Relationship between Dietary Mercury Intake and Blood Mercury Level in Korea
Journal of Korean Medical Science
;
: 176-182, 2014.
Artículo
en Inglés
| WPRIM
| ID: wpr-35693
ABSTRACT
This study was performed to evaluate the effect of dietary factors for mercury exposure by comparing with blood mercury concentration. Study population consisted of 1,866 adults (839 men and 1,027 women) in randomly-selected 30 districts in southeast Korea. Dietary mercury intake was calculated from food frequency questionnaire (FFQ) on seafood items and 24 hr recall record. Blood mercury concentration was measured with atomic absorption spectrometry. Mean age of the subjects was 43.5 +/- 14.6 yr. The FFQ showed that mercury-laden fish (tuna, shark) and frequently-eating fish (squid, belt fish, mackerel) were important in mercury intake from fish species. The recall record suggested that fish and shellfish was a highest group (63.1%) of mercury intake and had a wide distribution in the food groups. In comparison with the blood mercury concentration, age group, sex, household income, education, drinking status and coastal area were statistically significant (P < 0.001). In multiple regression analysis, coefficient from the FFQ (beta = 0.003) had greater effect on the blood mercury than the recall record (beta = 0.002), but the effect was restricted (adjusted R2 = 0.234). Further studies with more precise estimation of dietary mercury intake were required to evaluate the risk for mercury exposure by foods and assure risk communication with heavily-exposed group.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Asunto principal:
Consumo de Bebidas Alcohólicas
/
Factores Sexuales
/
Demografía
/
Encuestas y Cuestionarios
/
Análisis de Regresión
/
Factores de Edad
/
Alimentos Marinos
/
Exposición a Riesgos Ambientales
/
Conducta Alimentaria
/
Mercurio
Tipo de estudio:
Estudio diagnóstico
/
Estudio pronóstico
Límite:
Adulto
/
Femenino
/
Humanos
/
Masculino
Idioma:
Inglés
Revista:
Journal of Korean Medical Science
Año:
2014
Tipo del documento:
Artículo
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