Risk-benefit of consuming fish from the Canadian waters of the Great Lakes

Session: 07. - Effects of Environmental Contamination on Fish Communities

Ursula Strandberg, Ryerson University, [email protected]
Satyendra Bhavsar, Ontario Ministry of Environment and Climate Change, [email protected]
Michael Arts, Ryerson University, [email protected]

Abstract

Contaminant levels in fish, and associated consumption advisories, largely determine the suitability of fish as a safe food for humans. Avoiding eating fish, due to concerns about contaminants, has been suggested to potentially decrease the intake of omega-3 fatty acids, specifically eicosapentaenoic and docosahexaenoic fatty acids (EPA and DHA) in humans. We analyzed a variety of contaminants, and EPA+DHA in fish from the Canadian waters of the Laurentian Great Lakes (Lake Superior, Huron, Erie and Ontario), to provide lake- and species-specific recommendations on how to maximize EPA+DHA intake while following the existing consumption advisories issued by the Ontario Ministry of the Environment and Climate Change. The selected lakes are different in terms of water quality (nutrient levels), food web structure and environmental contaminant levels, all potentially affecting EPA+DHA and/or contaminant levels in fish. Freshwater fish is not typically eaten raw, and thus we also evaluate how grilling different species of fish (with high/low muscle lipid content and with/without its skin) may affect the risk-benefit estimates.

1. Keyword
human health

2. Keyword
pollutants

3. Keyword
fish

4. Additional Keyword
omega-3 fatty acids

5. Additional Keyword
risk-benefit