Dietary Intake of Essential, Toxic, and Potentially Toxic Elements from Mussels (<i>Mytilus spp.</i>) in the Spanish Population: A Nutritional Assessment

• Main Authors: Ángel Rodríguez-Hernández, Manuel Zumbado, Luis Alberto Henríquez-Hernández, Luis D. Boada, Octavio P. Luzardo
• Format: Article
• Language: English
• Published: MDPI AG 2019-04-01
• Series: Nutrients
• Subjects: tolerable intake; essential elements; adequate intake; toxic elements; health risk assessment
• Online Access: https://www.mdpi.com/2072-6643/11/4/864

The levels of forty-three elements were determined in fresh, preserved, and frozen mussels (<i>n</i> = 208) with the purpose of evaluating their contribution to the recommended dietary intake of essential elements and their potential risk to Spanish consumers&#8217; health. We found relevant differences in the element content in relation to the mode of conservation of mussels as well as in relation to their geographical origin, brand, or mode of production. According to our estimates, mussels are important contributors to the intake of most essential elements, contributing almost 70% of daily requirements of Se, 30&#8211;35% of Mo, Zn, and Co, and around 15% of Fe. At the same time, the pattern of average consumption of mussels in Spain does not seem to imply an excessive risk associated with any of the 36 toxic elements studied. However, it should be noted that, in the high percentile of consumption the exposure to Cd and As may be high, in particular that associated with the consumption of fresh and/or frozen mussels. According to the results of this study, a moderate consumption of mussels can be recommended as a valuable and safe source of trace elements.