Assessment of the bioavailability of toxic and non-toxic arsenic species in seafood samples

► High bioavailability percentages for total As and for As were obtained. ► Fat content in the samples affects the bioavailability of total As and also arsenic species. ► Higher bioavailability percentages were observed in seafood samples containing lower fat content. ► Bioavailability of total arsenic and different arsenic species was not influenced by the protein content.