GREAT LAKES FISH NUTRIENTS, CONTAMINANTS,

BENEFITS, AND RISKS

PRESENTED TO MSU SEAFOOD SUMMIT

MARCH 12, 2015

Michigan Fish Consumption Advisory Program

Kory Groetsch & Rachel Fox Michigan Department of Community Health

EAT SAFE FISH PROGRAM - BROCHURES

LEVELS OF ORGANIZATION

SATURATED VS UNSATURATED FATTY ACIDS

POLYUNSATURATED FATTY ACIDS

Omega-3 Omega-6

PHYSIOLOGIC BENEFITS OF LONG-TERM EPA/DHA FATTY ACID INGESTION Reduces creation of inflammatory proteins Reduced systemic inflammation Lower triglycerides in blood Slow plaque formation in blood vessels More stable plaque in blood vessel Less blood vessel constriction Lower concentrations of apolipoproteins (marker of diabetes,

heart disease, Alzheimer's) Improved endothelial function Improved plaque stability, may be due to increased EPA in the

plaque reducing inflammation

EFFECTS OF EPA & DHA (BENEFITS) Infant / Child Increased gestation times Better developmental outcomes visual acuity, cognitive function, motor skills

Adults Reduced risk of sudden death from a heart attack in

people with a history of myocardial infarction. Lower blood pressure

Source: Institute of Medicine of the National Academies. 2007. Seafood Choices Balancing Benefits and Risks

ADDITIONAL EFFECTS OF EPA & DHA

Lower risk of coronary heart disease Lower risk of ischemic stroke Improved cognitive development (fetus and

newborns) May reduce cognitive decline May help with depression

FATTY ACID FUNCTIONS

Energy for the cellular functions

Structural material for cell membranes Increased cell membrane fluidity Altered cell membrane function

Metabolized to other chemicals that alter systemic

inflammation, blood clotting, and blood vessel function.

2010 DIETARY GUIDELINES USDA & DHHS

Increase seafood

Choose seafood to replace a serving of meat and poultry.

8-oz per week, variety seafood (1,600-2,000 calorie per day)

250 mg EPA/DHA per day (1,750 mg per week)

USDA DATA: EPA+DHA BY FISH SPECIES (MLLIGRAMS PER 8-OZ SERVING (MEASURED RAW))

0

1000

2000

3000

4000

5000

6000O

rang

e Ro

ughy

Catfi

sh C

hann

el fa

rmed

Tila

pia

Tuna

Yel

low

fin fr

esh

Cod

- Pac

ific

Had

dock

Pollo

ck A

lask

aCo

d - A

tlant

icH

alib

ut -

Atla

ntic

& P

acifi

cPe

rch

Oce

an A

tlant

icG

roup

er m

ixed

Tuna

Ski

pjac

k Fr

esh

Flat

fish

(flou

nder

, sol

e)W

alle

yeM

acke

rel K

ing

Catfi

sh C

hann

el w

ildSe

atro

ut m

ixed

Pollo

ck A

tlant

icTi

lefis

hSa

lmon

Pin

kSe

abas

s W

ild M

ixed

Trou

t Rai

nbow

Wild

Bass

Fre

shw

ater

mix

edSm

elt R

ainb

owTr

out m

ixed

spe

cies

Bass

Str

iped

Swor

dfis

hSh

ark

mix

ed s

peci

esH

alib

ut -

Gre

enla

ndSa

lmon

Soc

keye

Salm

on C

oho

Wild

Tuna

Blu

efin

Fre

shSa

lmon

Coh

o Fa

rmed

Whi

tefis

h M

ixed

Spe

cies

Mac

kere

l Mix

ed S

peci

esSa

lmon

Atla

ntic

Wild

Anch

ovy

Her

ring

Pac

ific

& A

tlant

icSa

lmon

Chi

nook

Salm

on A

tlant

ic F

arm

edM

acke

rel,

Atla

ntic

mg

of E

PA

+DH

A

http://ndb.nal.usda.gov/ndb/nutrients/index

0

500

1000

1500

2000

2500

3000

3500

4000

mg

EPA+

DH

A/8

ozHow much EPA+DHA is in an 8oz serving of Great Lakes fish?

0

1000

2000

3000

4000

5000

6000

7000

mg

EPA+

DH

A / 8

oz

EPA+DHA in Great Lakes fish species

Bioaccumulative & Persistent

15

• Mercury (coal-fired industries)

• PCBs (used in transformers and capacitors, banned in the late ’70s)

• Dioxins (chlorine manufacturers, industrial incineration practices)

• PFOS (used in fire fighting foams)

• First public health fish advisory: 1970

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7

BASS CHILEANCARP

CATFISHCOD

HADDOCK (Atlantic)HALIBUTHERRING

ORANGE ROUGHYPERCH (Freshwater)

PERCH OCEANPOLLOCK

SALMON (CANNED)SALMON…

SNAPPERTILAPIA

TROUT (FRESHWATER)TUNA (CANNED,…

TUNA (CANNED, LIGHT)TUNA(FRESH/FROZE…

WHITEFISH

Mercury (ppm)

