Browsing Faculté des arts et des sciences – Département de sciences biologiques - Travaux et publications by Subject "Cooking"
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Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans
MeHg bioaccessibility is reduced by food preparation
(Elsevier, 2017-10-31)Fish consumption is a major pathway for mercury exposure in humans. Current guidelines and risk assessments assume that 100% of methylmercury (MeHg) in fish is absorbed by the human body after ingestion. However, a growing body of literature suggests ...