- Research Projects
- About Us
- Videos and Maps
|Title||Engagement of Native American Tribes in the characterization of novel PAH dietary exposure pathways, assessment of possible human health risks|
|Authors||Forsberg ND, Stone D, Harding A, Harper B, Harris S, Matzke MM, Cardenas A, Waters KM, Anderson KA|
|Conference/Meeting/Venue||SETAC North America 33rd Annual Conference|
Although it is known that legacy toxicants, such as polycyclic aromatic hydrocarbons (PAHs), can be introduced into meats via smoke curing, little is known about their prevalence in smoked salmon prepared using traditional Native American smoking techniques. This work sought to characterize the effect of traditional Native American fish smoking methods on dietary exposure to 33 legacy and emerging substituted PAHs and identify possible risks to human health. Salmon smoking events were carried out by Tribal researchers at the Confederated Tribes of the Umatilla Indian Reservation in collaboration with Oregon State University Superfund Research Program researchers. Fresh caught Chinook salmon were smoked using two commonly used smoking structures (tipi or shed) and two types of traditionally used woods (apple or alder). For the purposes of exposure pathway and risk assessment, all salmon samples were prepared as if to be eaten. Additionally, 20 non-smoked spring-run Chinook salmon were analyzed for background PAH content along with three commercially available smoked salmon. Salmon samples were subsequently analyzed for PAHs. Potential carcinogenic and non-carcinogenic risks to human health were evaluated using Relative Potency Factor and Hazard Index approaches.