title: Organic nutrients and contaminants in subsistence species of Alaska: concentrations and relationship to food preparation method.
abstract: OBJECTIVE
  To determine nutrient and contaminant concentrations, document concentration changes related to common preparation methods and provide a basic risk-benefit analysis for select subsistence foods consumed by residents of Kotzebue, Alaska.
  
  
  METHODS
  Eleven organic nutrients and 156 persistent organic pollutants (POPs) were measured in foods derived from spotted seals and sheefish.
  
  
  METHODS
  Nutrients in foodstuffs were compared to Daily Recommended Intake criteria. POPs were compared to Tolerable Daily Intake Limits (TDIL).
  
  
  RESULTS
  Cooking, as well as absence/presence of skin during sheefish processing, altered nutrient and contaminant concentrations in seals and fish. Sheefish muscle and seal blubber were particularly rich in omega-3 fatty acids and seal liver in vitamin A. Seal liver exceeded the recommended upper limit for vitamin A. POP contribution to TDIL was >25% in all tissues except blubber, in which 4 POPS were present at >25% TDIL. No POPs exceeded TDIL in a serving of any tissue studied. The most prominent concerns identified were levels of vitamin A in spotted seal liver and certain POPs in blubber, warranting consideration when determining how much and how often these foods should be consumed.
  
  
  CONCLUSIONS
  Preparation methods altering tissues from their raw state significantly affect nutrient and contaminant concentrations, thus direct evaluation of actual food items is highly recommended to determine risk-benefits ratios of traditional diets. Traditional foods provide essential nutrients with very limited risk from contaminants. We encourage the consumption of traditional foods and urge public health agencies to develop applicable models to assess overall food safety and quality.
authors.affiliation: Department of Biology and Wildlife and Institute of Arctic Biology, University of Alaska Fairbanks, Fairbanks, AK 99775-7000, USA. skmoses@alaska.edu
authors.forename: Sara K
authors.initials: SK
authors.lastname: Moses
authors.forename: Alex V
authors.initials: AV
authors.lastname: Whiting
authors.forename: Derek C G
authors.initials: DC
authors.lastname: Muir
authors.forename: Xiaowa
authors.initials: X
authors.lastname: Wang
authors.forename: Todd M
authors.initials: TM
authors.lastname: O'Hara
mesh_terms: D000413:Alaska; D000818:Animals; D004032:Diet / Q000208:ethnology; D004785:Environmental Pollutants / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005519:Food Preservation; D057141:Food, Preserved / Q000032:analysis*; D006801:Humans; D006846:Hydrocarbons, Halogenated / Q000032:analysis*; D004930:Inuit; D046049:Phoca
chemical_list: D004785:Environmental Pollutants; D006846:Hydrocarbons, Halogenated