{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T01:38:30Z","timestamp":1775871510121,"version":"3.50.1"},"reference-count":55,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2021,5,19]],"date-time":"2021-05-19T00:00:00Z","timestamp":1621382400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100014028","name":"H2020","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100014028","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003030","name":"AGAUR","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003030","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food and Chemical Toxicology"],"published-print":{"date-parts":[[2021,7]]},"DOI":"10.1016\/j.fct.2021.112285","type":"journal-article","created":{"date-parts":[[2021,5,21]],"date-time":"2021-05-21T12:43:08Z","timestamp":1621600988000},"page":"112285","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"special_numbering":"C","title":["Dietary exposure to potentially toxic elements through sushi consumption in Catalonia, Spain"],"prefix":"10.1016","volume":"153","author":[{"given":"Neus","family":"Gonz\u00e1lez","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8556-0469","authenticated-orcid":false,"given":"Eudald","family":"Correig","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5518-5338","authenticated-orcid":false,"given":"Isa","family":"Marmelo","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ant\u00f3nio","family":"Marques","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1996-2758","authenticated-orcid":false,"given":"Rasmus","family":"la Cour","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3636-8769","authenticated-orcid":false,"given":"Jens J.","family":"Sloth","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mart\u00ed","family":"Nadal","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Montse","family":"Marqu\u00e8s","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jos\u00e9 L.","family":"Domingo","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.fct.2021.112285_bib1","author":"AECOC"},{"key":"10.1016\/j.fct.2021.112285_bib2","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.foodchem.2018.03.015","article-title":"Realistic risk assessment of arsenic in rice","volume":"257","author":"Althobiti","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2021.112285_bib3","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1080\/10454446.2015.1121434","article-title":"Traditional sushi for modern consumers: a comparison between sushi consumption behavior in Japan and Norway","volume":"22","author":"Altintzoglou","year":"2016","journal-title":"J. Food Prod. Market."},{"key":"10.1016\/j.fct.2021.112285_bib4","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1080\/03601234.2017.1293451","article-title":"Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil","volume":"52","author":"Alves","year":"2017","journal-title":"J. Environ. Sci. Health Part B Pestic. Food Contam. Agric. Wastes"},{"key":"10.1016\/j.fct.2021.112285_bib5","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.fct.2016.12.034","article-title":"Occurrence of halogenated flame retardants in commercial seafood species available in European markets","volume":"104","author":"Aznar-Alemany","year":"2017","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib6","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1080\/19440049.2020.1833088","article-title":"Chronic dietary exposure to nickel from selected foods consumed in Belgium","volume":"38","author":"Babaahmadifooladi","year":"2020","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control. Expo. Risk Assess."},{"issue":"39","key":"10.1016\/j.fct.2021.112285_bib7","first-page":"1","article-title":"Levels of mercury, methylmercury and selenium in fish: insights into children food safety","volume":"9","author":"Barone","year":"2021","journal-title":"Toxics"},{"key":"10.1016\/j.fct.2021.112285_bib8","doi-asserted-by":"crossref","first-page":"981","DOI":"10.1080\/13669877.2013.822925","article-title":"Sushi consumption rates and mercury levels in sushi: ethnic and demographic differences in exposure","volume":"17","author":"Burger","year":"2014","journal-title":"J. Risk Res."