Abstract
ObjectivesFirst Nations may have a higher risk of contaminant exposure from the consumption of traditional foods. The objective of this study was to measure concentrations of metals and organochlorines in traditional foods commonly consumed by First Nations in Canada and estimate the risk from dietary exposure.MethodsData were collected from the participatory First Nations Food, Nutrition and Environment Study (2008–2018). Traditional food samples were collected by community members and concentrations of metals and organochlorines were measured. The population-weighted mean daily contaminant intake from traditional food items was estimated. Hazard quotients (HQs) were calculated by dividing contaminant intake with the toxicological reference values (TRVs).ResultsA total of 2061 food samples (different parts and organs) from 221 species were collected. The highest concentrations of cadmium were found in the kidneys of land mammals: moose kidney was the most significant contributor to intake. The meat of land mammals and birds had the highest lead concentrations and were the most significant contributors to intake. Arsenic was highest in seaweed, and prawn was the most significant contributor. Mercury and methyl mercury were highest in harp seal meat, with walleye/pickerel contributing most to intake. Harp seal meat also had the highest p,p′-DDE and PCB concentrations, and ooligan grease and salmon were the most significant contributors to intake. The percentage of adults eating traditional food who exceeded the TRVs was 1.9% for cadmium, 3.7% for lead, 13.6% for arsenic, 0.7% for mercury, and 0% for p,p′-DDE and PCBs. All median HQs, and most 95th percentile HQs, were less than 1.ConclusionThese results can be used as a baseline of contaminant levels and exposure in traditional foods for future monitoring programs and to support risk assessment programs.
Highlights
The traditional food systems of First Nations confer multiple cultural and nutritional benefits, which are not replaceable with market-based items
The results are based on aggregated data from food samples and dietary information collected from 93 First Nations across Canada
Contaminant concentrations found in traditional foods were generally within the expected range previously found in similar regions in Canada, except for lead
Summary
The traditional food systems of First Nations confer multiple cultural and nutritional benefits, which are not replaceable with market-based items. There is concern about the presence of contaminants, such as metals and persistent, bioaccumulative chemicals, in animal and plant species and parts that are used as traditional foods (Seabert et al 2014). Due to their known adverse effects on human health, contaminants of concern include metals, such as cadmium (Cd), lead (Pb), arsenic (As), mercury (Hg), and methyl mercury (MeHg), and persistent organic pollutants, such as p,p′-dichlorodiphenyldichloroethylene (p,p′-DDE, a persistent metabolite of the insecticide DDT) and the polychlorinated biphenyls (PCBs). Studies have suggested that PCBs may affect the cardiovascular and endocrine systems (US EPA 2015)
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