Omega 3 Fatty Acids versus Heavy Metals: A Quantitative Estimation of the Benefit Risk Ratio for the Consumption of Commonly Consumed Fish and Products in Metro Manila
Fish and other marine products consumption is the main route of heavy metal exposure to human which poses health risks if taken in high dosage. On the other hand, the nutritional benefits of fish are mainly due to the content of high quality protein and high content of the two kinds of omega 3 polyunsaturated fatty acids (PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) The study aims to assess and compare the benefit risk ratio for the consumption of commonly consumed fish and products in Metro Manila. Fish and product samples were analyzed for moisture, crude fat, heavy metals (As, Cd, Pb) and fatty acid profile (saturated, mono and polyunsaturated) including omega 3 fatty acids EPA and DHA. These findings generally indicate that the consumption of fish and products studied posed no risk to human health. Essential fatty acids EPA and DHA were highest for dried anchovy, Stolephorus indicus (1.5 and 7.3mg/g sample) mussel, Mytilus smaragdinus (1.5 and 1.0mg/g sample) round scad, Decapterus macrosoma (0.9 and 3.4mg/g sample) and skipjack tuna, Auxis thazard (1.1 and 3.9mg/g sample) The hazard quotients of essential fatty acids versus heavy metals were also less than 1 except for Cd in squid (1.8) In the case of dried sardine (19.9) squid (1.8) shrimp (3.4) and skipjack tuna (1.7) these foods should be monitored regularly. In conclusion, the target hazard quotients for most of the fish and products showed values less than 1, which suggest that health risks were insignificant.