Relationship between Dietary Mercury Intake and Blood Mercury Level in Korea.
10.3346/jkms.2014.29.2.176
- Author:
Chang Hun YOU
1
;
Byoung Gwon KIM
;
Yu Mi KIM
;
Sang Ah LEE
;
Rock Bum KIM
;
Jeong Wook SEO
;
Young Seoub HONG
Author Information
1. Department of Preventive Medicine, Dong-A University, Busan, Korea. yshong@dau.ac.kr
- Publication Type:Original Article ; Research Support, Non-U.S. Gov't
- Keywords:
Blood Mercury;
Food Analysis;
Dietary Exposure;
Seafood;
Adult;
Korea
- MeSH:
Adult;
Age Factors;
Alcohol Drinking;
Demography;
Environmental Exposure;
Female;
*Food Habits;
Humans;
Male;
Mercury/*blood;
Middle Aged;
Questionnaires;
Regression Analysis;
Seafood/*analysis;
Sex Factors
- From:Journal of Korean Medical Science
2014;29(2):176-182
- CountryRepublic of Korea
- Language:English
-
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.
