Journal List > J Nutr Health > v.47(5) > 1081356

TOOLS
Kim, Shin, Lee, and Joung: Development of a mercury database for food commonly consumed by Koreans
Research Article

J Nutr Health 2014;47(5):364-373.

Published online: 20 January 2014

DOI: https://doi.org/10.4163/jnh.2014.47.5.364

Development of a mercury database for food commonly consumed by Koreans

Seong-Ah Kim1, Sangah Shin1, Jung Won Lee1, Hyojee Joung1, 2

1Institute of Health and Environment, Seoul National University, Seoul 151–742, Korea

2Department of Public Health Nutrition Graduate School of Public Health, Seoul National University, Seoul 151–742, Korea

Received 17 January 2014       Revised 24 March 2014       Accepted 29 September 2014

Copyright © 2014 The Korean Nutrition Society

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

The purpose of this study was to develop a mercury database for food commonly consumed by Koreans. Methods: Target foods for a mercury database were selected from dietary survey data of the 2007–2009 Korean National Health and Nutrition Examination Survey (KNHANES). Data for mercury contents of foods were collected through literature review. Among 702 food items reported by 24 hr dietary recall method, the contents of mercury for 300 food items were selected with systematic evaluation from the literature, which provided analytical values, and those of 56 food items were imputed by using a conversion factor. Results: The mercury database developed in this study covered 50.7% of all kinds of consumed foods and 95.1% of total amount of food intake reported by 2007–2009 KNHANES. In the database, the geometric mean of mercury contents in food items was the highest in the fishes and shellfishes group (41.13 µg/kg, n = 101) followed by mushrooms (18.93 µg/kg, n = 12) and seaweeds (5.92 µg/kg, n = 14), and the lowest in the meats group (0.15 µg/kg, n = 17). Conclusion: The developed mercury database can be used to estimate the dietary mercury exposure of Korean people, and the method for development of a mercury database would be helpful to researchers in development of a new database for other food borne hazardous substances.

