Fatty acids in Great Lakes lake trout and whitefish

Pantazopoulos, Peter; Sawyer, Jennifer M.; Turyk, Mary E.; Diamond, Miriam L.; Bhavsar, Satyendra P.; Mergler, Donna; Schantz, Susan L.; Ratnayake, Nimal; Carpenter, David O.

doi:10.1016/j.jglr.2012.12.012

Cited by 13 publications

(6 citation statements)

References 51 publications

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“…Lake trout sampled by CORA contained nearly double the PUFA N-3 levels found in mixed trout species in the Canadian Nutrient File (CNF, which incorporates data from the United States Department of Agriculture (USDA))(Canada, 2017). Mean total PUFA-3s found in CORA-sampled lake trout were also greater than those found in other studies from Lake Superior (Williams et al, 2014, Pantazopoulos et al, 2013) and the CORA-sampled whitefish were mid-range between those sampled from recent similar studies (Williams et al, 2014, Pantazopoulos et al, 2013). PUFA-3 content may vary depending on the season sampled, differences in diet, or differences in the waterbody types that were sampled (Williams et al, 2014).…”

Section: Resultscontrasting

confidence: 55%

“…We also discuss the implications of using these results in recommendations which are in development with ongoing collaborations with CORA (Dellinger et al, 2017). Although other datasets indicate the presence of omega-3 (PUFA N-3) polyunsaturated fatty acids in many fish from the Great Lakes region (Williams et al, 2014, Pantazopoulos et al, 2013, Wang et al, 1990) it is important to confirm that the CORA recommendations can be built using their own data for their populations.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acids in ten species of fish commonly consumed by the Anishinaabe of the upper Great Lakes

Dellinger

Olson

Holub

et al. 2018

Journal of Great Lakes Research

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The Chippewa Ottawa Resource Authority (CORA) in Sault Ste. Marie, Michigan, has been monitoring contaminant concentrations in the fillet portions of fish from the 1836 treaty-ceded waters of lakes Superior, Huron, and Michigan since 1991. The goal is to provide up to date consumption advice for their CORA member tribes. For the first time since the program started, CORA has included fatty acid analysis in 2016 monitoring of fish in Lake Superior. Ten species were targeted by CORA based on 25 years of experience and regular discussions with Anishinaabe fish consumers. This paper reports these results and presents some preliminary discussion of the consequences for consumption advice for the CORA member tribes who inhabit the Great Lakes region. Six of the species were sampled from Lake Huron and Lake Superior and four were sampled from supermarkets. Wild caught fish are an important link to the culture of Great Lakes Native American tribes and important sources of food and omega-3 polyunsaturated fatty acids (PUFA N-3). While some PUFA N-3 data from the Great Lakes is available, this dataset provides an important supplement and is specific to the 1836-treaty ceded waters of CORA. This paper confirms the presence of PUFA N-3s in Great Lakes fish traditionally harvested by the CORA tribes.

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Section: Resultscontrasting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Fatty acids in ten species of fish commonly consumed by the Anishinaabe of the upper Great Lakes

Dellinger

Olson

Holub

et al. 2018

Journal of Great Lakes Research

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“…were present but were not identified in the cultured isolates, presumably the result of their not being major members of the gut microbiota in those brown trout. None of our bacterial isolates from fish produced DHA, even though the fish are reported to contain DHA (65,66). This is probably due to the predicted pfaA and pfaB gene products present in our bacteria being more similar to those expected of an EPA producer and not to a DHA producer.…”

Section: Discussionmentioning

confidence: 84%

The Microbiota of Freshwater Fish and Freshwater Niches Contain Omega-3 Fatty Acid-Producing Shewanella Species