},{"key":"10.1016\/j.fct.2021.112285_bib9","author":"Carrascosa"},{"key":"10.1016\/j.fct.2021.112285_bib10","first-page":"104","article-title":"Fish consumption and omega-3 fatty acid supplementation for prevention or treatment of cognitive decline, dementia or Alzheimer's disease in older adults-any news?","volume":"20","author":"Cederholm","year":"2017","journal-title":"Curr. Opin. Clin. Nutr. Metab. Care"},{"key":"10.1016\/j.fct.2021.112285_bib11","series-title":"EN16802 Foodstuffs \u2013 Detemination of Elements and Their Chemical Species \u2013 Determination of Inorganic Arsenic in Foodstuffs of Marine and Plant Origin by Anion-Exchange HPLC-ICP-MS","author":"CEN European Organisation for Standardisation","year":"2016"},{"key":"10.1016\/j.fct.2021.112285_bib12","series-title":"EN17050 Animal Feedingstuffs: Methods of Sampling and Analysis \u2013 Determination of Iodine in Animal Feed by ICP-MS","author":"CEN European Organisation for Standardisation","year":"2017"},{"key":"10.1016\/j.fct.2021.112285_bib13","doi-asserted-by":"crossref","first-page":"111788","DOI":"10.1016\/j.fct.2020.111788","article-title":"Mercury, methylmercury and long-chain polyunsaturated fatty acids in selected fish species and comparison of approaches to risk-benefit analysis","volume":"146","author":"Cressey","year":"2020","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib14","doi-asserted-by":"crossref","first-page":"111813","DOI":"10.1016\/j.fct.2020.111813","article-title":"Dietary exposure of the Italian population to nickel: the national Total Diet Study","volume":"146","author":"Cubadda","year":"2020","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib15","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.foodcont.2017.04.027","article-title":"Methylmercury in fish species used in preparing sashimi: a case study in Brazil","volume":"80","author":"de Paiva","year":"2017","journal-title":"Food Contr."},{"key":"10.1016\/j.fct.2021.112285_bib16","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1080\/10408398.2012.742985","article-title":"Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption","volume":"56","author":"Domingo","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fct.2021.112285_bib17","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.envint.2012.09.005","article-title":"Dietary intake of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD\/Fs) by a population living in the vicinity of a hazardous waste incinerator. Assessment of the temporal trend","volume":"50","author":"Domingo","year":"2012","journal-title":"Environ. Int."},{"key":"10.1016\/j.fct.2021.112285_bib18","doi-asserted-by":"crossref","first-page":"1351","DOI":"10.2903\/j.efsa.2009.1351","article-title":"Scientific opinion on arsenic in food","volume":"7","author":"EFSA","year":"2009","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib19","first-page":"1","article-title":"Cadmium in food. Scientific opinion of the panel on contaminants in the food chain","volume":"980","author":"EFSA","year":"2009","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib20","first-page":"1","article-title":"Scientific opinion on lead in food","volume":"8","author":"EFSA","year":"2010","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib21","first-page":"2985","article-title":"Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food","volume":"10","author":"EFSA","year":"2012","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib22","first-page":"1","article-title":"Scientific opinion on dietary reference values for iodine","volume":"12","author":"EFSA","year":"2014","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib23","first-page":"1","article-title":"Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water","volume":"13","author":"EFSA","year":"2015","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib24","article-title":"Update of the risk assessment of nickel in food and drinking water","volume":"18","author":"EFSA","year":"2020","journal-title":"EFSA J"},{"key":"10.1016\/j.fct.2021.112285_bib25","first-page":"5","article-title":"Commission Regulation (EC) No 118\/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs","author":"European Commission","year":"2006","journal-title":"Off. J. Eur. Union"},{"key":"10.1016\/j.fct.2021.112285_bib26","doi-asserted-by":"crossref","first-page":"127983","DOI":"10.1016\/j.chemosphere.2020.127983","article-title":"Heavy metals and potential risks in edible seaweed on the market in Italy","volume":"263","author":"Filippini","year":"2021","journal-title":"Chemosphere"},{"key":"10.1016\/j.fct.2021.112285_bib27","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.fct.2018.08.035","article-title":"Levels of PCDD\/Fs in foodstuffs in Tarragona County (Catalonia, Spain): spectacular decrease in the dietary intake of PCDD\/Fs in the last 20 years","volume":"121","author":"Gonz\u00e1lez","year":"2018","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib28","doi-asserted-by":"crossref","first-page":"110721","DOI":"10.1016\/j.fct.2019.110721","article-title":"Dietary intake of arsenic, cadmium, mercury and lead by the population of Catalonia, Spain: analysis of the temporal