Study of mercury content in wild edible mushrooms and its contribution to the Provisional Tolerable Weekly Intake in Spain

• Published in: Journal of food composition and analysis Vol. 37; pp. 136 - 142
• Main Authors: Ostos, Carlos, Pérez-Rodríguez, Fernando, Arroyo, Baldomero Moreno, Moreno-Rojas, Rafael
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.02.2015
• Subjects: Amanita; Arenaria; Boletus; Dietary intake; Food analysis; Food composition; Food safety; Hg content in foods; Mercury; Metals; Mushroom; Mushroom consumption in Spain; Spain; Toxicological risk; Wild edible mushroom; Hg content in foods; Metals; Mushroom; Toxicological risk; Mushroom consumption in Spain; Food safety; Dietary intake; Food composition; Food analysis; Mercury; Spain; Wild edible mushroom
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2014.04.014

•Mean Hg content of 10 wild edible mushrooms ranged between 0.09 and 10.29mg/kg d/w.•The highest Hg contents were found in Boletus aereus and Macrolepiota procera.•The lowest Hg content was found in Terfezia arenaria, the only truffle analyzed.•At high consumption levels (100g/week), %PTWI ranged between 0.58 and 31.41%. The study determined total mercury (Hg) content of 10 wild edible mushroom species collected in southern Spain. Results indicated that the highest Hg level corresponded to Boletus aereus with 10.28±2.92mg/kg DW (dry weight), while the lowest Hg level was found in Terfezia arenaria with 0.09±0.08mg/kg DW. Regarding the anatomic parts of the mushrooms, caps showed significantly higher Hg concentrations than stems in B. aereus, Amanita caesarea and Macrolepiota procera. The percentage of contribution to the Provisional Tolerable Weekly Intake (PTWI) for Hg was also calculated. Based on consumption data in Spain (0.011kg/person/week), %PTWI was calculated ranging between 0.06 and 3.5% for mean Hg levels. When a high level of consumption was assumed (0.100kg/person/week), %PTWI ranged between 0.58 and 31%. Results suggest that wild edible mushrooms in southern Spain could contribute with high Hg levels to the Spanish diet. However, the lack of consumption data for wild edible mushrooms made it difficult to give more definitive conclusions; hence further studies including specific consumption data will be needed.