Risks and benefits of eating country foods

After reading the article, “Montreal tests show harmful effects of contaminants,” (May 17), we understand that there are some concerns among Inuit about the safety of eating country foods.

It is unfortunate that chemicals like PCB and pesticides are found in country food. Most of them have never been used in the North but are carried to the North by air or water currents. It is important to find out any possible toxic effects of these chemicals in humans, and the study conducted at McGill University and the McGill University Health Centre was the first attempt to look at their combined effects on both the male and female reproduction systems.

It is typical for toxicologists to feed laboratory animals, like rats, very high doses of the chemicals (10 to 1,000 times the average environmental level) over a relatively short period of time and observe any adverse outcomes. Some highlights of the results are that no evident abnormalities were observed with respect to the number of fetuses or their appearance, yet some changes in the expression of several genes in the livers of the mothers and in the livers, testes and ovaries of fetuses were found. A decrease in the numbers of germ cells in fetal ovaries was also found. Whether these effects would be observed in humans exposed to lower doses over longer periods of time is not known, and clearly more research needs to be done.

While research takes time, people have to make decisions on food choices. Previous studies conducted by the Centre for Indigenous Peoples’ Nutrition and Environment at McGill University show that country foods are important sources of protein, minerals, vitamins and essential fatty acids in the northern diet. Eating country food and maintaining a healthy lifestyle are known protective factors for chronic diseases such as cardiovascular diseases and diabetes.

With the current state of knowledge on risks and benefits, we would recommend that people continue eating country food. Concerned individuals may consult nutritionists and other health professionals about the quality of their diet.

In the meantime, efforts have to be made to ban the manufacturing and use of these chemicals worldwide and levels of contaminants in country food need to be closely monitored.

Laurie Chan

Associate Professor and NSERC Northern Research Chair

Bernard Robaire
James McGill Professor
McGill University
Montreal