Keywords: dietary, mercury, intake, database, exposure

References

1. Hassett-Sipple B, Swartout J, Schoeny R, Mahaffey KR, Rice GE. Mercury study report to congress. Volume V: health effects of mercury and mercury compounds. Washington, D.C.: United States Environmental Protection Agency;1997.
2. Clarkson TW. Mercury: major issues in environmental health. Environ Health Perspect. 1993; 100:31–38.
crossref
3. Harada M. Congenital Minamata disease: intrauterine methylmercury poisoning. Teratology. 1978; 18(2):285–288.
crossref
4. Marsh DO, Clarkson TW, Cox C, Myers GJ, Amin-Zaki L, Al-Tikriti S. Fetal methylmercury poisoning. Relationship between concentration in single strands of maternal hair and child effects. Arch Neurol. 1987; 44(10):1017–1022.
5. U.S. Department of Health and Human Services; Public Health Service; Agency for Toxic Substances and Disease Registry. Toxicological profile for mercury. Atlanta (GA): Agency for Toxic Substances and Disease Registry;1999.
6. Kim CI. Korean Total diet study – mycotoxins, heavy metals, acrylamide [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2012. [cited 2013 Jul 10]. Available from:. http://rnd.mfds.go.kr/.
7. Mahaffey KR, Clickner RP, Bodurow CC. Blood organic mercury and dietary mercury intake: National Health and Nutrition Examination Survey, 1999 and 2000. Environ Health Perspect. 2004; 112(5):562–570.
crossref
8. Nakagawa R, Yumita Y, Hiromoto M. Total mercury intake from fish and shellfish by Japanese people. Chemosphere. 1997; 35(12):2909–2913.
crossref
9. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2007: Korea National Health and Nutrition Examination Survey (KNHANES IV-1) [Internet]. Cheongwon: Korea Centers for Disease Control and Prevention;2008. [cited 2013 Sep 1]. Available from:. https://knhanes.cdc.go.kr/knhanes/index.do.
10. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2008: Korea National Health and Nutrition Examination Survey (KNHANES IV-2) [Internet]. Cheongwon: Korea Centers for Disease Control and Prevention;2009. [cited 2013 Sep 1]. Available from:. https://knhanes.cdc.go.kr/knhanes/index.do.
11. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2009: Korea National Health and Nutrition Examination Survey (KNHANES IV-3) [Internet]. Cheongwon: Korea Centers for Disease Control and Prevention;2010. [cited 2013 Sep 1]. Available from:. https://knhanes.cdc.go.kr/knhanes/index.do.
12. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Guide to the utilization of the data from the Fourth Korea National Health and Nutrition Examination Survey [Internet]. Cheongwon: Korea Centers for Disease Control and Prevention;2010. [cited 2013 Sep 1]. Available from:. https://knhanes.cdc. go.kr/knhanes/index.do.
13. Bhagwat SA, Patterson KY, Holden JM. Validation study of the USDA's Data Quality Evaluation System. J Food Compost Anal. 2009; 22(5):366–372.
crossref
14. Choi DW. Dietary Intake and Risk Assessment of Heavy Metals (TDS) [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2009. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
15. Kwon YT, Lee JA. Dietary intake and risk assessment of heavy metals in Korean foods. Environ Res. 2001; 24:33–44.
16. Choi DW. Dietary intake and risk assessment of contaminants in Korean foods. In: The Annual Report of KFDA. Vol 11. Cheongju: Korea Food and Drug Administration;2007. p. 542–543.
17. Park SO. Dietary intake and risk assessment of contaminants in Korean foods [Internet]. Cheongju: Korea Food and Drug Administration;2006. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
18. Kim MH. Survey and risk assessment of heavy metals in mushroom [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2011. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
19. Lee KL. Survey for food contaminants and safety control [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2005. [cited 2013 Jun 20]. Available from:. http://rnd.mfds. go.kr/.
20. Kim YJ. Heavy metal monitoring on aquatic products from the east-coast in Gangwon province [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2010. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
21. Kim SH, Ko YS, Im SI, An KA, Lee KS, Kim SC, Jang JW, Kim HA, Lee RK, Park MW, Kim DB. Monitoring of heavy metals in Kimchi and Pickle. In: The Annual Report of KFDA. Vol 11. Cheongju: Korea Food and Drug Administration;2007. p. 115–116.
22. Yoon HS. Simultaneous analytical method for mercury species in aquatic food [Internet]. Cheongju: National Institute of Food and Drug Safety Evaluation;2010. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
23. Lee KH. Investigation of heavy metals research on actual state of Chungchongnamdo, Chungchongbukdo area farm produce [Internet]. Cheongju: Korea Food and Drug Administration;2005. [cited 2013 Jun 20]. Available from:. http://rnd.mfds.go.kr/.
24. Kim MH, Lee YD, Park HJ, Park SK, Lee JO. Contents of heavy metals in soybean curd and starch jelly consumed in Korea. Korean J Food Sci Technol. 2005; 37(1):1–5.
25. Chung SY, Kim M, Kim JS, Hong M, Lee JO, Kim CM. Trace metal contents in sugar products and their safety evaluations. Korean J Food Sci Technol. 2002; 34(6):992–997.
26. Kim M, Kim JS, Sho YS, Chung SY, Lee JO. The study on heavy metal contents in various foods. Korean J Food Sci Technol. 2003; 35(4):561–567.
