Effects of copper on human health from consumption of marine fish.

Abstract

Copper is a chemical element that occurs naturally in the environment, and the main route of exposure for humans is through water and food. This metal is released by both natural and anthropogenic sources, which favors its wide distribution in terrestrial and aquatic ecosystems on a global scale. Furthermore, it is an essential part of living organisms, playing key roles in fundamental biological processes, including immune and cardiovascular systems maintenance. Likewise, copper has antimicrobial properties and participates in the growth and development of the life cycle of various organisms. However, despite its essential nature, exposure to high concentrations of copper can pose a risk to human health, causing adverse effects depending on the dose and exposure time. In this context, the present work constitutes a review of the literature focused on evaluating the potential risk associated with the consumption of fish in Mexico as a route of exposure to this element. Emphasis is placed on the importance of understanding the bioavailability of copper in foods of aquatic origin, as well as the need to delve deeper into studies that allow for a more precise establishment of the relationship between its intake and the possible toxic effects on the human body.