Does Eating Fish Cause Cancer? A Case Study Metal Accumulation in Mackerel and Sardine Tissues from Iskenderun Bay, Türkiye

Abstract

Abstract Metals are one of the most significant environmental problems of today. It is important to examine the cumulative presence of metals in nature, their interactions with each other, and the risks posed by fish consumption in terms of human health. Total concentrations of As, Cd, Cu, Fe, Mn, Ni, Pb, and Zn in sardine and horse mackerel muscle and gill tissues were determined. The concentrations of Fe and Zn were found to be highest, and the concentrations of Cd, Cu, and Pb were found to be lowest. Estimated daily intake, target hazard quotient, total target hazard quotient, target cancer risk, and hazard index were calculated to assess the potential health risk associated with fish consumption. The hazard index and total target hazard quotient values calculated for each fish have exceeded the value of 1 but are very close to 1. The target cancer risk values of As and Ni were found to be 10−6, and Pb was found to be 10−4. These limit values indicate the necessity of regular monitoring of the region. Also, interactions between accumulated metals in the tissues were examined, and a high correlation was found between As-Ni, which poses a risk to public health.