27. Joo H, Noh MJ, Yoo JH, Jang YM, Park JS, Kang MH, Kim M. Monitoring total mercury and methylmercury in commonly consumed aquatic foods. Korean J Food Sci Technol. 2010; 42(3):269–276.
28. Chung SY, Kim JS, Kim EJ, Park SK, Kim M, Hong M, Kim MC, Lee JO. Trace metal contents in tea products and their safety evaluations. Korean J Food Sci Technol. 2003; 35(5):812–817.
29. No KM, Kang KM, Baek SL, Choi H, Park SK, Kim DS. Monitoring of heavy metal content in alcoholic beverages. J Food Hyg Saf. 2010; 25(1):24–29.
30. Hu SJ, Kim M, Park SK, Lee JO. Heavy metal contents in ginseng and ginseng products. Korean J Food Sci Technol. 2005; 37(3):329–333.
31. Hwang YO, Kim SU, Ryu SH, Ham HJ, Park GY, Park SG. Contents of mercury, lead, cadmium, and arsenic in dried marine products. Anal Sci Technol. 2009; 22(4):336–344.
32. Go MJ, Lee JH, Park EH, Park SW, Kim IK, Ji YA. Monitoring of heavy metals in vegetables in Korea. J Food Hyg Saf. 2012; 27(4):456–460.
crossref
33. Kim M, Chang MI, Chung SY, Sho YS, Hong MK. Trace metal contents in cereals, pulses and potatoes and their safety evaluations. J Korean Soc Food Sci Nutr. 2000; 29(3):364–368.
34. Kim M, Lee YD, Park HJ, Kim EJ, Lee JO. Contents of toxic metals in crustaceans consumed in Korea. Korean J Food Sci Technol. 2004; 36(3):375–378.
35. Kim JH, Lim CW, Kim PJ, Park JH. Heavy metals in shellfishes around the south coast of Korea. J Food Hyg Saf. 2003; 18(3):125–132.
36. Kim HY, Chung SY, Sho YS, Oh GS, Park S, Suh JH, Lee EJ, Lee YD, Choi WJ, Eom JY, Song MS, Lee JO, Woo GJ. The study on the methylmercury analysis and the monitoring of total mercury and methylmercury in fish. Korean J Food Sci Technol. 2005; 37(6):882–888.
37. Kim HY, Kim JC, Kim SY, Lee JH, Jang YM, Lee MS, Park JS, Lee KH. Monitoring of heavy metals in fishes in Korea: As, Cd, Cu, Pb, Mn, Zn, Total Hg. Korean J Food Sci Technol. 2007; 39(4):353–359.
38. Sho YS, Kim J, Chung SY, Kim M, Hong MK. Trace metal contents in fishes and shellfishes and their safety evaluations. J Korean Soc Food Sci Nutr. 2000; 29(4):549–554.
39. Chung SY, Kim MH, Sho YS, Won KP, Hong MK. Trace metal contents in vegetables and their safety evaluations. J Korean Soc Food Sci Nutr. 2001; 30(1):32–36.
40. Yoo CC, Kim DW. Studies on the heavy metal contents in some vegetable sales on markets in Korea. Korean J Food Nutr. 2005; 18(3):254–264.
41. Lee MK, Park JS, Lim HC, Na HS. Determination of heavy metal contents in medicinal herb. Korean J Food Preserv. 2008; 15(2):253–260.
42. Choi JD, Jeoung IG. Trace metal contents in cultured and wild fishes from the coastal area of Tongyeoung, Korea and their safety evaluations. J Food Hyg Saf. 2005; 20(4):205–210.
43. Choi SN, Chung NY. A study on the trace metals in potatoes and root vegetables. Korean J Soc Food Cookery Sci. 2003; 19(2):223–230.
44. Kim M, Chung SY, Sho YS, Kim MC, Kim CM. Establishments of lead standards through monitoring heavy metals in calcium, chitosan, and propolis health foods. Korean J Food Sci Technol. 2001; 33(5):525–528.
45. Kim JH, Mok JS, Park HY. Trace metal contents in seaweeds from Korean coastal area. J Korean Soc Food Sci Nutr. 2005; 34(7):1041–1051.
46. Ham HJ. Distribution of hazardous heavy metals(Hg, Cd and Pb) in fishery products, sold at Garak wholesale markets in Seoul. J Food Hyg Saf. 2002; 17(3):146–151.
47. Heo YS, Kim KJ, Lee MY, Lee SJ, Park SM, Kim JD, Kim OH, Chong HS. A study on the component and heavy metal contents of Myeolchi Aekjeot. Rep Seoul Metrop Gov Res Inst Public Health Environ. 1991; 2:33–44.
48. Kim SC, Ahn KA, Kim HA, Im SI, Jang JW, Kang NS, Cho CH, Ko YS, Kim DS, Lee SH. The monitoring of total mercury and methylmercury in abyssal fish by GC-ECD. Proceedings of the 41th Korean Society of Analytical Sciences Conference; 2008 Nov 20–21, Pyeongchang. Seoul: Korean Society of Analytical Sciences;2008. p. 258.
49. Kwon O, Yang YK, inventors; Flavonoid database for estimation of flavonoid intake and constructing method thereof. Korea Patent 10–1294316. 2013 Aug 7.
50. Yang YK, Kim JY, Kwon O. Development of flavonoid database for commonly consumed foods by Koreans. Korean J Nutr. 2012; 45(3):283–292.
crossref
51. Mason RP, Reinfelder JR, Morel FM. Bioaccumulation of mercury and methylmercury. Water Air Soil Pollut. 1995; 80(1–4):915–921.
crossref
52. U.S. Food and Drug Administration. Mercury levels in commercial fish and shellfish (1990–2010) [Internet]. Silver Spring (MD): U.S. Food and Drug Administration;2014. [cited 2014 May 10]. Available from:. http://www.fda.gov/Food/FoodborneIllnessCon-taminants/Metals/ucm115644.htm.
53. Sunderland EM, Krabbenhoft DP, Moreau JW, Strode SA, Landing WM. Mercury sources, distribution, and bioavailability in the North Pacific Ocean: insights from data and models. Global Bio-geochem Cycles. 2009; 23(2):): GB2010.
crossref
54. Kim NS, Lee BK. National estimates of blood lead, cadmium, and mercury levels in the Korean general adult population. Int Arch Occup Environ Health. 2011; 84(1):53–63.
crossref
55. U.S. Environmental Protection Agency, Office of Emergency and Remedial Response. Risk assessment guidance for superfund (RAGS), Volume I: human health evaluation manual (Part E, supplemental guidance for dermal risk assessment) interim [Internet]. Washington, D.C.; U.S. Environmental Protection Agency;. 2004. [cited 2014 Sep 2]. Available from:. http://www.epa.gov/swerrims/riskassessment/ragse/.

