Citation:

Wells, E., L. Kopylev, R. Nachman, E. Radke-Farabaugh, AND D. Segal. Seafood, wine, rice, vegetables, and other food items associated with mercury biomarkers among seafood and non-seafood consumers: NHANES 2011–2012. Journal of Exposure Science and Environmental Epidemiology . Nature Publishing Group, London, Uk, , 1-11, (2020). https://doi.org/10.1038/s41370-020-0206-6

Impact/Purpose:

This journal article investigates the contribution of different foods and beverages to different biomarkers of mercury (e.g., total blood mercury, blood methylmercury, and urinary mercury) using National Health and Nutrition Examination Survey (NHANES) data.

Description:

Background: Fish/seafood consumption is a recognized source of mercury exposure; other potential dietary sources, particularly among non-seafood consumers, are not as well described. Objective: To identify foods associated with whole blood total mercury (THg), whole blood methylmercury (MeHg), and urinary mercury (UHg) among seafood and non-seafood consumers. Methods: This cross-sectional study used National Health and Nutrition Examination Survey (NHANES) 2011-2012 data, a representative sample of the U.S. population. Participants self-reported consuming fish/seafood (N=5427) or not (N=1770) within the past 30 days. UHg was determined from a spot urine sample; this assesses total mercury. Diet was assessed using 24-hour recall. Adjusted regression models predicted mercury biomarker concentrations with recent food consumption while controlling for age, sex, education, and race/ethnicity. Results: Geometric mean THg was 0.89 µg/L (95% confidence interval (CI): 0.78, 1.02) among seafood consumers and 0.31 µg/L (95% CI: 0.28, 0.34) among non-seafood consumers; MeHg and UHg concentrations follow similar patterns. In adjusted regressions among seafood consumers, significant associations were observed between mercury biomarkers with multiple food categories, including fish/seafood, wine, rice, vegetables/vegetable oil, liquor and beans/nuts/soy. In adjusted models among non-seafood consumers, higher THg was significantly associated with mixed rice dishes, vegetables/vegetable oil, liquor and approached statistical significance with wine (p<0.10); higher MeHg was significantly associated with wine; and higher UHg was significantly associated with mixed rice dishes. Discussion: Fish/seafood consumption is the strongest dietary predictor of mercury biomarker concentrations; however, consumption of wine, rice, vegetables/vegetable oil, or liquor may also contribute to mercury exposure, especially among non-seafood consumers.

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