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Seafood, wine, rice, vegetables, and other food items associated with mercury biomarkers among seafood and non-seafood consumers: NHANES 2011-2012.


ABSTRACT: Fish/seafood consumption is a source of mercury; other dietary sources are not well described. This cross-sectional study used National Health and Nutrition Examination Survey (NHANES) 2011-2012 data. Participants self-reported consuming fish/seafood (N = 5427) or not (N = 1770) within the past 30 days. Whole blood total mercury (THg), methylmercury (MeHg), and urinary mercury (UHg) were determined. Diet was assessed using 24 h recall. Adjusted regression models predicted mercury biomarker concentrations with recent food consumption, while controlling for age, sex, education, and race/ethnicity. Geometric mean THg was 0.89 µg/L (95% confidence interval (CI): 0.78, 1.02) (seafood consumers) and 0.31 µg/L (95% CI: 0.28, 0.34) (non-seafood consumers); MeHg and UHg concentrations follow similar patterns. In adjusted regressions among seafood consumers, significant associations were observed between mercury biomarkers with multiple foods, including fish/seafood, wine, rice, vegetables/vegetable oil, liquor, and beans/nuts/soy. Among non-seafood consumers, higher THg was significantly associated with mixed rice dishes, vegetables/vegetable oil, liquor, and approached statistical significance with wine (p < 0.10); higher MeHg was significantly associated with wine and higher UHg was significantly associated with mixed rice dishes. Fish/seafood consumption is the strongest dietary predictor of mercury biomarker concentrations; however, consumption of wine, rice, vegetables/vegetable oil, or liquor may also contribute, especially among non-seafood consumers.

SUBMITTER: Wells EM 

PROVIDER: S-EPMC7183423 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

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Seafood, wine, rice, vegetables, and other food items associated with mercury biomarkers among seafood and non-seafood consumers: NHANES 2011-2012.

Wells Ellen M EM   Kopylev Leonid L   Nachman Rebecca R   Radke Elizabeth G EG   Segal Deborah D  

Journal of exposure science & environmental epidemiology 20200203 3


Fish/seafood consumption is a source of mercury; other dietary sources are not well described. This cross-sectional study used National Health and Nutrition Examination Survey (NHANES) 2011-2012 data. Participants self-reported consuming fish/seafood (N = 5427) or not (N = 1770) within the past 30 days. Whole blood total mercury (THg), methylmercury (MeHg), and urinary mercury (UHg) were determined. Diet was assessed using 24 h recall. Adjusted regression models predicted mercury biomarker conce  ...[more]

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