Fig. 1.
Overall flow of developing mercury database.
jnh-47-364f1.tif
Table 1.
Example of data description for mercury database of commonly consumed foods among Koreans
Food group Food code Food name Mercury (mg/kg) Analytical method LOD1) (mg/kg) N.D.2) treatment Detection rate (%) No. of sample SD Median Min Max Reference Data evaluation3) Data source4)
Grains 01019 Wheat flour 0.0012 Mercury analyzer 0.0001 N/A N/A 12 Samples were analyzed as a whole after homogenization treatment. Choi.14 2–2–1 1
Potatoes & starch 02022 Konjac 0.0004 Mercury analyzer N/A N/A 100 10 N/A N/A 0.0002 0.0013 Kim et el.24 2–0–1 3
Sugars 03037 ( Yeot crude maltose) 0.0008 Mercury analyzer 0.0001 N/A N/A 20 0.0004 N/A ND 0.0023 Chung et al.25 5 1–0–1 3
Legumes 04021 Soybean curd, fried 0.0003 Mercury analyzer N/A N/A 100 37 N/A N/A 0.0001 0.0010 Kim et el24 2–0–1 3
Seeds & nuts 05011 Perilla seeds 0.0009 Mercury analyzer 0.0006 N/A N/A 19 Samples were analyzed as a whole after homogenization treatment. Kim.6 2–2–0 1
Vegetables 06030 Red pepper 0.001 Mercury analyzer N/A N/A 100 10 N/A N/A 0.0003 0.001 Kim et al.26 1–0–1 3
Mushrooms 07003 Oyster mushroom 0.002 Mercury analyzer 0.000005 N/A 100 74 0.002 0.001 0.0004 0.010 Kim.18 2–2–1 2
Fruits 08143 Kiwi fruit 0.0008 Mercury analyzer 0.0006 N/A N/A 19 Samples were analyzed as a whole after homogenization treatment. Kim.6 2–2–0 1
Meats 09063 Chicken, edible viscera 0.0005 Mercury analyzer 0.00000058 N/A N/A 40 0.001 N/A ND 0.006 Lee.19 2–2–1 2
Eggs 10005 Hen's egg 0.0007 Mercury analyzer 0.0001 N/A N/A 12 Samples were analyzed as a whole after homogenization treatment. Choi.14 2–2–1 1
Fishes & shellfishes 11582 Common octopus 0.0428 Mercury analyzer 0.00002 N/A 100 48 0.0253 0.0378 0.0113 0.1418 Kim.20 1.5–2–1 2
Seaweeds 12035 Sea mustard, dried 0.018 Mercury analyzer 0.000017 N/A 100 12 0.007 N/A 0.003 0.025 Joo et al.27 2–2–1 2
Milk & dairy products 13010 Milk 0.00015 Mercury analyzer 0.0001 N/A N/A 12 Samples were analyzed as a whole after homogenization treatment. Choi.14 2–2–1 1
Oils 14028 Soybean oil 0.000196 Mercury analyzer 0.0001 N/A N/A 12 Samples were analyzed as a whole after homogenization treatment. Choi.14 2–2–1 1
Beverages & alcohols 15078 se Fruit tea pre-erved with suga r 0.001 Mercury analyzer 0.0005 N/A N/A 20 0.0004 N/A ND 0.002 Chung et al.28 8 1–1–1 3
Seasonings 16027 Cooking wine 0.0003 Mercury analyzer 0.000002 N/A 100 6 N/A N/A 0.0001 0.0005 No et al.29 2–2–1 3
Prepared foods 17013 Mandu 0.0005 Mercury analyzer 0.0001 N/A N/A 12 Samples were analyzed as a whole after homogenization treatment. Choi.14 2–2–1 1
Others 18031 Ginseng 0.0025 Mercury analyzer 0.0001 N/A 100 10 N/A N/A 0.0020 0.0040 Hu et al.30 1–1–1 3

