In June 2014, DOSE recruited nine Tribal members to help with a study that would measure how people metabolize and eliminate polycyclic aromatic hydrocarbons (PAHs) that can attach to food when it is smoked.
PAHs are produced by burning wood and other materials. Salmon, a first food, is important to the subsistence of Native Americans living in the Pacific Northwest. The salmon run in spring and fall. Smoking salmon is one of the traditional ways to preserve this seasonally abundant food and make it available year round.
The study team first conducted a community educational forum for study volunteers that described the purpose of the study and get informed consent. Each participant was asked to refrain from eating any foods containing PAHs for two days. Then they were asked to eat a small serving of traditionally smoked salmon. After eating the salmon they provided urine samples to help researchers understand how the PAH residues produced during smoking events are processed by the body.
SRP Trainee Oleksii Motorykin (Project 5) is involved in this study and is working with CORE E and DOSE Scientists to interpret the data.
The Community Engagement Core has a wealth of resources shared on the web site related to working with Tribes. Be sure to check it out!