US FDA MERCURY IN PURCHASED FISH

MERCURY IN GREAT LAKES FILETS

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

Mer

cury

(ppm

)

Erie Huron Michigan Superior

0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2

Lamb chop

Salmon

Catfish

PCBs (ppm)

0

0.003

0.006

0.009

0.012

0.015

Lamb chop Salmon Catfish

US FDA - PCBS IN PURCHASED FISH

TOTAL PCBS IN GREAT LAKES FILETS

0

0.5

1

1.5

2

2.5

Tota

l PC

Bs

(ppm

)

Erie Huron Michigan Superior

0 5 10 15 20 25 30 35 40 45 50

CatfishTrout

Salmon (F)Salmon (W)

FlounderTuna (Cnd)

TilapiaHalibutPollock

Food Supply 2000Food Supply 2001Food Supply 2002

Dioxin (ppt-TEQ)

0

0.2

0.4

0.6

FDA - Purchased

US FDA – DIOXIN-LIKE CHEMICALS IN PURCHASED FISH

DIOXIN-LIKE CHEMICALS IN GREAT LAKES FILETS

0102030405060708090

100

Dio

xin-

like

Che

mic

als

(p

pt-T

EQ

)

Erie Huron Michigan Superior

EFFECTS IN HUMAN OR LABORATORY ANIMAL CELLS AND ORGAN SYSTEMS Cellular calcium dysregulation

growth, movement, metabolism, secretion and plasticity

Neurodevelopmental Disruption of neurotransmitter function During development, altered nerve cell growth in the brain (linked to

calcium regulation)

Cardiovascular Increase Arrhythmias Changes in measures of decreased heart rate variability Decreased function of inner lining of blood vessels (endothelial cells)

Reproductive Reduced sperm quality and quantity

Thyroid

Hormone metabolism and function

EFFECTS IN HUMAN POPULATIONS

Mercury, PCBs, or Dioxins Neurodevelopmental Immune system

suppression Endocrine disruption Sperm quality

reduction Dental changes

Mercury, PCBs, or Dioxins Cardiovascular disease Reproductive effects

(fertility) Endocrine disruption

(thyroid/metabolic effects/diabetes)

Reduced memory function Immune system

suppression

Fetus or Child Adults

Mortality – Great Lakes sport fish consumers

• Background – Great Lakes Charter boat Captains (N=2,123) vs Store-purchased Fish

Consumers (N=1,367) – Mortality (all-cause, cardiovascular disease, coronary heart disease)

• Results – Store-purchased Fish Consumers

• Reduction (40%) in all-cause mortality (≥1 fish meal/week) • Reduction (55%) in cardiovascular disease mortality (≥1 fish meal/week)

– Captains Population (Great Lakes fish consumers)

• No reduction in risk of all-cause and cardiovascular disease mortality • Risk of coronary heart disease mortality had a non-significant increase from

1.0 to 1.8; while Referents had a significant decrease from 1.0 to 0.31 (70%).

Tomasallo et al. Env. Res. 2010 110(1):62-9.

Transparent Documentation online

www.michigan.gov/eatsafefish

Consistent US EPA & ATSDR Risk

Assessment Methods One set of guidance

Current Science Toxicology and

Epidemiology Update with new science

Building Consensus Great Lakes Consortium for

Fish Consumption Advisories

Michigan Eat Safe Fish Program

US FDA – NUMBERS

Tolerance Levels Deleterious Substance

Level in Edible Tissue

Food Commodity

Reference

PCBs 2.0 ppm All Fish 21 CFR 109.30 Action Levels

Methylmercury 1.0 ppm All Fish “Compliance Policy Guide,” Sec. 540.600

http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf

US FDA – METHYLMERCURY “SAFETY TIPS” Advice for

Women who might become pregnant Women who are pregnant Nursing Mothers Young Children

Do Not Eat – Shark, Swordfish, King Mackerel,

Tilefish

Eat up to 12-oz per week variety of fish lower in mercury (shrimp, light tuna, salmon, pollock, catfish)

http://www.fda.gov/food/resourcesforyou/consumers/ucm110591.htm

MERCURY IN PURCHASED FISH (US FDA)

0.01 0.02 0.025 0.03 0.13

0.24 0.35

0.57 0.69 0.73

0.98 1.0

1.45

00.20.40.60.8

11.21.41.6

Mer

cury

ppm

ACKNOWLEDGEMENTS EPA Great Lakes Fish Monitoring and Surveillance Program

Elizabeth Murphy, US Environmental Protection Agency Great Lakes

Great Lakes Consortium of Fish Consumption Advisories Meghan Williams, Wisconsin Department of Natural Resources Candy Shrank, Wisconsin Department of Natural Resources Patricia McCann, Minnesota Department of Health

Michelle Bruneau Kory Groetsch Rachel Fox Susan Manente Jennifer Gray Tom Mata

More Information: 1-800-648-6942

www.michigan.gov/eatsafefish Technical Reports Eat Safe Fish Brochures (6 languages) Buy Safe Fish Brochures (6 languages) 5 Regional Eat Safe Fish Guides Multiple Topic and Location Specific Materials

