Assessment Of Effects Of Preparation On Levels of Organic Contaminants In Inuit Traditional Food.

Regions: Qikiqtaaluk Region, Nunavut

Tags: contaminants, traditional food, nutrition, organic contaminants

Principal Investigator: Chan, L.H.M. (2)
Licence Number: 12724
Organization: Centre for Nutrition and Environment of Indigenous Peoples
Licensed Year(s): 1994
Issued: Jan 01, 1994
Project Team: O. Receveur, H.V. Kuhnlein

Objective(s): To assess the effects of food preparation on levels of organic contaminants that are of concern in Inuit diets (PCBs, toxaphene, chlordane and DDT); to suggest alternate food preparation methods to reduce the intake of contaminants, while maintaining acceptable intake of essential fatty acids; and to study the effects of food preparation on fatty acid compositon (benefits and risks).

Project Description: The project is to see how different organic contaminants change with different preparation methods of the important fatty foods used by the Inuit. The research will focus on food prepared for eating. Samples (aprox. 120) will be collected and prepared by a research assistant from the community. The study aims to find the best ways to prepare these food items to reduce exposure to these contaminents (PCBs, Toxaphene, chlordane and DDT).