Exploring the role of developmental life stage on nutrient-toxicant interactions between methylmercury, selenium, and long-chain omega-3 fatty acids

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This research will investigate the ways and means by which selenium and omega-3 fatty acids protect against mercury's harmful effects to the nervous and cardiovascular systems. To do so, we will explore the interactions between mercury, selenium, and omega-3 fatty acids in the gastrointestinal tract (i.e. prior to absorption into the body) as well as at the sites of toxic action (i.e. following absorption into the bloodstream). Over the short term, the focus of this program of study will be on levels and types of mercury and nutrients within the traditional foods of First Nations (Dehcho Region, NT) and Inuit (Nunavik, QC).******The health of Canadians depends upon the quality and safety of many kinds of foods: from store-bought to wild-harvested to home-grown. At the same time as gaining sustenance from food, people can be exposed to potentially harmful metals. The health problems that result from mercury in food can range from the subtle to the severe, largely depending on the level and form of the mercury in the foods being eaten. First Nations and Inuit in northern Canada face particularly high exposures to methylmercury, the most toxic form of mercury. It is important to remember though that the primary sources of mercury for First Nations and Inuit are often also the most nourishing food options in terms of healthy fats and essential elements. Therefore, attempts to limit Aboriginal exposure to mercury from traditional foods have the potential to do more harm than good. Previous research has shown that particular nutrients (e.g. selenium, omega-3 fatty acids), are occasionally able to offset mercury risks. But, it's not yet understood whether or not these nutrient-contaminant interactions are relevant to all of mercury's harmful effects or just a subset of them. ******Over the course of this research, my students and I will: i) identify what factors control the availability of metals for uptake from the gastrointestinal tract, ii) determine whether selenium and omega-3 fatty acids protect against mercury's toxic effects in cell culture models and iii) conduct pilot work evaluating mercury, selenium, and omega-3 interactions in a rodent model. This work will provide information needed to better balance the toxicological risks and nutritional benefits of Aboriginal traditional foods. Furthermore, this research will lay the foundation for my future work looking at how the balance of contaminant risks and nutrient benefits differs between the sexes and can change over one's lifetime.**