Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. 
Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. What was issued?
The article provides a comprehensive review of the arsenic species found in seafood and their potential health risks. Seafood, a major dietary source of arsenic, contains various forms of organoarsenicals, such as arsenobetaine (AsB) and arsenosugars, which are commonly present in fish and shellfish. While some organic forms of arsenic are considered less toxic than inorganic arsenic, new research suggests that certain organoarsenicals can be metabolized into more toxic forms in the human body. The review stresses the importance of arsenic speciation in risk assessments, as current methods that only measure total arsenic fail to accurately reflect the risk to consumers. It also calls for more research on the bioavailability, metabolism, and toxicity of organoarsenicals to better understand their potential health impacts.
Who is affected?
This issue primarily affects consumers of seafood, particularly those in regions where seafood consumption is high. Populations relying heavily on fish, shellfish, and seaweed, especially in coastal regions of Asia and Europe, are most at risk. The food industry, especially seafood producers, must be aware of arsenic contamination and ensure that their products meet safety standards. Regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) must take into account the different arsenic species present in seafood when setting safety limits. Public health officials are also affected, as they play a critical role in monitoring and addressing potential health risks linked to arsenic exposure, particularly in vulnerable populations such as children and pregnant women.
Most important findings
The article highlights that seafood is a significant source of arsenic exposure, particularly from organoarsenicals such as arsenobetaine (AsB), which accounts for most of the arsenic in fish. While AsB is considered non-toxic and is quickly excreted by the body, other arsenic species, such as methylated trivalent arsenicals (e.g., MMAIII and DMAIII), exhibit higher toxicity. These compounds are more likely to cause cellular damage and are linked to liver, kidney, and skin toxicity. The review also emphasizes the importance of arsenic speciation in food safety assessments, as relying on total arsenic measurements is insufficient. Speciation analysis allows for a more accurate understanding of the toxicity of different arsenic species, which is critical for assessing dietary risks. Additionally, the article notes that the bioaccumulation and transformation of arsenic in marine organisms can lead to varying toxicity levels depending on the form of arsenic present in the seafood consumed.
Key implications
The findings have several important implications for both the food industry and public health. For the food industry, the review underscores the need for seafood producers to implement arsenic testing that differentiates between arsenic species. Relying solely on total arsenic content could lead to inaccurate risk assessments and potentially unsafe products reaching consumers. Regulatory bodies must revise safety standards to consider arsenic speciation, ensuring that only the most accurate data is used for setting exposure limits. Public health efforts should focus on educating consumers about the potential risks associated with arsenic in seafood, particularly for pregnant women and children, who are most vulnerable to its effects. Furthermore, the review calls for continued research into the metabolism and toxicity of organoarsenicals, as current knowledge remains limited.
Citation
Luvonga, C., Rimmer, C. A., Yu, L. L., & Lee, S. B. (2020). Organoarsenicals in Seafood: Occurrence, Dietary Exposure, Toxicity, and Risk Assessment Considerations — A Review. Journal of Agricultural and Food Chemistry, 68(4), 943. https://doi.org/10.1021/acs.jafc.9b07532
Arsenic is a naturally occurring metalloid that ranks first on the ATSDR toxic substances list. Inorganic arsenic contaminates water, rice and consumer products, and exposure is linked to cardiovascular disease, cognitive deficits, low birth weight and cancer. HMTC’s stringent certification applies ALARA principles to protect vulnerable populations.