1) LOD; limit of detection

2) ND; Not-detected

3) Scoring on a scale of 0–0–0 to 2–2–1 according to sampling plan, analytical quality control, and number of samples

4) 1: Total Diet Study (TDS) report, 2: Monitoring report, 3: Research papers in journal, 4: other sources

Table 2.
Literature sources for mercury content of commonly con sumed foods among Koreans
Categories Reference source No. of food items Percentage (%)
  TDS1) 170 24.2
Literature Monitoring 2) 28 4.0
  review Research paper3) 101 14.4
  others4) 1 0.1
  Imputation 56 8.0
  Missing 346 49.3
  Total 702 100.0

1) ref: 6, 14–17

2) ref: 18–23

3) ref: 24–47

4) ref: 48

Table 3.
Characteristics of mercury database construction by food groups
Food group Value sources1) Literature sources1) No. of analyzed samples per food in literatures (Mean ± SD) Data evaluation score3) (Mean ± SD)
Raw data Imputed data TDS2)report Monitoring report Research papers Other sources
Grains 30 (81.1) 7 (18.9) 28 (93.3) 0 (0.0) 2 (6.7) 0 (0.0) 15.6 ± 6.3 4.4 ± 0.8
Potatoes & starch 6 (85.7) 1 (14.3) 5 (83.3) 0 (0.0) 1 (16.7) 0 (0.0) 12.2 ± 6.7 4.0 ± 0.9
Sugars 6 (85.7) 1 (14.3) 3 (50.0) 0 (0.0) 3 (50.0) 0 (0.0) 19.3 ± 20.7 4.0 ± 0.9
Legumes 9 (52.9) 8 (47.1) 4 (44.4) 1 (11.1) 4 (44.4) 0 (0.0) 45.4 ± 47.6 3.9 ± 1.0
Seeds&nuts 2 (66.7) 1 (33.3) 2 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 15.5 ± 4.9 4.5 ± 0.7
Vegetables 47 (85.5) 8 (14.5) 33 (70.2) 1 (2.1) 13 (27.7) 0 (0.0) 14.9 ± 11.6 4.1 ± 1.1
Mushrooms 10 (83.3) 2 (16.7) 0 (0.0) 10 (100.0) 0 (0.0) 0 (0.0) 36.3 ± 25.6 5.0 ± 0.0
Fruits 16 (80.0) 4 (20.0) 16 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 12.8 ± 5.6 4.3 ± 1.0
Meats 17 (100.0) 0 (0.0) 8 (47.1) 9 (52.9) 0 (0.0) 0 (0.0) 22.4 ± 27.0 4.8 ± 0.6
Eggs 2 (100.0) 0 (0.0) 2 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 6.5 ± 7.8 3.5 ± 2.1
Fishes & shellfishes 87 (86.1) 14 (13.9) 20 (23.0) 6 (6.9) 60 (69.0) 1 (1.1) 14.1 ± 12.8 4.1 ± 1.2
Seaweeds 9 (64.3) 5 (35.7) 4 (44.4) 0 (0.0) 5 (55.6) 0 (0.0) 15.2 ± 12.0 4.2 ± 1.0
Milk & dairy products 6 (100.0) 0 (0.0) 6 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 10.2 ± 4.5 4.7 ± 0.8
Oils 5 (100.0) 0 (0.0) 5 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 14.8 ± 3.8 4.6 ± 0.5
Beverages & alcohols 23 (95.8) 1 (4.2) 17 (73.9) 0 (0.0) 6 (26.1) 0 (0.0) 21.0 ± 27.2 4.4 ± 0.9
Seasonings 16 (80.0) 4 (20.0) 14 (87.5) 0 (0.0) 2 (12.5) 0 (0.0) 11.3 ± 3.8 4.5 ± 1.0
Prepared foods 3 (100.0) 0 (0.0) 3 (100.0) 0 (0.0) 0 (0.0) 0 (0.0) 10.7 ± 9.1 3.7 ± 1.5
Others 6 (100.0) 0 (0.0) 0 (0.0) 1 (16.7) 5 (83.3) 0 (0.0) 9.3 ± 1.6 3.2 ± 1.0
Total 300 (84.3) 56 (15.7) 170 (56.7) 28 (9.3) 101 (33.7) 1 (0.3) 16.8 ± 17.7 4.2 ± 1.0

