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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices

Vegetables

Fruits

Seafood

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Tuna references

  • Balshaw S, Edwards JW, Daughtry BJ, et al. Risk-benefit analysis of fish consumption: Fatty acid and mercury composition of farmed southern bluefin tuna, Thunnus maccoyii. Food Chemistry, Volume 131, Issue 3, 1 April 2012, Pages 977-984.Burger J and Gochfeld M. Mercury in canned tuna: white versus light and temporal variation. Environ Res. 2004, Nov; 96(3):239-49.
  • Chen MY, Wong WW, Chung SW, et al. Quantitative risk-benefit analysis of fish consumption for women of child-bearing age in Hong Kong. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(1):48-53.
  • Gerstenberger SL, Martinson A, and Kramer JL. An evaluation of mercury concentrations in three brands of canned tuna. Environ Toxicol Chem. 2010, Feb; 29(2):237-42.
  • Gronroos NN, Chamberlain AM, Folsom AR et al. Fish, fish-derived n-3 fatty acids, and risk of incident atrial fibrillation in the Atherosclerosis Risk in Communities (ARIC) study. PLoS One. 2012;7(5):e36686. Epub 2012 May 3.
  • Hart K, Kannan K, and Tao L. Skipjack tuna as a bioindicator of contamination by perfluorinated compounds in the oceans. Sci Total Environ. 2008, Sep 15; 403(1-3):215-21.
  • Holloman EL and Newman MC. Expanding perceptions of subsistence fish consumption: evidence of high commercial fish consumption and dietary mercury exposure in an urban coastal community. Sci Total Environ. 2012 Feb 1;416:111-20.
  • Hsu KC, Lu GH and Jao CL. Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis). Food Research International, Volume 42, Issues 5—6, June—July 2009, Pages 647-652.
  • Je JY, Lee KW, Lee MH et al. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, Volume 42, Issue 9, November 2009, Pages 1266-1272.
  • Joshi AD, John EM, Koo J et al. Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study. Cancer Causes Control. 2012 Mar;23(3):405-20. doi: 10.1007/s10552-011-9889-2. Epub 2011 Dec 30.
  • Kawakami H, Amakura Y, Tsutsumi T et al. Correlation of fat content and dioxins, total mercury and methyl mercury levels in tuna. Shokuhin Eiseigaku Zasshi. 2010; 51(5):258-63. [Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan] [Japanese].
  • Lares ML, Huerta-Diaz MA, Marinone SG et al. Mercury and cadmium concentrations in farmed bluefin tuna (Thunnus orientalis) and the suitability of using the caudal peduncle muscle tissue as a monitoring tool. J Food Prot. 2012, Apr; 75(4):725-30.
  • Lee CC, Howard BV, Mete M et al. Association between fish consumption and nephropathy in American Indians--the Strong Heart Study. J Ren Nutr. 2012 Mar;22(2):221-7. Epub 2011 Jul 13.
  • Maqbool A, Strandvik B and Stallings VA. The skinny on tuna fat: health implications. Public Health Nutr. 2011 Nov;14(11):2049-54. Epub 2011 Feb 16.
  • Macartney MJ, Hingley L, Brown MA, et al. Intrinsic heart rate recovery after dynamic exercise is improved with an increased omega-3 index in healthy males. Br J Nutr. 2014 Dec;112(12):1984-92.
  • Nei D, Kawasaki S, Inatsu Y et al. Effectiveness of gamma irradiation in the inactivation of histamine-producing bacteria. Food Control, Volume 28, Issue 1, November 2012, Pages 143-146.
  • Olmedo P, Hernandez AF, Pla A, et al. Determination of essential elements (copper, manganese, selenium and zinc) in fish and shellfish samples. Risk and nutritional assessment and mercury-selenium balance. Food Chem Toxicol. 2013 Dec;62:299-307. doi: 10.1016/j.fct.2013.08.076.
