Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Author:

Kuras Renata,Janasik Beata,Stanislawska Magdalena,Kozlowska Lucyna,Wasowicz Wojciech

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Inorganic Chemistry,Clinical Biochemistry,General Medicine,Biochemistry,Endocrinology, Diabetes and Metabolism

Reference34 articles.

1. WHO (1978) Mercury. In: safety evaluation of certain food additives and contaminants. Twenty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), Food Additives Series 13. WHO, Geneva Available on: http://www.inchem.org/documents/jecfa/jecmono/v13je14.htm

2. EFSA (European Food Safety Authority) (2015) Statement on the benefits of fish/seafood consumption compared to the risks of methylmercury in fish/seafood. European Food Safety Authority (EFSA). The EFSA J 13(1):3982 Available on: http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/3982.pdf

3. EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain) (2012) Scientific opinion on the risk for public health related to the presence of mercury and methylmercury in food. EFSA J 10(12):2985 Available on: http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/2985.pdf

4. NRC (National Research Council) (2000) Committee on the toxicological effects of methylmercury. Toxicological effects of methylmercury. National Academy Press, Washington, DC

5. EC (European Commission) (2006) Commission Regulation No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance). Available at: http://faolex.fao.org/docs/pdf/eur68134.pdf

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