287 Detroit River Angler Study Participants At least 2 meals per month from Detroit River

BIOMONITORING OF PERSISTENT TOXIC SUBSTANCES IN MICHIGAN URBAN FISHEATERS STUDY

Total Blood Mercury (µg/l)

Geometric Mean & Selected Percentiles

(95% Confidence Intervals)

NHANES 2011-2012 (20 years and older)

N=5030

Detroit River Fish Consumers

N = 278

50th percentile .790 (.690-.940) 2.45 (2.20-2.90)

75th percentile 1.68 (1.36-2.12) 4.60 (4.10-5.50)

90th percentile 3.35 (2.71-4.31) 8.70 (7.10-10.0)

95th percentile 5.02 (3.94-6.96) 12.0 (9.60-15.0)

MEHG AFFECTS CARDIAC AUTONOMIC NERVOUS SYSTEM IN ADULTS

No differences in measured characteristics between fish eating volunteers (n=27) and control (n=27)

Volunteers ate bigeye tuna and swordfish Both fish had about 1 ppm mercury Volunteers ate 3.4 µg mercury/kg BW per week

(about 8 oz of fish per week for a 154 lb person)

Yaginuma-Sakurai et al. 2010 Neurotoxicol. Teratol. 32:

HACCP GUIDANCE CHAPTER 10 – METHYLMERCURY

As with previous editions of the “Fish and Fishery Products Hazards and Controls Guidance,” this fourth edition does not contain advice on Hazard Analysis Critical Control Point (HACCP) controls for methylmercury, except where federal, state, local, or foreign authorities close certain waters to commercial harvesting as described in Chapter 9.

FOOD SOURCES

Omega-3 Fatty Acids

Fatty fish* Fish oils* Flax seeds Chia seeds Walnuts Pumpkin seeds Canola (rapeseed) oil Small amounts in meats

and eggs GMO Soybean oil

Omega-6 Fatty Acids

Nuts Seeds Soybean oil Safflower oil Corn oil Cottonseed oil

MI SERVING CATEGORIES

MI Serving (Servings per

month)

16

12

8

4

2

1

6 meals per year

Limited

Do Not Eat

Best Choice

= Dietary Guideline

Advised Restrictions

ASSESSMENT PROCESS

Filet Homogenate Fish Lab Collection Extraction & Clean up

Samples Analytical Equipment

Chromatogram Chemical Concentrations

Toxicology and Epidemiology Literature Technical Documents

RfD or

CSF Potency

Value FCSV

Data Management &

Analysis

Planning

95% UCL or Regression

Statistics

Management Review Interdepartmental Review

Mercury

Meal Category FCSV Ranges

meals per month a µg/g (ppm)

16 ? 0.07 12 >0.07 to 0.09 8 >0.09 to 0.13 4 >0.13 to 0.27 2 >0.27 to 0.53 1 >0.53 to 1.1

6 meals per year >1.1 to 2.2 Do Not Eat >2.2

Dioxin Exposure – Seveso, Italy • Background

– Non-occupational – Exposures to boys < 10 years old in 1976 – Exposure to boys 10 -17 years old in 1976

• Results in 1998 – Permanent effects – 22-31 yr (<10 yr old cohort):

• Decreased sperm concentration, • Decreased total motile sperm count, • Decreased concentration of estradiol • Increased concentration in follicle stimulating hormone

– 32-39 yr (10 -17 yr old cohort): • Increased total sperm count • Increased total motile sperm count • Increased concentration in follicle stimulating hormone • Decreased concentration of estradiol

Mocarelli et al. 2008 EHP 116:70-77

Mercury & Adult Cardiovascular Effects • Higher risk of hypertension (ages 44-75) (not

statistically significant) (Bautista et al. 2008 WI Med J 108: 250.)

• Increase in blood pressure and artery thickness –

Faroese whaling men (ages 30-70) (Choi et al. 2009 Environ Health Perspect 117: 367.)

• Higher toenail Hg levels, higher risk of myocardial

infarction - 8 countries, men less than 70 (cases = 684, controls = 724: European Multicenter Case-Control Study on Antioxidants, Myocardial Infarction and Cancer of the Breast) (Guallar et al. 2002 NEJM 347: 1747.)

Women who are pregnant or breastfeeding:

Consume 8 to 12 ounces of seafood per week from a variety of seafood types.

Due to their high methylmercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, and king mackerel.

2010 DIETARY GUIDELINES USDA & DHHS

HEALTHY LIFESTYLE CHOICES

Goal: Good overall health throughout life

Strategies for the Individual: Eat a healthy diet

Regular exercise

Good mental health

Reduce risks leading to chronic diseases

Regular medical checkups

CHEMICAL CONTAMINANTS

Variety effects causing gene expression changes or altered cellular functions

Each of the chemicals causes

unique or overlapping

changes

OMEGA-3 & OMEGA-6 FATTY ACIDS

Omega-3 Omega-6