ArticleScientific reports2026
Health hazard assessment and cooking effects on toxic metals in marine fish from the mediterranean sea at the Damietta Coast, Egypt.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to determine the toxic metal contents in thinlip grey mullet, sardines, and sand smelt, as well as the impact of cooking on the metal levels and their potential harmful effects on public health. Two hundred forty fish samples, comprising 80 each of the three identified species, were collected from the Mediterranean Sea at Damietta coast, Egypt and analyzed for arsenic, mercury, lead, and cadmium contents, which were detected at mean ± SE concentrations (mg/kg) of 2.29 ± 0.22, 0.119 ± 0.019, 0.651 ± 0.131, and 0.042 ± 0.007 in thinlip grey mullet; 1.68 ± 0.18, 0.098 ± 0.018, 1.011 ± 0.169, and 0.049 ± 0.008 in sardine; and 1.87 ± 0.16, 0.055 ± 0.057, 0.965 ± 0.186, and 0.052 ± 0.009 in sand smelt, respectively. Alarmingly, 100% of fish samples exceeded the permissible limit for As, while Hg levels were within the safe limits for all tested samples. Frying and grilling significantly reduced the metal levels. The target hazard quotient, total target hazard quotient in all tested fish samples, exceeded their approved limits for arsenic and lead, while the assessment of the cancer risk values for arsenic in all tested fish species surpassed the cancer slope factor, indicating potential public health risks associated with consuming such fish. This study highlights the need for strict control measures to limit contamination of aquatic resources, especially by arsenic and lead, and to ensure the safety of seafood for human consumption, protecting public health and reducing the risk of fish contamination.
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