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zoom RSS レストランのマグロ寿司はスーパーのものより水銀濃度が高い/米国

<<   作成日時 : 2010/04/24 22:48   >>

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 レストランでのマグロ寿司はスーパーで買ったマグロより水銀濃度が高いという。
 スーパーマーケットは、キハダマグロの寿司を作る傾向があり、水銀量が少ない。
 ニューヨーク、ニュージャージ、コロラドで54のレストランと15のスーパーマーケットのスシをサンプリングし、水銀量などを調査した。DNAで100個の標本がメバチ、キハダマグロ、または3つの異なるクロマグロ種と認定された。すべてが、米国、欧州連合、日本、カナダ、WHOの基準水銀濃度以上かまたはそれに近い値であった。
 クロマグロトロ、キハダマグロ赤身よりも、メバチとクロマグロ赤身で水銀濃度が高かった。一般的には脂肪より筋肉中に水銀は貯まりやすい。キハダマグロは小さく若いうちに収穫されたために水銀が少ない可能性がある。
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半数以上のツナ缶から基準以上の水銀/米国
http://kurie.at.webry.info/201002/article_5.html
魚の摂取制限を緩和すべきか/米国 FDA
http://kurie.at.webry.info/200812/article_42.html
妊婦はもっと魚を食べるべきか?
http://kurie.at.webry.info/200710/article_24.html
妊娠中の魚の食べ方が子どもに影響
http://kurie.at.webry.info/200812/article_40.html
水銀による健康障害
http://kurie.at.webry.info/200801/article_45.html
マグロ寿司に高濃度の水銀/ニューヨーク
http://kurie.at.webry.info/200801/article_44.html
----------------------------------------------------
Restaurant Sushi May Have More Mercury Than Store-Bought Fare
Toxin concentrations higher in certain tuna species versus others, study finds
-- Margaret Steele
http://health.msn.com/medications/articlepage.aspx?cp-documentid=100257363

画像Toxin concentrations higher in certain tuna species versus others, study finds.

THURSDAY, April 22 (HealthDay News) -- The tuna sushi that you order in restaurants may have higher concentrations of mercury than the sushi you buy at your local supermarket, a new study finds.

Supermarkets tend to sell sushi made from yellowfin tuna, which contains less mercury than other tuna species, researchers report.

"We found that mercury levels are linked to specific species," Jacob Lowenstein, a graduate student working with the American Museum of Natural History in New York City, said in a news release from the museum. "So far, the U.S. does not require restaurants and merchants to clarify what species they are selling or trading, but species names and clearer labeling would allow consumers to exercise greater control over the level of mercury they [consume]," he added.

For their study, the researchers combined two efforts: DNA barcoding performed at the museum to identify specific species; and a mercury content analysis from experts at Rutgers University. The report was published online April 21 in Biology Letters.

"People who eat fish frequently have a particular need to know which species may be high in contaminants," said Michael Gochfeld, professor at Robert Wood Johnson Medical School in New Jersey. "Some agencies have been afraid that any mention of contaminants will discourage people from eating any fish."

The team sampled sushi from 54 restaurants and 15 supermarkets in New York, New Jersey and Colorado, and tested them for relative mercury content. Through DNA barcoding, 100 samples were identified as either bigeye tuna, yellowfin tuna or three different bluefin tuna species.

The team reported that all species tested exceeded or approached mercury concentrations permissible by the United States, the European Union, Japan and Canada, plus those set by the World Health Organization.

Higher mercury levels were found in bigeye tuna and bluefin akami, which is a lean, dark red tuna, than in bluefin toro, a fatty tuna, and yellowfin tuna akami, the researchers said. Mercury tends to accumulate in muscle rather than fat, so mercury content is usually -- but not always -- higher in leaner fish. Yellowfin tuna, for example, is lean, but may accumulate less mercury because it is smaller and harvested earlier than other species, they said.

The seafood industry took a critical view of the report.

"This is a study that tests mercury levels in fish, but stops short of any work exploring what -- if anything -- those levels mean for health," said Gavin Gibbons, director of media relations at the National Fisheries Institute, in an institute statement issued Wednesday.

He added that research has shown that "eating fish as a whole food -- omega-3s, selenium, lean protein, traces of mercury and all -- is a boost to heart and brain health."

In addition, Gibbons said, the U.S. Food and Drug Administration's mercury limit for seafood includes a 1,000 percent safety factor, "and approaching that limit or even slightly exceeding it does not equal health risk," he said.

More information

To learn more about mercury in seafood, see the U.S. Environmental Protection Agency.
SOURCES: American Museum of Natural History, news release, April 21, 2010; statement, National Fisheries Institute, April 21, 2010

Copyright @2010 HealthDay. All Rights Reserved.

-------------------------------------------------
DNA barcodes reveal species-specific mercury levels in tuna sushi that pose a health risk to consumers

1. Jacob H. Lowenstein1,2,*,
2. Joanna Burger3,4,
3. Christian W. Jeitner3,4,
4. George Amato5,
5. Sergios-Orestis Kolokotronis5,* and
6. Michael Gochfeld4,6,*

+ Author Affiliations

1. 1Department of Ecology, Evolution, and Environmental Biology, Columbia University, New York, NY 10027, USA
2. 2American Museum of Natural History, Division of Vertebrate Zoology, New York, NY 10024, USA
3. 3Division of Life Sciences, Department of Cell Biology and Neuroscience, and Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nelson Biological Laboratories, Rutgers University, Piscataway, NJ, USA
4. 4Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ 08854, USA
5. 5Sackler Institute for Comparative Genomics, American Museum of Natural History, New York, NY 10024, USA
6. 6Department of Environmental and Occupational Medicine, University of Medicine and Dentistry of New Jersey, Robert Wood Johnson Medical School, Piscataway, NJ 08854, USA

1. *Authors for correspondence (jlowenstein@amnh.org; koloko@amnh.org; gochfeld@eohsi.rutgers.edu).

Abstract

画像 Excessive ingestion of mercury―a health hazard associated with consuming predatory fishes―damages neurological, sensory-motor and cardiovascular functioning. The mercury levels found in Bigeye Tuna (Thunnus obesus) and bluefin tuna species (Thunnus maccoyii, Thunnus orientalis, and Thunnus thynnus), exceed or approach levels permissible by Canada, the European Union, Japan, the US, and the World Health Organization. We used DNA barcodes to identify tuna sushi samples analysed for mercury and demonstrate that the ability to identify cryptic samples in the market place allows regulatory agencies to more accurately measure the risk faced by fish consumers and enact policies that better safeguard their health.

Biol. Lett. Published online before print April 21, 2010, doi: 10.1098/rsbl.2010.0156

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