Biological Trace Element Research

, Volume 46, Issue 1–2, pp 135–153 | Cite as

Does dietary arsenic and mercury affect cutaneous bleeding time and blood lipids in humans?

  • Helle M. Meltzer
  • Håvard H. Mundal
  • Jan Alexander
  • Karen Bibow
  • Trond A. Ydersbond
Article

Abstract

Fish species may contain considerable amounts of trace elements, such as selenium (Se), arsenic (As), and mercury (Hg). The present study investigated the relationships between dietary intake of these elements and cutaneous bleeding time and blood lipids in 32 healthy volunteers. For 6 wk, one group (n=11) consumed approx 250 g Se-rich fish daily, providing them with an average Se intake of 115±31 μg Se/d, Hg intake of 18±8 μg/d, and As intake of 806±405 μg/d, all values analyzed in 4-d duplicate food collections. To study the effect of Se alone, one group (n=11) included Se-rich bread in their normal diet, giving them a Se intake (135±25 μg/d) that was comparable to the fish group. A control group (n=10) ate their normal diet, providing 77±25 gmg Se/d, 3.1±2.5 μg Hg/d, and 101±33 μg As/d. The dietary As load strongly correlated both with bleeding times and changes in bleeding times (r=0.48,p<0.01 andr=0.54,p<0.002, respectively). Dietary Hg showed a positive correlation with LDL-cholesterol (r=0.55,p<0.01), whereas dietary Hg in the fish group showed a strong negative relationship with HDL-cholesterol (r=−0.76,p<0.01). Selenium seemed to have only a modest effect on bleeding time. Our results suggest that mercury and arsenic from fish may be factors contributing to or modifying some of the known effects of fish ingestion.

