Scientists warn of potential health risks from eating hake

A study by scientists at the University of Coimbra (UC) concluded that hake consumption may have adverse health effects due to high levels of mercury found, the institution said this Monday.

In a press release sent to the Lusa agency, UC explains that a new study by scientists from the Department of Life Sciences (DCV) of the Faculty of Science and Technology of the University of Coimbra (FCTUC) found that “higher mercury values ​​have been identified in carnivorous species (which feed on smaller animals) such as the hake.”

The levels of this heavy metal found by the researchers may have “adverse effects on human health due to the concentration of mercury,” the statement said.

The study “determined the weekly frequency with which the population living in Portugal can consume cod, hake and cooked octopus, as well as fried horse mackerel and sardines, to prevent adverse health effects, since some marine species may contain high concentrations of methylmercury. “, the note says.

Elsa Teresa Rodriguez, study coordinator and cardiovascular disease researcher, said in a statement that methylmercury is “a chemical form of mercury with the potential to bioaccumulate in biological tissues and high neurotoxicity.”

The investigation found that hake weighing more than one kilogram “cooked and eaten more than once a week”, as well as horse mackerel measuring 35 to 40 centimeters, grilled and consumed “more than five times a week”, exceeded “the value of methylmercury recognized as safe and approved by the European Food Safety Authority.

He noted that boiled cod and octopus, as well as grilled sardines, “when purchased and cooked under proven conditions, can be consumed without restrictions.”

To obtain these results, the FCTUC team, which also included a team of scientists from the University of Aveiro, purchased fresh produce from the market, with the exception of cod from Norway (salted and dried), and simulated traditional methods. kitchens in the laboratory.

“Detection and quantification of the total amount of mercury and methylmercury present in raw and prepared samples was carried out using direct sample combustion atomic absorption spectrometry,” Elsa Teresa Rodriguez described.

According to the scientists, “it was confirmed that the tested cooking treatments always resulted in an increase in mercury concentration, and that in all situations tested (raw and cooked samples, total mercury and methylmercury), the highest levels were found in hake and horse mackerel.”

“In addition to the scientific knowledge gained, with this study we contribute to the safe and healthy nutrition of the population living in Portugal, as we answer one of the social problems associated with the food sector: helping consumers make informed choices,” they noted.