Striking a Balance:
Contaminanants and Nutrients in Alaskan Subsistence Foods
This project measured nutrients and environmental contaminants of specific subsistence foods. By addressing both nutrients and contaminants in fresh (raw) and processed foods (e.g., smoked, boiled) we assessed risks and benefits in a more balanced manner. We commonly refer to this as an "end of the fork" approach to determining what subsistence users are exposed to.
We focused on numerous fish species and include other animal and plant species, in part as selected by participating community members.
Todd O'Hara, DVM, Ph.D., Project Leader
Camilla Lieske, Ph.D., Post Doctoral Fellow
NIH, National Center for Research Resources
under the Centers of Biomedical Research Excellence Program