Seafood products are important sources of proteins, polyunsaturated lipids and phospholipids, and also of numerous micronutrients (vitamins and minerals). However, they may also present chemical contaminants that can constitute a health risk and that must be considered when evaluating the risk/benefit associated with consumption of this group of foods. Toxic metals and metalloids in seafood, such as mercury (Hg), cadmium (Cd), arsenic (As), and lead (Pb), are subjected to legislative control in order to provide the consumer with safe seafood. This review provides an exhaustive survey of the occurrence of these toxic metal(loid)s in seafood products, and of the risk resulting from their consumption. Consideration is given to aspects related to speciation, food processing, and bioavailability, which are key factors in evaluating the risk associated with the presence of these toxic trace elements in seafood products.

海鲜产品是蛋白质，多不饱和脂质和磷脂以及多种微量营养素（维生素和矿物质）的重要来源。但是，它们也可能会带来化学污染物，这些化学污染物可能构成健康风险，在评估与食用该类食物相关的风险/益处时必须考虑这些化学污染物。海鲜中的有毒金属和准金属，例如汞（Hg），镉（Cd），砷（As）和铅（Pb），都受到法律控制，以便为消费者提供安全的海鲜。这篇综述详尽地调查了海鲜产品中这些有毒金属的存在以及因食用而产生的风险。考虑了与物种形成，食品加工和生物利用度有关的方面，