Effects of preparation on nutrient and environmental contaminant levels in Arctic beluga whale (Delphinapterus leucas) traditional foods

摘要: For Canadian Arctic indigenous populations, marine mammal (MM) traditional foods (TFs) represent sources of both important nutrients and hazardous environmental contaminants. Food preparation is known to impact the nutrient contaminant content processed items, yet impacts on MM TFs remain poorly characterized. In order determine how various processes involved in preparing beluga blubber affect their levels contaminants, we collected samples from 2 male whales, aged 24 37 years, captured during 2014 summer hunting season Tuktoyaktuk, Northwest Territories, them according local TF methods. We measured select [selenium (Se), polyunsaturated fatty acids (PUFAs)] contaminants [organochlorine pesticides, perfluoroalkyl polyfluoroalkyl substances (PFASs), polybrominated diphenyl ethers, polychlorinated biphenyls, polycyclic aromatic hydrocarbons (PAHs), mercury (Hg)] raw prepared (boiled, roasted, aged) TFs. The methods were inconsistent, as majority either did not appear influence concentrations or affected two belugas differently. However, roasting ageing consistently impacted certain compounds: increased hydrophilic (Se PFASs) through solvent depletion deposited PAHs cookfire smoke. solid–liquid phase separation depleted elements (Se, Hg) some ionogenic PFASs lipid-rich liquid oil phase, while PUFA appeared increase, hydrophobic persistent organic pollutants retained. Ageing adjacent in-use smokehouses also resulted considerable PAH deposition samples. Our findings demonstrated that concentration differences greater between sets whale samples, based age differences, than they within each set due variable When considering means minimize human exposure maximizing intake, consumption younger whales would be preferred, possible enhancement selective this food item.