1) N (%)

2) TDS; Total Diet Study

3) Scores ranged from 0 to 5

Table 4.
Coverage and contents of mercury database by food groups
Food group Number of food Amount of food consumed Mercury content (µg/kg)
No. of food consumed No. of food included Coverage (%) ( Wt. of food consumed g/day/person) Wt. of food included (g/day/person) Coverage (%) Geomean1) ± GSD2) (Min, Max)
Grains 67 37 55.2 284.4 269.6 94.8 0.92 ± 0.44 (0.00, 8.00)
Potatoes & starch 13 7 53.8 34.3 32.8 95.8 0.72 ± 0.22 (0.40, 1.26)
Sugars 15 7 46.7 6.6 5.3 79.1 0.52 ± 0.27 (0.25, 1.45)
Legumes 23 17 73.9 34.6 33.8 97.7 0.75 ± 0.99 (0.00, 20.13)
Seeds and nuts 17 3 17.6 2.5 0.8 31.8 0.74 ± 0.12 (0.65, 0.95)
Vegetables 143 55 38.5 272.7 255.2 93.6 1.11 ± 0.78 (0.00, 15.58)
Mushrooms 14 12 85.7 3.8 3.8 99.9 18.93 ± 16.60 (2.00, 246.74)
Fruits 67 20 29.9 169.2 161.5 95.4 0.64 ± 0.29 (0.00, 2.56)
Meats 28 17 60.7 71.2 69.4 97.5 0.15 ± 0.25 (0.00, 2.04)
Eggs 4 2 50.0 21.0 20.9 99.9 0.82 ± 0.16 (0.67, 1.00)
Fishes & shellfishes 138 101 73.2 45.0 43.0 95.5 41.13 ± 23.11 (0.00, 781.14)
Seaweeds 24 14 58.3 5.4 4.1 77.1 5.92 ± 5.04 (0.00, 30.00)
Milk & dairy products 13 6 46.2 98.0 96.0 98.0 0.17 ± 0.11 (0.03, 0.45)
Oils 17 5 29.4 6.5 5.9 91.4 0.52 ± 0.09 (0.20, 0.89)
Beverages & alcohols 44 24 54.5 126.3 123.3 97.7 0.28 ± 0.17 (0.00, 86.05)
Seasonings 41 20 48.8 28.0 25.4 90.9 0.77 ± 0.87 (0.00, 12.00)
Prepared foods 14 3 21.4 5.6 4.6 81.3 0.52 ± 0.52 (0.00, 0.52)
Others 20 6 30.0 0.4 0.2 62.7 5.12 ± 3.27 (1.10, 13.00)
Total 702 356 50.7 1215.4 1155.7 95.1 2.85 ± 1.70 (0.00, 781.14)

1) Geomean; Geometric mean

2) GSD; Geometric standard deviation

TOOLS
Similar articles