Human health risk–benefit assessment of fish and other seafood: a scoping review-Reference-Cited by-同舟云学术

Human health risk–benefit assessment of fish and other seafood: a scoping review

Published:2021-05-06 Issue: Volume: Page:1-22
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Thomsen Sofie Theresa¹,Assunção Ricardo²³^ORCID,Afonso Cláudia⁴^ORCID,Boué Géraldine⁵,Cardoso Carlos⁴^ORCID,Cubadda Francesco⁶^ORCID,Garre Alberto⁷,Kruisselbrink Johannes W.⁷,Mantovani Alberto⁶,Pitter János G.⁸,Poulsen Morten¹,Verhagen Hans¹⁹¹⁰,Ververis Ermolaos⁹¹¹,Voet Hilko van der⁷,Watzl Bernhard¹²,Pires Sara M.¹

Affiliation:

1. Division of Diet, Disease Prevention and Toxicology, Technical University of Denmark, Copenhagen, Denmark

2. Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Lisboa, Portugal

3. CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal

4. Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Portugal

5. National Research Institute for Agriculture, Food and Environment (INRAe), Oniris, Secalim UMR 1014, Nantes, France

6. Istituto Superiore di Sanità – National Institute of Health, Rome, Italy

7. Wageningen University & Research, Wageningen, the Netherlands

8. Syreon Research Institute, Budapest, Hungary

9. European Food Safety Authority (EFSA), Parma, Italy

10. University of Ulster, Northern, Ireland

11. School of Medicine, National and Kapodistrian University of Athens (NKUA), Athens, Greece

12. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany

Funder

Danish Ministry of Environment and Food through the Metrix project

Fundación Seneca

Marie Sklodowska-Curie Individual Fellowship

FCT/MCTES

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1915240

Reference161 articles.

1. Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast

2. From fish chemical characterisation to the benefit-risk assessment – Part A

3. Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

4. Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption

5. The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA + DHA and Se) versus risk (MeHg) assessment

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