trend","volume":"132","author":"Gonz\u00e1lez","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib29","doi-asserted-by":"crossref","first-page":"111420","DOI":"10.1016\/j.fct.2020.111420","article-title":"Dietary exposure to total and inorganic arsenic via rice and rice-based products consumption","volume":"141","author":"Gonz\u00e1lez","year":"2020","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib30","article-title":"Dietary intake of metals\/metalloids by a population living in Catalonia, Spain: temporal trend","author":"Gonz\u00e1lez","year":"2021","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib31","first-page":"78","article-title":"Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain","volume":"33","author":"Gray","year":"2015","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control. Expo. Risk Assess."},{"key":"10.1016\/j.fct.2021.112285_bib32","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1111\/j.1541-4337.2011.00180.x","article-title":"The tale of sushi: history and regulations","volume":"11","author":"Hsin-I Feng","year":"2012","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.fct.2021.112285_bib34","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.jfca.2016.09.007","article-title":"Exposure assessment of arsenic speciation in different rice types depending on the cooking mode","volume":"54","author":"Jitaru","year":"2016","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.fct.2021.112285_bib35","doi-asserted-by":"crossref","first-page":"2809","DOI":"10.1002\/jsfa.8778","article-title":"Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market","volume":"98","author":"Kulawik","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fct.2021.112285_bib36","doi-asserted-by":"crossref","first-page":"867","DOI":"10.1080\/10408398.2020.1749024","article-title":"Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)","volume":"61","author":"Lehel","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fct.2021.112285_bib37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2016\/8341487","article-title":"Overweight and general and abdominal obesity in a representative sample of Spanish adults: findings from the ANIBES study","author":"L\u00f3pez-Sobaler","year":"2016","journal-title":"BioMed Res. Int."},{"key":"10.1016\/j.fct.2021.112285_bib38","doi-asserted-by":"crossref","first-page":"692","DOI":"10.1098\/rsbl.2010.0156","article-title":"DNA barcodes reveal species-specific mercury levels in tuna sushi that pose a health risk to consumers","volume":"6","author":"Lowenstein","year":"2010","journal-title":"Biol. Lett."},{"key":"10.1016\/j.fct.2021.112285_bib39","doi-asserted-by":"crossref","first-page":"4195","DOI":"10.1021\/es800064p","article-title":"Human exposure to polychlorinated naphthalenes and polychlorinated diphenyl ethers from foods in Catalonia, Spain: temporal trend","volume":"42","author":"Mart\u00ed-Cid","year":"2008","journal-title":"Environ. Sci. Technol."},{"key":"10.1016\/j.fct.2021.112285_bib40","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1016\/j.foodcont.2013.01.026","article-title":"Risk-benefit assessment of cooked seafood: black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies","volume":"32","author":"Maulvault","year":"2013","journal-title":"Food Contr."},{"key":"10.1016\/j.fct.2021.112285_bib41","doi-asserted-by":"crossref","first-page":"2301","DOI":"10.1007\/s12161-015-0117-7","article-title":"Determination of total mercury in sushi samples employing direct mercury analyzer","volume":"8","author":"Morgano","year":"2015","journal-title":"Food Anal. Methods"},{"key":"10.1016\/j.fct.2021.112285_bib42","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.foodcont.2011.07.010","article-title":"Estimation of the daily intake of hexachlorobenzene from food consumption by the population of Catalonia, Spain\u00a0: health risks","volume":"23","author":"Perell\u00f3","year":"2012","journal-title":"Food Contr."},{"key":"10.1016\/j.fct.2021.112285_bib43","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.fct.2015.04.010","article-title":"Human exposure to PCDD\/Fs and PCBs through consumption of fish and seafood in Catalonia (Spain): temporal trend","volume":"81","author":"Perell\u00f3","year":"2015","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib44","first-page":"748","article-title":"Dietary intake of trace elements by the population of Catalonia (Spain): results from a total diet study","volume":"32","author":"Perell\u00f3","year":"2015","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control. Expo. Risk Assess."