台灣民眾經常食用海鮮的汞含量   全文下載

Mercury Levels of Seafood Commonly Consumed in Taiwan

本研究評估25種台灣民眾經常食用海鮮的汞濃度與汞攝入情況，以熱解金汞齊吸附式汞分析儀測定食物中總汞濃度。結果顯示二十五種民眾經常食用海產的汞濃度範圍在0.002-0.198 mg/kg間，汞濃度呈現顯著的種間差異（p < 0.05），以鮪魚的汞濃度最高。平均汞濃度以海水魚最高，蝦貝類海產和淡水魚次之。二十五種民眾經常食用海產食品的汞濃度均低於台灣衛生署、歐盟與世界衛生組織所訂的魚類汞含量限值0.5 mg/kg。在汞攝入量部分，台灣成年女性與男性每周海鮮來源汞攝入量分別為21和30 μg，均在PTWI限值內，無攝入過量的情況。魚類是台灣民眾海鮮性汞攝入的最主要來源，佔總攝入量的74-83%，尤其以海水魚的貢獻最高。飲食建議方面，若民眾每日食用汞濃度為0.17 mg/kg的海產90 g，汞攝入量仍符合PTWI許可範圍（以體重65 kg計）。

In this study, the mercury level in 25 commonly consumed seafood species was identified and used to evaluate the mercury intake for Taiwan population. Total mercury concentrations were determined by using furnace-gold amalgation mercury analyzer. The results indicated that mercury concentrations of the 25 seafood species ranged from 0.002 to 0.198 mg/kg wet wt. and varied significantly across species (p < 0.05). All mercury concentrations of the 25 seafood species were below the safety standards, 0.5 mg/kg, set by TWDOH, EC and FAO/WHO. Mercury intake from seafood consumption for female and male adults in Taiwan was estimated to be 21 and 30 μg/week, respectively, which was well below the PTWI. Among the seafood items tested, fish was the major source of total mercury intake for Taiwan population (74-83%). The marine fish contributed the most, followed by shellfish and freshwater fish. The highest mercury level was found in tuna. The mercury intake could be within the PTWI if general population weighted 65 kg consumed daily 90 g of seafood with mercury concentration as 0.17 mg/kg.