Dailey

McGraw

Jensen

et al. 2016

Appl Environ Microbiol

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Approximately 30 years ago, it was discovered that free-living bacteria isolated from cold ocean depths could produce polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA) (20:5n-3) or docosahexaenoic acid (DHA) (22:6n-3), two PUFA essential for human health. Numerous laboratories have also discovered that EPA-and/or DHA-producing bacteria, many of them members of the Shewanella genus, could be isolated from the intestinal tracts of omega-3 fatty acid-rich marine fish. If bacteria contribute omega-3 fatty acids to the host fish in general or if they assist some bacterial species in adaptation to cold, then cold freshwater fish or habitats should also harbor these producers. Thus, we undertook a study to see if these niches also contained omega-3 fatty acid producers. We were successful in isolating and characterizing unique EPA-producing strains of Shewanella from three strictly freshwater native fish species, i.e., lake whitefish (Coregonus clupeaformis), lean lake trout (Salvelinus namaycush), and walleye (Sander vitreus), and from two other freshwater nonnative fish, i.e., coho salmon (Oncorhynchus kisutch) and seeforellen brown trout (Salmo trutta). We were also able to isolate four unique free-living strains of EPA-producing Shewanella from freshwater habitats. Phylogenetic and phenotypic analyses suggest that one producer is clearly a member of the Shewanella morhuae species and another is sister to members of the marine PUFA-producing Shewanella baltica species. However, the remaining isolates have more ambiguous relationships, sharing a common ancestor with non-PUFA-producing Shewanella putrefaciens isolates rather than marine S. baltica isolates despite having a phenotype more consistent with S. baltica strains.

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“…It is possible that differences in species of fish harvested from these two lakes coupled with differences in the distribution of pollutants and beneficial micronutrients in these fish explains this inconsistency with risk estimates. The mean n-3 PUFA:n-6 PUFA ratios were similar when lake trout sampled from Lake Erie in 2007 were compared with lake trout from Lake Ontario in 2008 (2.3±0.2 and 2.2±0.2, respectively)(Pantazopoulos et al, 2013), suggesting that the beneficial micronutrients do not vary by Great Lake. However, there are differences in the species of fish consumed by Great Lake source.…”

Section: Discussionmentioning

confidence: 98%

Consumption of Lake Ontario sport fish and the incidence of colorectal cancer in the New York State Angler Cohort Study (NYSACS)

Callahan

Vena

Joseph

et al. 2017

Environmental Research

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Fish consumption is hypothesized to reduce the risk of colorectal cancer. Nonetheless, consuming sport fish from the Great Lakes increases exposure to certain persistent organic pollutants, namely polychlorinated biphenyls (PCBs) and organochlorine insecticides, which may increase the risk of cancer. Evidence that exposure to persistent organic pollutants is associated with colorectal cancer is sparse. We examined colorectal cancer incidence in the New York State Angler Cohort Study (NYSACS), a prospective cohort of 17,110 anglers and spouses aged 18 to 40 years at enrollment. In 1991, participants completed a mailed self-administered questionnaire that ascertained the number of years that fish from Lake Ontario were consumed, as well as potential confounders. Forty-one histologically confirmed first primary incident colorectal cancers diagnosed as of December 31, 2008 were identified via the New York State Cancer Registry. Vital status was ascertained by linkage with the Social Security Administration Death File. Rate ratios (RR) and 95% confidence intervals (CI) were calculated with Poisson regression, adjusting for age, pack-years of smoking, and sex. Compared with never consumers, colorectal cancer incidence was statistically non-significantly lower among consumers of Lake Ontario sport fish (RR = 0.66; 95% CI: 0.35; 1.24). Incidence of colon cancer was lower among Lake Ontario fish consumers (RR = 0.45, 95%CI: 0.20; 1.00). We did not observe any evidence of effect measure modification by sex or age. Although consumption of Lake Ontario sport fish may have an inverse association with colorectal cancer risk, inferences are complicated by a small number of cases and a lack of information regarding potential confounders including other dietary factors. However, our results do not provide support for the hypothesis that consumption of contaminated sport fish increases the risk of colorectal cancer.

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Fatty acids in Great Lakes lake trout and whitefish

Cited by 13 publications

References 51 publications

Fatty acids in ten species of fish commonly consumed by the Anishinaabe of the upper Great Lakes

Fatty acids in ten species of fish commonly consumed by the Anishinaabe of the upper Great Lakes

The Microbiota of Freshwater Fish and Freshwater Niches Contain Omega-3 Fatty Acid-Producing Shewanella Species

Consumption of Lake Ontario sport fish and the incidence of colorectal cancer in the New York State Angler Cohort Study (NYSACS)

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