The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Vitamin C in Inuit traditional food and women’s diets
Abstract
Vitamin C values for 37 traditional foods (TFs) of the Inuit of the Canadian Arctic and women's intakes from TF and market food (MF) are reported. This is the first report on vitamin C values in several traditional food samples. There are a variety of rich sources of vitamin C from animal and plant food with the most notable among items with multiple samples being raw fish (Coregonus spp.) eggs (49.6+/-12.3 mg/100 g, mean+/-S.D.), raw whale (Delphinapterus leucas and Monodon monoceros) skin, locally termed "mattak", (36.0+/-8.7 and 31.5+/-7.0 mg/10 g), caribou liver (Rangifer tarandus) (23.8+/-4.9 mg/100 g), ringed seal liver (Phoca hispida) (23.8+/-3.8 mg/100 g), and blueberries (Vaccinium uliginosum) (26.2+/-4.9 mg/100 g). Dietary analysis of 20-40-year-old women's 24-h recalls for vitamin C as TF and MF revealed total mean intake of 60+/-8 mg/day (mean+/-S.E.). TF contributed only 20% of total intake, although there was significant seasonal variation (P < 0.02). While rich sources of vitamin C are present as TF, the primary contemporary dietary sources of this nutrient are fortified MF.
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“Although most vertebrates are able to synthesize vitamin C, animal sources do not contribute much to the intake because the content of vitamin C in them is generally low, except for livestock livers, which are consumed minimally, and some fish eggs. However, they are of the utmost importance to nations living in subarctic areas [12,13].”
From Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination (2021) · cites this paper as [13]
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Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination
Doseděl, M., Jirkovský, E., Macáková, K., Krčmová, L., Javorská, L., Pourová, J., Mercolini, L., Remião, F., Nováková, L., Mladěnka, P., et al. (2021) · Nutrients · doi:10.3390/nu13020615 · Cited by 553
Kuhnlein, H. V., Receveur, O., Soueida, R., & Egeland, G. M. (2004) · Journal of Nutrition · doi:10.1093/jn/134.6.1447 · Cited by 533
Self-citationHuman health implications of environmental contaminants in Arctic Canada: A review
Oostdam, J. V., Donaldson, S. G., Feeley, M., Arnold, D., Ayotte, P., Bondy, G. S., Chan, H. M., Dewailly, É., Furgal, C. M., Kuhnlein, H. V., et al. (2005) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2005.03.034 · Cited by 271
Self-citationEnvironmental contaminants and human health in the Canadian Arctic
Donaldson, S. G., Oostdam, J. V., Tikhonov, C., Feeley, M., Armstrong, B., Ayotte, P., Boucher, O., Bowers, W. J., Chan, H. M., Dallaire, F., et al. (2010) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2010.04.059 · Cited by 270
Kuhnlein, H. V., & Receveur, O. (2007) · Journal of Nutrition · doi:10.1093/jn/137.4.1110 · Cited by 220
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Metadata
- Authors
- Fediuk, K., Hidiroglou, N., Madère, R., & Kuhnlein, H. V.
- Affiliations
- Collège MacDonald (CA)
- Health Canada (CA)
- Corresponding author
- Kuhnlein, Harriet V.
- Venue
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Published
- 2002-06
- Volume
- 15
- Issue
- 3
- Pages
- 221-235
- ISSN
- 0889-1575 (ISSN-L)
- OpenAlex
- W2086525037
- Cited by
- 53
- References
- 33
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 2 · 2019: 5 · 2018: 5 · 2017: 3 · 2016: 4 · 2014: 1 · 2013: 2 · 2012: 2
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Composition and Analysis (publishedVersion)
- Topics
- Social Sciences › Anthropology › Indigenous Studies and Ecology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Keywords
- vitamin C, traditional food, Inuit diet, blueberry, fortified foods, seasonal variation, 24-hour dietary recall
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