Persistent and toxic chemical pollutants in fish consumed by Asians in Chicago, United States

Consumption of seafood brings health benefits but may increase the ingestion of contaminants. Compared with other ethnic groups in the U.S., Asians consume seafood more frequently. However, there is little information about how culturally specific fish consumption contributes to exposure to toxicants. In this work, we surveyed fish consumption among Chinese, Korean and Vietnamese communities and purchased 103 seafood samples from local markets in Chicago. Each sample was analyzed for mercury (Hg) and 92 organic chemicals including polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), polybrominated diphenyl ethers (PBDEs), and Dechlorane Plus and related compounds (DPs). The rank order of pollutant concentration in all samples was Hg >> sigma 66PCBs > sigma 17OCPs > sigma 8PBDEs > sigma 8DPs. Positive correlations were noted among most contaminant groups. Bluefish, pike and tuna steak had the highest mean Hg (>1 mg/kg). The mean sigma 66PCBs was highest in pike and bluefish (>100 ng/g) followed by pollock and mackerel (>40 ng/g). Overall, octopus, shrimp and tilapia were the least contaminated; while pike, bluefish, and pollock were the most contaminated. Omega-3 fatty acids were more strongly affiliated with the organic contaminants than mercury. A risk assessment identified seven types of fish that should have consumption limitations and six that should not be consumed. For these seafoods, consumption advice based on Hg levels would adequately protect health. In the survey participants, 17% of seafood mass consumed is from types of fish that should be limited to 1 or 2 meals/week, while 7% of the seafood mass consumed comes from types that should not be consumed at all. This work adds additional contaminants to the profile of health risks resulting from fish consumption among Asian Americans, which can be used in interventions aimed at conserving consumption of healthy fish while avoiding contaminants.

Automated summary

Seafood consumption is more frequent among Asians compared to other ethnic groups in the U.S., but there is little information about how culturally specific fish consumption contributes to exposure to toxicants. This study surveyed fish consumption among Chinese, Korean, and Vietnamese communities in Chicago and analyzed 103 seafood samples for mercury and organic chemicals. The research found that certain types of fish, such as bluefish, pike, and tuna steak, had high mercury levels, while octopus, shrimp, and tilapia were the least contaminated. Omega-3 fatty acids were more associated with organic contaminants than mercury. Consumption limitations were identified for seven types of fish based on risk assessment.