Metals in sardine and anchovy from Greek coastal areas: Public health risk and nutritional benefits assessment.

Concentrations of 26 metals and elements were measured in sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) sampled from 6 Greek coastal areas in order to assess public health risks and benefits. Nutritional benefits seem to outweigh the potential risks arising from fish metal content, since various parameters (Safety Standards, Estimated Daily Intake, Maximum Safe Consumption, Hazard Quotient, Metal Pollution Index, As Carcinogenic Risk, Mercury toxicity - Selenium benefits, Nutrient Reference Values) indicated mostly safe consumption of the studied species. Weekly consumption of 480.

Metals and elements in sardine and anchovy: Species specific differences and correlations with proximate composition and size.

Species - specific differences in the levels of 26 metals and elements in sardine and anchovy are investigated and the factors of proximate composition (proteins, lipids, ash) and body size (length, weight) that may affect the metal and elemental concentrations in fish are explored. Statistical analysis revealed that levels of metals and elements in fish seem to strongly depend on species. Significantly higher levels of most of the metals and elements studied have been observed in anchovy compared to sardine at each of six different sites.

Arsenic speciation in fish from Greek coastal areas.

Arsenic speciation analysis was conducted on fish samples (sardine and anchovy) collected from six areas along the Greek coastline, i.e. Artemisium Straits, Thermaikos Gulf, Amvrakikos Gulf, Strymonian Gulf, Thracian Sea, and Elefsina Gulf.