Persistent and Toxic Chemical Pollutants in Fish Consumed by Asians in Chicago, United States (vol 811, 152214, 2022)

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(66)PCBs > Sigma(17)OCPs > Sigma 8PBDEs > Sigma(8)DPs. Positive correlations were noted among most contaminant groups. Bluefish, pike, tuna steak, and albacore tuna had the highest mean Hg (>300 ng/g). The mean Sigma(66)PCBs 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, except for mackerel. In the survey participants, 10.3% of seafood mass consumed is from types of fish that should be limited to 1 or 2 meals/week, while 1.3% 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

This study investigated fish consumption among Chinese, Korean, and Vietnamese communities in Chicago and analyzed the levels of mercury and 92 organic chemicals in 103 seafood samples. The results showed that pike, bluefish, and pollock were the most contaminated fish, while octopus, shrimp, and tilapia were the least contaminated. Furthermore, the study found a stronger association between omega-3 fatty acids and organic contaminants than mercury.