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Study of mercury content in wild edible mushrooms and its contribution to the Provisional Tolerable Weekly Intake in Spain
Affiliation:1. Department of Fisheries, Faculty of Marine Science and Technology, Hormozgan University, Bandar Abbas, Iran;2. Department of Science and Environment, Roskilde University, Roskilde, Denmark;3. Department of Environment, Branch of Hormozgan Province, Bandar Abbas, Iran;1. Spanish Geological Survey, C/Ríos Rosas 23, 28003 Madrid, Spain;2. Departamento de Geodinámica, Universidad de Granada, 18071 Granada, Spain;1. Gdańsk University, Laboratory of Environmental Chemistry & Ecotoxicology, 63 Wita Stwosza Str., 80-952 Gdańsk, Poland;2. Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, 650200 Kunming, China;3. College of Resources and Environment, Yuxi Normal University, 653100 Yuxi, Yunnan, China;4. College of Agronomy and Biotechnology, Yunnan Agricultural University, 650201 Kunming, China
Abstract:The study determined total mercury (Hg) content of 10 wild edible mushroom species collected in southern Spain. Results indicated that the highest Hg level corresponded to Boletus aereus with 10.28 ± 2.92 mg/kg DW (dry weight), while the lowest Hg level was found in Terfezia arenaria with 0.09 ± 0.08 mg/kg DW. Regarding the anatomic parts of the mushrooms, caps showed significantly higher Hg concentrations than stems in B. aereus, Amanita caesarea and Macrolepiota procera. The percentage of contribution to the Provisional Tolerable Weekly Intake (PTWI) for Hg was also calculated. Based on consumption data in Spain (0.011 kg/person/week), %PTWI was calculated ranging between 0.06 and 3.5% for mean Hg levels. When a high level of consumption was assumed (0.100 kg/person/week), %PTWI ranged between 0.58 and 31%. Results suggest that wild edible mushrooms in southern Spain could contribute with high Hg levels to the Spanish diet. However, the lack of consumption data for wild edible mushrooms made it difficult to give more definitive conclusions; hence further studies including specific consumption data will be needed.
Keywords:Mercury  Mushroom  Spain  Wild edible mushroom  Food safety  Hg content in foods  Mushroom consumption in Spain  Toxicological risk  Metals  Dietary intake  Food analysis  Food composition  Food safety
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