},{"key":"10.1016\/j.fct.2021.112285_bib45","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1007\/s12011-019-01965-3","article-title":"Risk-benefit assessment for total mercury, arsenic, selenium, and omega-3 fatty acids exposure from fish consumption in Jamaica","volume":"197","author":"Ricketts","year":"2020","journal-title":"Biol. Trace Elem. Res."},{"key":"10.1016\/j.fct.2021.112285_bib46","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.marpolbul.2015.10.013","article-title":"Methyl mercury concentrations in edible fish and shellfish from Dunedin, and other regions around the South Island, New Zealand","volume":"101","author":"Sadhu","year":"2015","journal-title":"Mar. Pollut. Bull."},{"key":"10.1016\/j.fct.2021.112285_bib47","doi-asserted-by":"crossref","first-page":"115614","DOI":"10.1016\/j.envpol.2020.115614","article-title":"Benefit-risk associated with the consumption of fish bycatch from tropical tuna fisheries","volume":"267","author":"Sardenne","year":"2020","journal-title":"Environ. Pollut."},{"key":"10.1016\/j.fct.2021.112285_bib48","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1080\/09593331908616689","article-title":"Organic mercury determination in fish samples using an automatic mercury analyser","volume":"19","author":"Scerbo","year":"1998","journal-title":"Environ. Technol."},{"key":"10.1016\/j.fct.2021.112285_bib49","article-title":"Iodine, seaweed, and the thyroid","volume":"9","author":"Smyth","year":"2021","journal-title":"Eur. Thyroid J."},{"key":"10.1016\/j.fct.2021.112285_bib50","doi-asserted-by":"crossref","first-page":"2001","DOI":"10.3390\/nu7032001","article-title":"Fish intake during pregnancy and foetal neurodevelopment-A systematic review of the evidence","volume":"7","author":"Starling","year":"2015","journal-title":"Nutrients"},{"key":"10.1016\/j.fct.2021.112285_bib51","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/nu10070952","article-title":"Nutrients in fish and possible associations with cardiovascular disease risk factors in metabolic syndrome","volume":"10","author":"T\u00f8rris","year":"2018","journal-title":"Nutrients"},{"key":"10.1016\/j.fct.2021.112285_bib52","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.envres.2015.04.007","article-title":"Exposure of the population of Catalonia (Spain) to musk fragrances through seafood consumption: risk assessment","volume":"143","author":"Trabal\u00f3n","year":"2015","journal-title":"Environ. Res."},{"key":"10.1016\/j.fct.2021.112285_bib53","doi-asserted-by":"crossref","first-page":"5513","DOI":"10.1007\/s00216-017-0487-3","article-title":"Determination of benzothiazoles in seafood species by subcritical water extraction followed by solid-phase microextraction-gas chromatography-tandem mass spectrometry: estimating the dietary intake","volume":"409","author":"Trabal\u00f3n","year":"2017","journal-title":"Anal. Bioanal. Chem."},{"key":"10.1016\/j.fct.2021.112285_bib54","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.fct.2016.11.022","article-title":"Human exposure to brominated flame retardants through the consumption of fish and shellfish in Tarragona County (Catalonia, Spain)","volume":"104","author":"Trabal\u00f3n","year":"2017","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2021.112285_bib55","series-title":"Method 7473 Mercury in Solids and Solutions by Thermal Decomposition, Amalgamation, and Atomic Absorption Spectrophotometry","author":"US EPA","year":"2007"},{"key":"10.1016\/j.fct.2021.112285_bib56","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.fct.2017.02.004","article-title":"Health risk\/benefit information for consumers of fish and shellfish: FishChoice, a new online tool","volume":"104","author":"Vilavert","year":"2017","journal-title":"Food Chem. Toxicol."}],"container-title":["Food and Chemical Toxicology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0278691521003185?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0278691521003185?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,3]],"date-time":"2025-10-03T22:10:51Z","timestamp":1759529451000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0278691521003185"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,7]]},"references-count":55,"alternative-id":["S0278691521003185"],"URL":"https:\/\/doi.org\/10.1016\/j.fct.2021.112285","relation":{},"ISSN":["0278-6915"],"issn-type":[{"value":"0278-6915","type":"print"}],"subject":[],"published":{"date-parts":[[2021,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Dietary exposure to potentially toxic elements through sushi consumption in Catalonia, Spain","name":"articletitle","label":"Article Title"},{"value":"Food and Chemical Toxicology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fct.2021.112285","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2021 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"112285"}}