Seafood has been generally considered to be the main diet exposure source of metal(loid)s. We evaluated health risk of mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc (Zn) through consumption of cooked seafood based on bioaccessibility, which was obtained by physiologically based extraction test method. Results showed that cooking practices could decrease metal(loid)s concentration from seafood (by 6.0–45.7%). Metal(loid)s release from seafood in this study followed the descending order of Hg > Zn > Ni > Cd > Pb > As > Cu > Cr. On average, cooking lowered the bioaccessibility of As, Hg, Cd, Pb, Ni, Cr, Cu, and Zn by 15.2, 26.1, 30.9, 30.7, 25.7, 31.2, 17.6, and 22.4%, respectively. Health risk calculation results showed that Cr, Ni, and Zn in seafood species in this study were within the human health benefits range. Hg, Cd, Pb, and Cu exposure from cooked seafood was within the safe dose. However, we found that there is a potential of having cancer (especially bladder and lung cancer) for people exposure to iAs from seafood based on bioaccessible contents the first time.

海鲜通常被认为是饮食中金属（金属）的主要来源。我们通过食用煮熟的海鲜评估了汞（Hg），砷（As），镉（Cd），铅（Pb），铬（Cr），镍（Ni），铜（Cu）和锌（Zn）的健康风险基于生物可及性，这是通过基于生理学的提取测试方法获得的。结果表明，烹饪方法可以降低海鲜中金属（金属）的含量（降低6.0–45.7％）。本研究中从海鲜中释放出的金属（金属）以Hg> Zn> Ni> Cd> Pb> As> Cu> Cr的降序排列。平均而言，蒸煮将砷，汞，镉，铅，镍，铬，铜和锌的生物利用度分别降低了15.2、26.1、30.9、30.7、25.7、31.2、17.6和22.4％。健康风险计算结果表明，Cr，Ni，在这项研究中，海鲜中的锌和锌都在对人类健康有益的范围内。煮熟的海鲜中的Hg，Cd，Pb和Cu摄入量在安全剂量之内。但是，我们发现，人们首次基于可生物获取的内容物，接触海鲜中的iAs可能会罹患癌症（尤其是膀胱癌和肺癌）。