Improving nutritional intakes and reducing metal(loid) exposures from wild fish broth among Inuit pregnant women

Recipes made with local country foods are central to Inuit culture and nutrition. Recipes are recommended for their different health benefits, such as a wild fish broth recipe that is said to help the baby's growth during pregnancy and with lactation. However, some country foods can have high concentrations of potentially toxic metal(loid)s such as mercury (Hg), arsenic (As) or cadmium (Cd), and it is unknown to what extent these are transferred to the broth. During pregnancy, there are higher risks of developing iron (Fe) and calcium (Ca) deficiencies. A simple way to optimize the nutrient content of recipes is by adding other ingredients like seaweed, bivalves (mussels and clams) or a Lucky Iron Fish® known to be rich in these nutrients. Using an experimental approach, nutrient (essential elements and fatty acids) and metal(loid) transfer to broth were studied by measuring their concentrations in ingredients and broth. Most fish, seaweeds and bivalves were important sources (>20 % of the daily intakes) of nutrients required for healthy pregnancies. Several nutrients were transferred to the broth by these ingredients, but only fish broth was an important source of nutrients. The Lucky Iron Fish was a potential source of iron when preconditioned. Total Hg concentrations were elevated in lake trout muscles and cheeks (up to 4.5 μg/g ww; >90 % in methylated form) but were not a concern in other fish species. Few metal(loid)s were transferred to the broth, except arsenic (As). Total As concentrations were high in some raw seaweeds and most broths, but the less toxic organic forms were mainly found. Overall, wild fish broths were relatively low in nutrients and toxic forms of metal(loid)s. Adding local ingredients such as seaweed and bivalves could increase nutrient intake from fish broth if consumed as a whole.