Dietary Intake of Essential, Toxic, and Potentially Toxic Elements from Mussels (Mytilus spp.) in the Spanish Population: A Nutritional Assessment

@inproceedings{RodrguezHernndez2019DietaryIO,
  title={Dietary Intake of Essential, Toxic, and Potentially Toxic Elements from Mussels (Mytilus spp.) in the Spanish Population: A Nutritional Assessment},
  author={{\'A}ngel Rodr{\'i}guez-Hern{\'a}ndez and Manuel Zumbado and Luis Alberto Henr{\'i}quez-Hern{\'a}ndez and Luis D. Boada and Octavio P Luzardo},
  booktitle={Nutrients},
  year={2019}
}
The levels of forty-three elements were determined in fresh, preserved, and frozen mussels (n = 208) with the purpose of evaluating their contribution to the recommended dietary intake of essential elements and their potential risk to Spanish consumers' health. We found relevant differences in the element content in relation to the mode of conservation of mussels as well as in relation to their geographical origin, brand, or mode of production. According to our estimates, mussels are important… CONTINUE READING

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