Mercury in the traditional diet of indigenous peoples in Canada.
Traditional food of indigenous people in Canada, particularly fish and marine mammal meat, has mercury (Hg) concentrations exceeding the Canadian consumption guideline level of 0.5 microg/g. Health effects of Hg in traditional food are, therefore, a concern. We conducted contaminant exposure assessments in 28 indigenous communities in Canada. Hg exposure was greatest among communities with high use of marine mammals as food. Exposure among other communities was variable. Recent adoption of a lower intake guideline for women of reproductive age and by Health Canada may decrease the use of traditional food, and could result in other health problems, such as increased risk of diabetes and cardiovascular disease.
Chan
H M
HM
Centre for Indigenous Peoples' Nutrition and Environment and School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, Canada, H9X 3V9. chan@macdonald.mcgill.ca
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