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Disease relevance of Seafood


High impact information on Seafood

  • Dietary management of hemochromatosis includes avoidance of medicinal iron, mineral supplements, excess vitamin C, and uncooked seafoods [5].
  • Cytotoxicity, morphological neoplastic transformation, intracellular retention and metabolic behaviour have been investigated in BALB/3T3 Cl A 31-1-1 cells for arsenobetaine, the main form of arsenic in certain seafoods, in comparison to inorganic sodium arsenite [6].
  • The results suggest that the CT gene-positive strains of V. cholerae O1 have been imported into Japan through seafoods and/or by travelers [7].
  • Exhaust gases from an incinerator, in which mixtures of 67 food items--including fruits, vegetables, pasta, seafoods, meats, and processed foods and seasoned foods--were analyzed for dioxins [8].
  • Arsenobetaine and arsenocholine are considered to be non-toxic and are present as a relatively large proportion of total arsenic in seafoods, and they do not respond to hydride generation [9].

Biological context of Seafood


Associations of Seafood with chemical compounds


Gene context of Seafood

  • SEA food poisoning and IL 2 therapy for cancer result in similar toxic symptoms, characterized by malaise, fever, nausea or vomiting, and diarrhea [14].
  • During the last decade, several microbiological rapid methods or principles (DEFT, microcolonies, Limulus lysate, ATP, conductance, microcalorimetry, reduction of trimethylamine oxide (TMAO)) have been suggested for estimating the bacteriological quality of seafoods [15].
  • Non-IgE antibody reactions, complement-dependent reactions, enzyme deficiencies such as lactase and non-immunologic histamine release (such as with some sea foods) have been described [16].
  • We studied the accumulation of polychlorinated biphenyls (PCBs), 1,1,1.trichloro-2,2-bis[p-chlorophenyl]ethane (DDT) and its metabolites, and vitamins A and E in the top levels of the Baltic Sea food web [17].


  1. MR findings in seven patients with organic mercury poisoning (Minamata disease). Korogi, Y., Takahashi, M., Shinzato, J., Okajima, T. AJNR. American journal of neuroradiology. (1994) [Pubmed]
  2. High concentrations of dimethylamine and methylamine in squid and octopus and their implications in tumour aetiology. Lin, J.K., Lee, Y.J., Chang, H.W. Food Chem. Toxicol. (1983) [Pubmed]
  3. Application of polymerase chain reaction for detection of Vibrio parahaemolyticus associated with tropical seafoods and coastal environment. Dileep, V., Kumar, H.S., Kumar, Y., Nishibuchi, M., Karunasagar, I., Karunasagar, I. Lett. Appl. Microbiol. (2003) [Pubmed]
  4. Inhibition of the electron transport system in Staphylococcus aureus by trimethylamine-N-oxide. Suzuki, S., Kubo, A., Shinano, H., Takama, K. Microbios (1992) [Pubmed]
  5. Management of hemochromatosis. Hemochromatosis Management Working Group. Barton, J.C., McDonnell, S.M., Adams, P.C., Brissot, P., Powell, L.W., Edwards, C.Q., Cook, J.D., Kowdley, K.V. Ann. Intern. Med. (1998) [Pubmed]
  6. Cellular retention, toxicity and carcinogenic potential of seafood arsenic. I. Lack of cytotoxicity and transforming activity of arsenobetaine in the BALB/3T3 cell line. Sabbioni, E., Fischbach, M., Pozzi, G., Pietra, R., Gallorini, M., Piette, J.L. Carcinogenesis (1991) [Pubmed]
  7. Cholera enterotoxin production in Vibrio cholerae O1 strains isolated from the environment and from humans in Japan. Minami, A., Hashimoto, S., Abe, H., Arita, M., Taniguchi, T., Honda, T., Miwatani, T., Nishibuchi, M. Appl. Environ. Microbiol. (1991) [Pubmed]
  8. Formation of dioxins from incineration of foods found in domestic garbage. Katami, T., Yasuhara, A., Shibamoto, T. Environ. Sci. Technol. (2004) [Pubmed]
  9. Effect of seafood consumption on the urinary level of total hydride-generating arsenic compounds. Instability of arsenobetaine and arsenocholine. Mürer, A.J., Abildtrup, A., Poulsen, O.M., Christensen, J.M. The Analyst. (1992) [Pubmed]
  10. Pharmacokinetics of fluoride absorbed from dried seafoods by healthy adults. Hattab, F.N. Eur. J. Clin. Pharmacol. (1988) [Pubmed]
  11. Nutritional availability to rats of selenium in four seafoods: crab (Callinectes sapidus), oyster (Crassostrea virginica), shrimp (Penaeus duorarum) and Baltic herring (Clupea harengus). Mutanen, M., Koivistoinen, P., Morris, V.C., Levander, O.A. Br. J. Nutr. (1986) [Pubmed]
  12. Effects of dietary shrimp, squid and octopus on serum and liver lipid levels in mice. Tanaka, K., Sakai, T., Ikeda, I., Imaizumi, K., Sugano, M. Biosci. Biotechnol. Biochem. (1998) [Pubmed]
  13. Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer. Lin, J.K., Chang, H.W., Lin-Shiau, S.Y. Nutrition and cancer. (1984) [Pubmed]
  14. Potent mitogenic activity of staphylococcal enterotoxin A requires induction of interleukin 2. Johnson, H.M., Magazine, H.I. Int. Arch. Allergy Appl. Immunol. (1988) [Pubmed]
  15. Evaluation of the bacteriological quality of seafood. Gram, L. Int. J. Food Microbiol. (1992) [Pubmed]
  16. Non-IgE antibody mediated mechanisms in food allergy. Halpern, G.M., Scott, J.R. Annals of allergy. (1987) [Pubmed]
  17. Accumulation of dietary organochlorines and vitamins in Baltic seals. Routti, H., Nyman, M., Bäckman, C., Koistinen, J., Helle, E. Mar. Environ. Res. (2005) [Pubmed]
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