NEW UC STUDY FINDS MINIMAL RISK FOR MĀORI CONSUMING EEL
New toxicology study finds minimal risk of PFOSlinked
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FT399
cancer for Māori eating eel fished from the
Oaonui Stream in Taranaki, New Zealand.
A University of Canterbury toxicology study recently
published in the New Zealand Medical Journal
has concluded that “PFOS residues in eels are
likely to be of no concern from a carcinogenicity
perspective,” which will likely ease fears around the
traditional Māori food.
Fished out of waterways around Aotearoa New
Zealand and prepared in traditional dishes,
freshwater eel (tuna) has long been a valued food
source for Māori people. However, concerns about
the safety of consuming eel have been stirred by
recent media reports surrounding the high levels
of perfluorooctanesulfonic acid (PFOS) in the
Oaonui Stream in Taranaki. The PFOS derived
from firefighting foam used by a nearby fire training
facility.
University of Canterbury Toxicology Professor Ian
Shaw of the College of Science | Te Rāngai Pūtaiao,
and UC Master of Science student Te-Rina King-
Hudson wanted to set the record straight.
“To look at the risk of eating PFOS-contaminated
eel, we needed to know how much eel Māori eat.
We spoke to whānau and found that the total
amount is about one kilogram of eel per year per
person,” says Professor Shaw.
“We spoke with whānau of Muriwai marae in
Ōpape and Punawhakareia marae in Rotoiti and
they indicated eel was only consumed a couple of
times a year, when eels are traditionally caught and
eaten.”
Professor Shaw and Ms King-Hudson built a
worse-case exposure scenario by using the highest
PFOS level found in eels and compared this with
exposure levels in rat carcinogenicity studies. This
approached allowed the team to assess the worstcase
cancer risk.
“These very low PFOS intakes suggest that the
cancer risk to Māori consuming one kilogram of eel
is negligible,” Professor Shaw says.
www.foodtechnology.co.nz 19
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