| Summary: | Dissertação de Mestrado em Ecologia apresentada à Faculdade de Ciências e Tecnologia Fish consumption is highly recommended to prevent health problems, such as cardiovascular diseases, and is a source of vitamin and omega-3. Within fish species with commercial interest, flatfishes are highly consumed in Portugal. Despite their benefits for human health, they may also represent a risk. Flatfishes are benthic fish, which live near the bottom and in close contact with sediments, both marine and in estuaries. Since sediments are repositories of contaminants, such as mercury, there is a possibility of being incorporated in fish and, through its consumption, to humans.The main goal of this study was to clarify the mercury bioaccumulation processes of the main flatfish species in Portugal: Platichthys flesus, Solea senegalensis Solea solea, Pegusa lascaris, Scophthalmus maximus, and Scophthalmus rhombus. The risk for human health from the consumption of these species was evaluated according to legislation adopted by European Food Safety Authority (EFSA), World Health Organization (WHO), and Food and Drug Administration (FDO). The results demonstrated differences between length classes, and a general bioaccumulation tendency in most species, with higher mercury burdens in larger fish. Apart from P. lascaris, which revealed higher body burdens than all other flatfish species, mercury concentrations were always below the maximum levels allowed for human consumption (0.5 mg kg-1 wet weight). While Hg concentrations were mostly within the threshold for human consumption, the food safety guidelines assessed in this study show in most cases values above recommendations, suggesting some risk associated with the consumption of these fish species. This study highlights the importance of the consumer choice (species, size, and the geographic origin) to minimize health risks associated with fish consumption. O consumo de peixe é bastante recomendado para a prevenção de problemas de saúde tais como doenças cardiovasculares, e é ...
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