Traditional Seafoods of Vancouver Island First Nations: Balancing Contaminant Risks and Benefits in a Community-Oriented Outreach Project

Elders of the Snuneymuxw First Nations near Nanaimo, British Columbia (BC) were concerned about the presence of contaminants in their seafood, especially harbour seals. The Elders expressed their concern to the Vancouver Island Regional Wildlife Management Society. The objectives of this study were to build on previous research, strengthen the health hazard assessment, expand consultations with risk assessors, and expand outreach.

The researchers conducted dietary surveys in each of the five partnering communities to assess their seafood consumption patterns. In addition, the team collected samples of Dungeness crab, butter clams, sockeye salmon, and harbour seal blubber. The samples were analyzed for heavy metals (e.g., mercury and cadmium), polychlorinated biphenyls (PCBs), dioxins (PCDDs), furans (PCDFs), and flame retardant polybrominated diphenylethers (PBDEs).

The survey results confirmed traditional marine foods were important to Vancouver Island First Nations. Salmon was a particularly significant staple for all five communities, though each community had its own distinct seafood preferences. Survey participants were concerned about the availability and quality of traditional food.

The analysis of the samples showed PCBs were present in all traditional marine foods, but concentrations varied greatly and did not pose health risks. PCBs in harbour seals had declined since being banned decades ago. Harbour seals had higher levels of contaminants, while salmon and butter clams had much lower levels. In contrast, levels of PBDEs (which are still in use) are doubling every 3.5 years in seals and fish. Although shellfish were generally found to have lower levels of contaminants, the study investigators advised community members to check local advisories.