  • Ordiano-Flores A, Galvan-Magana F, and Rosiles-Martinez R. Bioaccumulation of mercury in muscle tissue of yellowfin tuna, Thunnus albacares, of the eastern Pacific Ocean. Biol Trace Elem Res. 2011, Dec; 144(1-3):606-20.
  • Naila A, Flint S, Fletcher GC et al. Prediction of the amount and rate of histamine degradation by diamine oxidase (DAO). Food Chem. 2012, Dec 15; 135(4):2650-60.
  • Nielsen SJ, Kit BK, Aoki Y, et al. Seafood consumption and blood mercury concentrations in adults aged 20 y, 2007-2010. Am J Clin Nutr. 2014 May;99(5):1066-70. doi: 10.3945/ajcn.113.077081.
  • Rahimmi E, Nayebpour F, and Alian F. Determination of histamine in canned tuna fish using ELISA method. (2012). American-Eurasian J Tox Sci 4(2):64-66.
  • Shim SM, Dorworth LE, Lasrado JA et al. Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel. J Food Sci, Vol. 69, No. 9, pages C681-C684. Published on Web 10/28/2004.
  • Sigrist M, Brusa L, Campagnoli D, et al. Determination of selenium in selected food samples from Argentina and estimation of their contribution to the Se dietary intake. Food Chem. 2012 Oct 15;134(4):1932-7. doi: 10.1016/j.foodchem.2012.03.116.
  • Smith KL and Guentzel JL. Mercury concentrations and omega-3 fatty acids in fish and shrimp: Preferential consumption for maximum health benefits
  • Marine Pollution Bulletin, Volume 60, Issue 9, September 2010, Pages 1615-1618.
  • Sprague M, Dick JR, Medina A et al. Lipid and fatty acid composition, and persistent organic pollutant levels in tissues of migrating Atlantic bluefin tuna (Thunnus thynnus, L.) broodstock. Environmental Pollution, Volume 171, December 2012, Pages 61-71.
  • Storelli MM, Barone G, Cuttone G et al. Occurrence of toxic metals (Hg, Cd and Pb) in fresh and canned tuna: public health implications. Food Chem Toxicol. 2010, Nov; 48(11):3167-70.
  • Theodoratou E, McNeill G, Cetnarskyj R et al. Dietary fatty acids and colorectal cancer: a case-control study. Am J Epidemiol. 2007 Jul 15;166(2):181-95. Epub 2007 May 9.
  • Tran NL, Barraj LM, Bi X et al. Estimated long-term fish and shellfish intake-national health and nutrition examination survey. J Expo Sci Environ Epidemiol. 2012 Oct 10. doi: 10.1038/jes.2012.96. [Epub ahead of print]
  • Trujillo P, Piroddi C and Jacquet J. . Fish farms at sea: the ground truth from Google Earth. PLoS One. 2012;7(2):e30546. Epub 2012 Feb 8.
  • Ueno D, Takahashi S, and Tanaka H. Global pollution monitoring of PCBs and organochlorine pesticides using skipjack tuna as a bioindicator. Arch Environ Contam Toxicol. 2003, Oct; 45(3):378-89.
  • Ueshima H, Stamler J, Elliott P et al. Food omega-3 fatty acid intake of individuals (total, linolenic acid, long-chain) and their blood pressure: INTERMAP study. Hypertension. 2007 Aug;50(2):313-9. Epub 2007 Jun 4.
  • U.S. Food and Drug Administration (FDA). (2014). Fish: what pregnant women and parents should now. Draft updated advice by FDA and EPA/June 2014. US FDA, Rockville, MD.
  • Wilson BJ, Musto RJ, and Ghali WA. A case of histamine fish poisoning in a young atopic woman. J Gen Intern Med. 2012, Jul; 27(7):878-81.
  • Yamashita Y, Yabu T and Yamashita M. Discovery of the strong antioxidant selenoneine in tuna and selenium redox metabolism. World J Biol Chem. 2010 May 26;1(5):144-50.
  • Zarei M, Mollaie A, Eskandari H et al. (2010). Histamine and heavy metals content of canned tuna fish. Glob Veterin 5(5): 259-263.

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