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J Food Prot. 2018 Dec;81(12):2019-2027. doi: 10.4315/0362-028X.JFP-18-301.

Contamination and Prevalence of Histamine in Canned Tuna from Iran: A Systematic Review, Meta-Analysis, and Health Risk Assessment.

Author information

1
1 Department of Community Nutrition, Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
2
2 Department of Nutrition, School of Health, Zabol University of Medical Sciences, Zabol, Iran.
3
3 Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4
4 Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
5
5 Council for Nutritional and Environmental Medicine, Mo i Rana, Norway.
6
6 Department of Environmental Health Engineering, School of Public Health, Semnan University of Medical Sciences, Semnan, Iran.
7
7 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran.
8
8 Environmental Health Research Center, Golestan University of Medical Sciences, Golestan, Iran.
9
9 Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
10
10 Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sa˜o Paulo 13083-862, Brazil.
11
11 Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan (ORCID: http://orcid.org/0000-0001-5769-0004 [A.M.K.]).

Abstract

Histamine is one of the most important health issues associated with consumption of canned tuna because of possible allergic and anaphylactic reactions in consumers. Although the concentrations of histamine in tuna in Iran have been investigated in several studies, definitive conclusions are elusive. This study was undertaken as a systematic review and meta-analysis of the concentration and prevalence of histamine in Iranian canned tuna, and the related health risk was assessed. An extensive search of articles in the databases Scopus, PubMed, and Scientific Information Database resulted in 11 articles and a total of 693 samples for inclusion in this review. The minimum and maximum concentrations of histamine were determined as 8.59 ± 14.24 and 160.52 ± 87.59 mg kg−1, respectively. The mean concentration was calculated as 77.86 mg kg−1 (95% confidence interval [CI], 47.51 to 108.21 mg kg−1), which was lower than the 200 mg kg−1 recommended limit by the U.S. Food and Drug Administration (FDA). The mean prevalence of histamine was 9.19% (95%; CI, 6.88 to 11.5%). The 95% value of the target hazard quotient for adult consumers was calculated as 0.10. In all studies performed in Iran, the concentration of histamine in canned tuna was lower than FDA standard. Health risk assessment indicated low histamine risk (target hazard quotient < 1) for adults in Iran from consumption of canned tuna.

KEYWORDS:

Canned tuna; Fish; Histamine; Iran; Meta-analysis; Risk assessment

PMID:
30476444
DOI:
10.4315/0362-028X.JFP-18-301
[Indexed for MEDLINE]

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