In vitro bioavailability assessment of arsenic species from seafood: influence of the culinary treatments in dietary intake.

Despite the nutritional importance of seafood, these marine organisms can bioaccumulate environmentally persistent and potentially toxic chemicals, such as arsenic (As) and its species. In this work, the influence of culinary treatments commonly performed before seafood consumption on the bioavailability of As and As species was evaluated. A reliable analytical method and an in vitro digestion model using a dialysis membrane to assess the bioavailability of the analytes were used. Arsenobetaine (AsB), which is considered nontoxic, was the most bioavailable form of As. The other As species were below the limits of quantification in the bioavailable fraction for all samples [1.0 to 3.0 to As(III), 0.9 to 2.0 for As(V), 0.4 to 1.0 for monomethyl arsenic (MMA), and 0.2 to 0.6 for dimethyl arsenic (DMA), ng g−1, wet basis, depending on the initial sample mass/matrix], resulting in bioavailability values below 1.5%. So, in conclusion, the type of seafood emerged as the most influential factor in the bioavailability of As species. Besides, the evaluated culinary treatments did not affect the bioavailability or interconversion of arsenic species. [Display omitted] • Culinary treatments, bioavailability, and arsenic speciation assays were combined. • Culinary treatments did not affect the bioavailability of As species in seafood. • The matrix composition has a major influence on As species bioavailability. • Arsenobetaine, considered nontoxic, was the most bioavailable As species. [ABSTRACT FROM AUTHOR]