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Arsenic species in seafood: Origin and human health implications
Open accessAbstract
The presence of arsenic in marine samples was first reported over 100 years ago, and shortly thereafter it was shown that common seafood such as fish, crustaceans, and molluscs contained arsenic at exceedingly high concentrations. It was noted at the time that this seafood arsenic was probably present as an organically bound species because the concentrations were so high that if the arsenic had been present as an inorganic species it would certainly have been toxic to the humans consuming seafood. Investigations in the late 1970s identified the major form of seafood arsenic as arsenobetaine [(CH 3)3 As+CH 2 COO–], a harmless organoarsenic compound which, following ingestion by humans, is rapidly excreted in the urine. Since that work, however, over 50 additional arsenic species have been identified in marine organisms, including many important food products. For most of these arsenic compounds, the human toxicology remains unknown. The current status of arsenic in seafood will be discussed in terms of the possible origin of these compounds and the implications of their presence in our foods.
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“Fish and crustaceans convert most iAs into arsenobetaine; humans excrete arsenobetaine, and it is not considered to be toxic (Francesconi 2010, Molin et al. 2015 [see their Table 1 for structures]).”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Francesconi 2010
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“The sea vegetable hijiki (Sargassum fusiforme) contains unusually high levels of iAs (e.g., 60 µg g−1 dry wt hijiki, 0.4–2.8 µg g−1 cooked hijiki) in comparison to its arsenosugar content (Francesconi 2010; Nakamura et al. 2008; Rose et al. 2007).”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Francesconi 2010
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Cited by
Sorted by citations
Algae as nutritional and functional food sources: revisiting our understanding.
Wells, M. L., Potin, P., Craigie, J. S., Raven, J. A., Merchant, S. S., Helliwell, K. E., Smith, A. G., Camire, M. E., & Brawley, S. H. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-016-0974-5 · Cited by 1,562
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Taylor, V. F., Goodale, B. C., Raab, A., Schwerdtle, T., Reimer, K. J., Conklin, S. D., Karagas, M. R., & Francesconi, K. A. (2016) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2016.12.113 · Cited by 504
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Authority, E. F. S. (2014) · EFSA Journal · doi:10.2903/j.efsa.2014.3597 · Cited by 347
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El‐Kady, A. A., & Abdel-Wahhab, M. A. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.001 · Cited by 325
Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches
Hajeb, P., Sloth, J. J., Shakibazadeh, S., Mahyudin, N. A., & Afsah‐Hejri, L. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12068 · Cited by 204
Metadata
- Authors
- Francesconi, K. A.
- Affiliations
- University of Graz (AT)
- Corresponding author
- Francesconi, Kevin A.
- Venue
- Pure and Applied Chemistry
- Publisher
- Walter de Gruyter GmbH
- Published
- 2010-01-16
- Volume
- 82
- Issue
- 2
- Pages
- 373-381
- ISSN
- 0033-4545 (ISSN-L)
- 1365-3075
- OpenAlex
- W2098560346
- Cited by
- 283
- References
- 39
- Citations by year
- 2026: 14 · 2025: 8 · 2024: 14 · 2023: 24 · 2022: 22 · 2021: 23 · 2020: 22 · 2019: 19 · 2018: 16 · 2017: 17 · 2016: 19 · 2015: 23 · 2014: 17 · 2013: 18 · 2012: 16
- FWCI
- 12.12
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Pure and Applied Chemistry (publishedVersion)
- Topics
- Physical Sciences › Environmental Science › Environmental Chemistry › Arsenic contamination and mitigation
- Physical Sciences › Environmental Science › Health, Toxicology and Mutagenesis › Environmental Toxicology and Ecotoxicology
- Physical Sciences › Environmental Science › Health, Toxicology and Mutagenesis › Mercury impact and mitigation studies
- Keywords
- arsenic species, seafood, organoarsenic compounds, arsenobetaine, marine organisms, food contamination, human health, fish, Crustacea, Mollusca
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