Index Entries

Fish diet arsenic mercury selenium bleeding time blood lipids 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    W. S. Harris,J. Lipid Res. 30, 785–807 (1989).PubMedGoogle Scholar
  2. 2.
    G. Debry and X. Pelletier,Experimentia 47, 172–178 (1991).CrossRefGoogle Scholar
  3. 3.
    A. P. Simopoulos,Am. J. Clin. Nutr. 54, 438–463 (1991)PubMedGoogle Scholar
  4. 4.
    M. Thorngren and B. Åkesson,Internat. J. Vit. Nutr. Res. 57, 429–435 (1987).Google Scholar
  5. 5.
    P. Grandjean, P. Weihe, P. J. Jørgensen, T. Clarkson, E. Cernichiari, and T. Viderø,Arch. Environ. Health 47, 185–195 (1992).PubMedGoogle Scholar
  6. 6.
    B. G. Svensson, A. Schütz, A. Nilsson, I. Åkesson, B. Åkesson, and S. Skerfving,Science Total Environment 126, 61–74 (1992).CrossRefGoogle Scholar
  7. 7.
    WHO (World Health Organization). Environmental Health Criteria 101: Methylmercury. Geneva (1990).Google Scholar
  8. 8.
    WHO (World Health Organization). International Programme on Chemical safety: Environmental Health Criteria 86: Mercury—environmental aspects. Geneva, WHO (1989).Google Scholar
  9. 9.
    S. Tamaki and W. T. Frankenberger,Rev. Environ. Contam. Toxicol. 124, 161–184 (1992).Google Scholar
  10. 10.
    G. N. Schrauzer,J. Univ. Occupat. Environ. Hlth,9:suppl., 208–215 (1987).Google Scholar
  11. 11.
    J. B. Luten, G. Riekwel-Booy, and A. Rauchbaar,Environ. Hlth. Perspect 45, 165–170 (1982).CrossRefGoogle Scholar
  12. 12.
    WHO (World Health Organization) Evaluation of certain food additives and contaminants. WHO Food Additives Series:24, Cambridge University Press, Cambridge (1989).Google Scholar
  13. 13.
    H. M. Meltzer, K. Bibow, I. T. Paulsen, H. H. Mundal, G. Norheim, and H. Holm,Biol. Trace Element Res. 36, 229–241 (1993).CrossRefGoogle Scholar
  14. 14.
    K. Bibow and H. H. Mundal,Clin. Chem. 36, 1902–1905 (1990).PubMedGoogle Scholar
  15. 15.
    Norwegian Nutrition Council,Food Composition Tables, The Norwegian Nutrition Council, Oslo (1984).Google Scholar
  16. 16.
    G. Norheim and A. Haugen,Acta Pharmacol, et Toxicol. 59, Suppl. VIII, 610–612 (1986).Google Scholar
  17. 17.
    G. Norheim,Proc. Fifth Europ. Conf. Food Chem., Versailles, France Vol. 2, 730–734 (1989).Google Scholar
  18. 18.
    D. E. Paglia and W. N. Valentine,J. Lab. Clin. Med. 70, 158–169 (1967).PubMedGoogle Scholar
  19. 19.
    P. Way and D. J. Hanahan,J. Lipid Res. 5, 318–328 (1964).Google Scholar
  20. 20.
    J. Folch, M. Lees, and G. H. S. Stanley,Biol. Chem. 226, 497–509 (1957).Google Scholar
  21. 21.
    H. J. Grav, D. K. Asiedu, and R. K. Berge,J. Chromatogr. B658, 1–10 (1994).CrossRefGoogle Scholar
  22. 22.
    M. A. Kaluntzny, L. A. Duncan, M. V. Merritt, and D. E. Epps,J. Lipid Res. 26, 135–140 (1985).Google Scholar
  23. 23.
    M. E. Mason and G. E. Waller,Anal. Chem. 36, 583–586 (1964).CrossRefGoogle Scholar
  24. 24.
    M. S. Thommassen, E. N. Christiansen, and K. R. Norum,Biochem. J. 206, 195–202 (1982).Google Scholar
  25. 25.
    W. T. Friedewald, R. J. Levy, and D. S. Fredrickson,Clin. Chem. 18, 499–502 (1972).PubMedGoogle Scholar
  26. 26.
    W. W. Kim, W. Mertz, J. T. Judd, M. W. Marshall, J. L. Kelsay, and E. S. Prather,Am. J. Clin. Nutr. 40, 1333–1337 (1984).PubMedGoogle Scholar
  27. 27.
    B. Isaksson,Eur. J. Clin. Nutr. 47, 457–460 (1993).PubMedGoogle Scholar
  28. 28.
    M. Anke, Arsenic, in:Trace Elements in Human and Animal Nutrition, fifth ed. W. Mertz, ed., Academic, London, pp. 347–372 (1986).Google Scholar
  29. 29.
    R. W. Dabeka, A. D. McKenzie, G. M. A. Lacroix, C. Cleroux, S. Bowe, R. A. Graham, and H. B. S. Conacher,J. AOAC. Internat. 76, 14–25 (1993).Google Scholar
  30. 30.
