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Toenail mercury and dietary fish consumption

Abstract

New England is one of three areas in the United States with the highest annual deposition of mercury, an established environmental pollutant with a variety of health effects. We measured the mercury content in toenails of 27 individuals in New Hampshire who participated as controls in a health study in 1994–95. The mean total toenail mercury concentration was 0.27 mcg/g (median 0.16; SD 0.27; range 0.04–1.15 mcg/g). The best predictor of toenail mercury levels was the mean combined fish and shellfish consumption measured using four simple questions from a validated food frequency questionnaire. Toenail total mercury content was significantly correlated with the mean average weekly consumption of finfish and shellfish (Spearman correlation coefficient 0.48, P=0.012). Multivariate models confirmed that toenail total mercury concentration was best predicted by total finfish and shellfish consumption.

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Acknowledgements

This work was supported by NIH Grant P42ES07373 and the Center for Environmental Health Sciences at Dartmouth.

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Correspondence to Judy R Rees.

Appendix 1. Questionnaires used in the study

Appendix 1. Questionnaires used in the study

Method 1. Water and seafood intake record

INSTRUCTIONS: Please record your water and seafood intake for the 3 days before your interview.

Method 2. Fish consumption questions from the semiquantitative food frequency questionnaire (Willett et al., 1985)

The fish consumption questions are included within a large comprehensive dietary assessment. The possible responses are: Never, or less than once per month; 1 per mo.; 1 per week; 2–4 per week; 5–6 per week; 1 per day; 2–3 per day; 4–5 per day; 6+ per day.

Please fill in your average use during the last year, of each specified food. Please try to average your seasonal use of foods over the entire year.

  • Canned tuna fish (3–4 oz.)

  • Dark meat fish, for example, mackerel, salmon, sardines, bluefish, swordfish (3–5 oz)

  • Other fish

  • Shrimp, lobster, scallops as a main dish

Method 3. Detailed fish consumption questionnaire. Have you eaten fish from a local pond, lake or river in the last year?

If Subject reports eating “dark meat fish, for example, mackerel, salmon, etc.” or “other fish” one or more times per month: What types of fish do you eat? How often?

If Subject reports eating “shrimp, lobster, scallops, etc. as a main dish” one or more times per month: What types of shellfish do you eat? How often?

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Rees, J., Sturup, S., Chen, C. et al. Toenail mercury and dietary fish consumption. J Expo Sci Environ Epidemiol 17, 25–30 (2007). https://doi.org/10.1038/sj.jes.7500516

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