Marine macroalgae, or seaweeds, are plant-like organisms that live attached to rock or other hard substrata in coastal areas. Seaweeds are found growing throughout the world’s oceans, in the form of thousands of different species [21]. Of these, 221 species are of commercial value [16]. Seaweeds are part of the traditional diet in Asia [24], [29], [7]. Consumption is relatively recent in most parts of Europe but is increasing due to growing consumer interest in healthier lifestyles and vegetarian or vegan diets [23]. Most seaweed consumption in Europe is inspired by Asian food, such as the varieties used in sushi, but other algae-containing products are also available on the market as condiments or snacks [17], [26], [6]. Seaweeds are a rich source of essential elements such as iodine, calcium, sodium, magnesium, phosphorus and potassium [26]. However, they are also able to accumulate contaminants such as trace elements, ammonium, dioxins and pesticides [18], [22], [25].
Human exposure and risk assessments for trace metals (such as cadmium, lead, and mercury) as well as iodine found in seaweeds have been performed on the European and French populations [23], [5], [8]. In these studies, seaweed consumption data were scarce or even absent. In the European study, the seaweed consumption data used in exposure calculations were estimated due to the absence of real data. For example, for the European Food Risk Assessment Fellowship Programme (EU-FORA) 2018/2019, a single serving size of 5 g of seaweeds, once a week, was used to perform this risk assessment on the European population. The authors mentioned in their conclusions that a priority for refining this evaluation would be to collect species-specific consumption data [23]. In the French study, consumption data were obtained from the Individual and National Surveys on Food Consumption (INCA3) survey conducted among 5855 adults and children. Seaweeds were consumed by very few people: 33 adults and 16 children when seaweeds were consumed as a food ingredient and 10 adults and 4 children when seaweeds, including glasswort, were consumed as a food. No frequency data were available and the quantity of seaweeds eaten was estimated. The authors highlighted the need to set up consumption studies specific to seaweeds in order to refine exposure and risk results [5], [8].
In this context, the current consumption of seaweed foodstuffs was assessed in the French population among 780 French adults aged 18 years and over. The types of foodstuffs consumed, the percentage of consumers and the frequency of consumption were evaluated. The seaweed species present in marketed products and their percentage were referenced. One hundred and seventy-two seaweed product types found at different points of purchase were taken into account [17].
The aim of this study is to assess the dietary exposure and the risk from iodine and trace elements in seaweeds for the French population using current consumption data generated by [17]. The contribution of seaweeds to total dietary exposure to trace elements and iodine was evaluated and, for those substances that contribute very little to overall exposure, simulations were performed to propose maximum levels in seaweeds.
留言 (0)