Indigenous and remote communities that rely on fish for sustenance shouldn’t worry about mercury levels in their food as the benefits of eating the meal outweigh the risks, according to a new study.
, examined 443 blood samples and 276 hair samples from residents across nine communities in the Mackenzie Valley of the Northwest Territories and found that mercury exposure “may be low even when it is sometimes present in elevated levels,” according to a news release.
“Previously, elevated levels of mercury were found in some fish species in some lakes and therefore, communities wanted to know if these sometimes-elevated levels in fish also meant they were elevated in people,” Sara Packull-McCormick, a PhD candidate at the University of Waterloo’s School of Public Health Sciences, said in a news release.
Brian Laird, a professor in the School of Public Health Sciences and principal investigator of the study, said this latest research should help those communities not included in the CHMS.
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