴露的人体健康风险.

Mercury(Hg)is a potent neurotoxin that poses a health threat to the global population.Mercury exposure occurs via multiple pathways,whereas dietary exposure is the dominant route in the general human population,including fish,seafood,and rice consumption.Microorganisms may convert Mercury-containing compounds may be transformed into methylmercury(MeHg)by microorganisms in the environment.MeHg poses a severe hazard to human health through bioaccumulation and biomagnification through the food chain.MeHg exposure adversely affects neurodevelopment,leading to reduce cognitive function.Besides MeHg exposure may also impair the immune system and reproductive system.Approximately 20 million people worldwide are at risk from Hg exposure.Due to the bioconcentration and amplification of Hg,as well as the genotoxic and carcinogenic potential,it is essential to study the health risks and detrimental effects of human Hg exposure through dietary intake.