Fish consumption and health in French Polynesia

French Polynesians, like other remote maritime populations are intimately connected to the ocean which nourishes their daily life and culture. Their reliance on fish raises the issue of potential exposure to harmful natural and anthropogenic contaminants as well as providing essential nutrients. The purpose of this study was to assess the risks and benefits of fish consumption in French Polynesia. This cross-sectional study included 195 adults aged 18 years old and over from the Tahiti and Moorea islands. Fatty acids, selenium (Se) and mercury (Hg) blood concentrations were measured in participants and were all very high. Blood concentrations indicate that Hg, Se and omega-3 fatty acids have a common origin, i.e. fish consumption. In comparing the Polynesian group with northern populations, we found that the Polynesian group had levels of Hg similar to those observed in Inuit populations (geometric mean (range): 90.3 (15-420) nmol/L vs. Inuit: m(r): 79.6 (4-560) nmol/L). Similar results were observed with Se blood concentrations. The fatty acid concentration was also similar to that of the Inuit population even though the specific profile of fatty acids differed. For the first time, we report very high blood concentrations of mercury, selenium and omega-3 fatty acids in a fishing population from the South Pacific, comparable to those reported among fishing populations from the Northern hemisphere. Further work is ongoing to better substantiate public health nutritional policies. Key Words: Seafood, mercury, selenium, omega-3 fatty acids, Polynesia INTRODUCTION Polynesians are intimately connected to the oceanic environment which nourishes their daily life and culture. They still rely on it, as an important part of their daily diet is sea food and are among the highest fish consuming nations in the world. Among the small developing island states in the Pacific and Indian oceans, as well as in the Caribbean, several countries have a per capita fish consumption of over 50 kg a year, compared to 16 kg a year for the world average. Indeed with 54 kg/year, French Polynesia is listed among the 23 countries where people consume more than 50 kg of fish per annum. 1 The consumption of high amounts of fish raises the issue of potential exposure to harmful natural and anthropogenic contaminants while providing important nutrients essential to health. 2 Balancing the risks and benefits from seafood is a burning debate not only for urban individuals, but certainly and even more so for communities who rely on this diet for their subsistence. Populations from the circumpolar region have had to face such a dilemma over the last decade