    WHO (World Health Organization) Evaluation of certain food additives and contaminants. WHO Food Additives Series: 24, Cambridge University Press, Cambridge (1989).Google Scholar
  31. 31.
    WHO (World Health Organization) Evaluation of certain food additives and contaminants. WHO Tech. Rep. Ser. No. 696, Geneva (1983).Google Scholar
  32. 32.
    D. E. Nixon and T. P. Moyer,Clin. Chem. 38, 2479–2483 (1992).PubMedGoogle Scholar
  33. 33.
    Y. Shibata, M. Morita, and K. Fuwa,Adv. Biophys. 28, 31–80 (1992).PubMedCrossRefGoogle Scholar
  34. 34.
    R. M. Brown, D. Newton, C. J. Pickford, and J. C. Sherlock,Hum. Exp. Toxicol. 9, 41–46 (1990).PubMedCrossRefGoogle Scholar
  35. 35.
    J. R. Cannon, J. B. Saunders, and R. F. Toia,Sci. Tot. Environ. 31, 181–185 (1983).CrossRefGoogle Scholar
  36. 36.
    W. M. Jongen, J. M. Cardinaals, P. M. Bos, and P. Hagel,Food Chem. Toxicol. 23, 669–673 (1985).PubMedCrossRefGoogle Scholar
  37. 37.
    E. Sabbioni, M. Fischbach, G. Pozzi, R. Pietra, M. Gallorini, and J. L. Piette,Carcinogenesis 12, 1287–1291 (1991).PubMedCrossRefGoogle Scholar
  38. 38.
    A. L. Moxon,Science 88, 81 (1938).PubMedCrossRefGoogle Scholar
  39. 39.
    C. Hendrick, H. Klung, and O. E. Olson,J. Nutr. 51, 131 (1953).PubMedGoogle Scholar
  40. 40.
    R. C. Wahlstrom, L. D. Kamstra, and O. E. Olson,J. An. Sci. 14, 105 (1955).Google Scholar
  41. 41.
    K. L. Kuttler and D. W. Marble,Am. J. Vet. Res. 22, 422 (1961).PubMedGoogle Scholar
  42. 42.
    R. L. Arnold, O. E. Olson, and C. W. Carlson,Poultry Sci. 54, 847 (1973).Google Scholar
  43. 43.
    L. Magos and M. Webb,Crit. Rev. Toxicol 8, 1–43 (1980).PubMedCrossRefGoogle Scholar
  44. 44.
    A. T. Diplock, W. J. Watkins, and M. Hewison,Ann. Clin. Res. 18, 55–60 (1986).PubMedGoogle Scholar
  45. 45.
    A. Naganuma, T. Tanaka, K. Maeda, R. Matsuda, J. Tabata-Hanyu, and N. Imura N,Toxicology 29, 77–86 (1983)PubMedCrossRefGoogle Scholar
  46. 46.
    A. M. Fehily, M. L. Burr, K. M. Phillips, and N. M. Deadman,Am. J. Clin. Nutr. 38, 349–351 (1983).PubMedGoogle Scholar
  47. 47.
    P. Singer, W. Jaeger, M. Wirth, S. Voigt, E. Naumann, S. Zimontkowski, I. Hajdu, and W. Goedicke,Atherosclerosis 49, 99–108 (1983).PubMedCrossRefGoogle Scholar
  48. 48.
    K. H. Bønaa, K. S. Bjerve, and A. Nordøy,Am. J. Clin. Nutr. 55, 1126–1134 (1992).PubMedGoogle Scholar
  49. 49.
    B. G. Svensson, B. Åkesson, A. Nilsson, and S. Skerfving,Eur. J. Clin. Nutr. 47, 132–140 (1993).PubMedGoogle Scholar
  50. 50.
    W. Van Dokkum, H. W. Van der Torre, G. Schaafsma, C. Kistemaker and Th. Ockhuizen,Europ. J. Clin. Nutr. 46, 445–450 (1992).Google Scholar
  51. 51.
    R. C. Wander and B. D. Patton,Am. J. Clin. Nutr. 54, 326–333 (1991).PubMedGoogle Scholar
  52. 52.
    H. Mundal, H. M. Meltzer, and I. Aursnes,Thromb. Res. 75, 285–291 (1994).PubMedCrossRefGoogle Scholar
  53. 53.
    R. Schiavon, G. E. Freeman, G. C. Guidi, G. Perona, M. Zatti, and V. V. Kakkar,Thromb. Res. 34, 389–396 (1984).PubMedCrossRefGoogle Scholar
  54. 54.
    G. Perona, R. Schiavon, G. C. Guidi, D. Veneri, and P. Minuz,Thromb. Haemostasis 64, 312–318 (1990).Google Scholar
  55. 55.
    J. M. Hodgeson, M. L. Wahlqvist, J. A. Boxall, and N. D. Balazs,Am. J. Clin. Nutr. 58, 228–234 (1993).Google Scholar

Copyright information

© Humana Press Inc. 1994

Authors and Affiliations

  • Helle M. Meltzer
    • 1
  • Håvard H. Mundal
    • 2
  • Jan Alexander
    • 3
  • Karen Bibow
    • 4
  • Trond A. Ydersbond
    • 5
  1. 1.Institute for Nutrition ResearchUniv. of OsloOsloNorway
  2. 2.Department of Internal MedicineUllevål University HospitalOsloNorway
  3. 3.Department of Environmental MedicineNational Institute of Public HealthOsloNorway
  4. 4.Department of ChemistryUniversity of OsloNorway
  5. 5.Institute of MathematicsUniversity of OsloNorway

Personalised recommendations