Lead exposure from vitamin D-rich seafood: A risk assessment study in the Taiwanese population

Background Lead exposure from seafood consumption is a major public health concern, particularly in populations with high seafood intake. Vitamin D, essential for bone health, immune function, and metabolism, is primarily obtained from fish, especially oil-rich species such as salmon and mackerel. However, given the bioaccumulative nature of lead in marine ecosystems, seafood can be a key source of dietary lead exposure. Seafood is a dietary staple in Taiwan, making it imperative to assess health risks associated with lead exposure in the Taiwanese population. Methods This study was conducted using dietary data obtained through the 2013–2016 Nutrition and Health Survey in Taiwan. Relevant data were collected from the National Food Consumption Database. Seafood items were standardized using the Harmonized Food Description and Classification system, which categorizes species by source (freshwater or marine), processing method (fresh, dried, canned, or fish paste products), and primary consumption form. Information on lead concentrations in various seafood items was gathered from official government sources. The hazard index was used as the primary risk indicator to evaluate the health risks associated with lead exposure. Results The overall health risk associated with lead exposure from seafood appears to be low in the Taiwanese population. However, vulnerable groups such as children and pregnant women may have slightly elevated risks, necessitating continual monitoring of lead concentrations in seafood. Targeted public health measures should be implemented to protect these at-risk populations. Conclusions Using Taiwan’s standardized seafood list, we found higher lead exposure risks in older adults and men; while average levels were acceptable, cumulative and multimetal risks in high consumers warrant stronger monitoring and public health measures.