Estimation of dietary exposure to perfluorinated carboxylates and sulfonates via consumption of traditional foods

This project aims to measure the amounts of a series of new chemical contaminants in traditional foods. These chemicals, called perfluorinated acids, are used in a wide variety of consumer and industrial products such as cosmetics, fire fighting foams, and paper and fabric coatings. Some laboratory studies have shown that certain perfluorinated acids may cause cancer or promote the formation of tumours in laboratory animals. Past research has also shown that these perfluorinated acids, or related compounds, are transported to the Arctic and accumulate in animals such as beluga, ringed seal, narwhal, and Arctic cod. A number of traditional foods (caribou meat, Arctic char, etc.) will be analyzed in an attempt to estimate the dietary exposure of traditional food consumers to perfluorinated acids. The effects of food preparation (ie. drying, roasting, boiling) on perfluorinated acid concentrations in food will also be examined. Results of this study will be compared to those from a similar survey of market foods to determine which foods contain the largest amounts of perfluorinated acids. This project is a collaborative effort between the Food Research Division of Health Canada and the Centre for Indigenous People's Nutrition and Environment.

Metadata Access
Creator Ostertag, Sonja;Tittlemier, Sheryl;Tittlemier, Sheryl and Chan, Laurie
Publisher Canadian Cryospheric Information Network
Contributor Department of Fisheries and Oceans
Publication Year 2015
Rights Limited
Language English
Discipline Environmental Research
Spatial Coverage (55N-85N,122W-63W)
Temporal Coverage Begin 1997-01-01T11:59:59Z
Temporal Coverage End 1999-12-31T11:59:59Z