CONTAMINANTS AND NUTRIENTS IN ALASKAN SUBSISTENCE FOODS: STRIKING A BALANCE

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 从以自给自足为基础的生活方式向更西方化的生活方式的转变被认为是世界各地土著人口慢性病负担增加的原因；据推测，这种现象也将发生在阿拉斯加土著居民中。虽然已知食用传统食品有几个好处，但对环境污染物的日益关注可能会威胁到它们的摄入量。这项研究利用实际消费的食品，以综合的方式测量营养和污染物，并评估不同制备方法导致的食品成分的变化。这项研究对于提供有关污染物和营养素的平衡信息以及开发一个综合的量化模型是必要的，公共卫生官员将能够利用该模型进行有效的干预。这项拟议研究的总体目标是评估几种主要自给食品的营养成分和污染物负荷。 具体目标： 1.通过测量营养指标[即基本元素、各种脂肪酸(omega-3和-6以及反式脂肪酸)]和选择污染物(即有机卤素、汞)，记录食品加工造成的变化，检查生食和“食用”自给食品的差异； 2.使用最大暴露量管理指南，根据选定成分的浓度，评估营养素和污染物的摄入量，并评估最低消耗率，以达到最低或建议的营养素摄入量。 这项拟议研究的长期目标是开发一个概念模型，用于评估阿拉斯加自给食品中污染物和营养物质的风险和收益。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. A shift from a subsistence-based lifestyle to a more Western one has been implicated in increasing the burden of chronic disease among indigenous populations around the world; this phenomenon is hypothesized to be occurring among Alaska Natives as well. Although several benefits are known to be associated with consumption of traditional foods, an increased concern for environmental contaminants may threaten their intake. This study measures nutrients and contaminants in an integrated fashion, utilizing the actual food products consumed and evaluates changes in the composition of foods as a result of different preparation methods. This research is necessary to provide balanced information regarding contaminants and nutrients and to provide the information needed to develop an integrated, quantitative model that public health officials will be able to utilize for effective interventions. The overall aim of the proposed research is to evaluate the nutrient composition and contaminant load of several key subsistence foods. Specific aims: 1. Examine differences in raw vs. "as consumed" subsistence foods by documenting changes caused by food processing by measuring nutrient indicators [i.e., essential elements, various fatty acids (omega-3 and -6, and trans fatty acids)], and select contaminants (i.e., organohalogens, mercury); 2. Assess nutrient and contaminants intake based on concentrations of select components using regulatory guidelines for maximum exposure, and assessing minimum consumption rates to meet minimum or suggested nutrient intakes. The long term objective of the proposed research is to develop a conceptual model for assessing risks and benefits of contaminants and nutrients in Alaska subsistence foods.