Determination of mercury and selenium bioaccessibility and bioavailability in Inuit Traditional Foods from Nunavik, Quebec using the In Vitro Gastrointestinal (GI) Model

摘要

This study will use in vitro techniques to evaluate mercury (Hg) exposure and selenium (Se) intake via traditional foods (TFs) among Inuit communities in Nunavik, Quebec. The consumption of TFs provide cultural and economic benefits for Inuit communities. They are an excellent source of essential nutrients including Se. However, environmental contaminants like Hg are present in elevated levels in TFs. Mercury causes harmful health effects disturbing many organ systems however, prior research has shown Se and other nutrients (e.g. antioxidants) can moderate the detrimental effects of Hg; these mechanisms are poorly understood. We will assess the total concentration, speciation and bioaccessibility of Se and Hg these TFs. The objectives are as follows: (1) evaluate the total concentrations of Hg and Se present in TFs, (2) assess the chemical forms of Hg and Se in TFs, and (3) estimate the bioaccessibility of Hg in TFs when co-consumed with TFs rich in Se. We used the In Vitro Gastrointestinal (GI) Model to analyze the fraction of bioaccessible Hg and Se in TFs. Preliminary bioaccessibility results show that Ringed seal meat has the highest %Hg bioaccessibility and Arctic char has the lowest. For %Se bioaccessibility, Caribou has the highest and Ringed seal liver has the lowest. Sculpin eggs have the highest Se Health Benefit Value. We will co-digest high Hg TFs (e.g. ringed seal muscle, ringed seal liver, beluga meat etc.) with TFs that may serve as functional foods (such as berries and seaweed) to modify Hg bioaccessibility. We will run a univariate statistics analysis (p-value＜0.05) to evaluate if the interaction between Hg and Se is statistically significant and if Se mitigates Hg. These bioaccessibility results will be inputted into an exposure assessment completed by Monte-Carlo simulations to inform public health messaging, risk assessment, and mitigation options for Hg in Inuit foods.