Title
Country foods study in the Lake Nipigon area
Fiscal Year
2014-2015
Community/Region
Animbiigoo Zaagi’igan Anishinaabek, Bingwi Neyaashi Anishinaabek, Biinjitiwaabik Zaaging Anishinaabek and Kiashke Zaaging Anishinaabek First Nations, Ontario
Principal Investigator
Ryan Froess (Canada North Environmental Services)
Community Project Lead
Kevin Sherlock (Nokiiwin Tribal Council)
Project Members
Kelly Wells, Diane Dunford, Anthony Esquega, Ray Nobis, Alice Sasines, Audrey Gilbeau, Jordan Hatton and Chad Coziahr
Project Summary
Members of four Ojibwa First Nations communities (Animbiigoo Zaagi’igan Anishinaabek, Bingwi Neyaashi Anishinaabek, Biinjitiwaabik Zaaging Anishinaabek, and Kiashke Zaaging Anishinaabek First Nations) were concerned that many industrial activities, including mining and hydroelectric projects, within their traditional territories, could have negative health impacts on their traditional foods. The objectives of this study were to: identify contaminants of potential concern; measure levels of contaminants in water and traditional foods from selected areas; and, collect information on the quantity, type, and location of traditional foods consumed by the community members.
The project team collected samples of traditional foods (e.g., fish, moose, wild birds, snowshoe hare, berries) as well as source water and tested them for heavy metals (including arsenic, cadmium, lead, mercury). In addition, the researchers administered a food frequency questionnaire to identify traditional foods consumed by the residents.
The study found the concentrations of heavy metals in water samples were below guideline limits. Also, levels of metals in the majority of traditional food samples were below Health Canada’s guideline levels. However, mercury levels in some predatory fish species were elevated. Therefore, the study team recommended children and women of child-bearing age consider limiting consumption of large predatory fish, such as northern pike. In addition, lead concentrations in some samples of game meat were elevated due to the use of lead ammunition. Therefore, the study encouraged hunters to use non-lead ammunition to minimize lead contamination.