Table 5.
Adjusted geometric mean (GM) of PFHxS and PFOS (µg/l) and BPA (μg/g creatinine) and the adjusted chemical GM ratio by food category/items, stratified by nation
| PFHxS | PFOS | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Anishinabe (n 107) | Innu (n 78) | Anishinabe (n 107) | Innu (n 78) | |||||||||
| GM‡ | GM‡ ratio | 95 % CI | GM‡ | GM‡ ratio | 95 % CI | GM | GM ratio | 95 % CI | GM | GM ratio | 95 % CI | |
| Dairy products | ||||||||||||
| Low | 0·53 | 0·24 | 1·11 | 0·91 | ||||||||
| High | 0·53 | 1·00 | 0·78, 1·28 | 0·26 | 1·09 | 0·88, 1·35 | 0·96 | 0·87 | 0·71, 1·06 | 1·14 | 1·24 | 0·99, 1·56 |
| Milk | ||||||||||||
| Low | 0·54 | 0·23 | 1·13 | 0·93 | ||||||||
| High | 0·52 | 0·95 | 0·76, 1·19 | 0·27 | 1·20 | 0·96, 1·50 | 0·94 | 0·83 | 0·68, 1·01 | 1·09 | 1·17 | 0·92, 1·50 |
| Yoghurt | ||||||||||||
| Low | 0·52 | 0·26 | 1·09 | 1·06 | ||||||||
| High | 0·54 | 1·03 | 0·82, 1·29 | 0·23 | 0·89 | 0·72, 1·11 | 0·97 | 0·89 | 0·73, 1·08 | 0·92 | 0·87 | 0·69, 1·10 |
| Cheese | ||||||||||||
| Low | 0·53 | 0·22 | 1·12 | 0·79 | ||||||||
| High | 0·53 | 1·00 | 0·81, 1·23 | 0·27 | 1·20 | 0·96, 1·51 | 0·94 | 0·84 | 0·71, 1·01 | 0·92 | 1·11 | 0·89, 1·38 |
| Processed meat | ||||||||||||
| Low | 0·54 | 0·26 | 1·04 | 1·04 | ||||||||
| High | 0·52 | 0·98 | 0·78, 1·23 | 0·23 | 0·90 | 0·74, 1·10 | 1·02 | 0·98 | 0·80, 1·20 | 0·98 | 0·94 | 0·74, 1·19 |
| Ultra-processed food | ||||||||||||
| Low | 0·56 | 0·25 | 1·11 | 1·08 | ||||||||
| High | 0·5 | 0·89 | 0·71, 1·12 | 0·24 | 0·95 | 0·76, 1·20 | 0·96 | 0·87 | 0·72, 1·05 | 0·93 | 0·86 | 0·67, 1·09 |
| Starch product | ||||||||||||
| Low | 0·53 | 0·25 | 0·94 | 1·07 | ||||||||
| High | 0·53 | 1·01 | 0·83, 1·23 | 0·24 | 0·97 | 0·75, 1·26 | 0·87 | 0·92 | 0·77, 1·10 | 0·95 | 0·89 | 0·67, 1·18 |
| Popcorn | ||||||||||||
| Low | 0·48 | 0·24 | 1·07 | 0·99 | ||||||||
| High | 0·63 | 1·31* | 1·04, 1·65 | 0·27 | 1·14 | 0·86, 1·52 | 0·96 | 0·89 | 0·74, 1·09 | 1·04 | 1·05 | 0·84, 1·33 |
| Dessert | ||||||||||||
| Low | 0·53 | 0·23 | 0·97 | 1·02 | ||||||||
| High | 0·53 | 1·02 | 0·83, 1·24 | 0·25 | 1·11 | 0·89, 1·38 | 1·16 | 1·19 | 0·96, 1·47 | 0·98 | 0·77, 1·25 | |
| Traditional food: terrestrial meat | ||||||||||||
| Low | 0·54 | – | 0·96 | – | ||||||||
| High | 0·52 | 0·97 | 0·78, 1·21 | – | 1·07 | 1·11 | 0·91, 1·35 | – | ||||
| Traditional food: fish | ||||||||||||
| Low | – | 0·23 | – | 0·92 | ||||||||
| High | – | 0·25 | 1·08 | 0·88, 1·33 | – | 1·06 | 1·16 | 0·95, 1·40 | ||||
| Traditional food: wild fruit | ||||||||||||
| Low | – | 0·27 | – | 1·08 | ||||||||
| High | – | 0·23 | 0·88 | 0·70, 1·10 | – | 0·96 | 0·89 | 0·71, 1·12 | ||||
PFHxS, perfluorohexane sulphonic acid; PFOS, perfluorooctanesulfonic acid; BPA, bisphenol-A.
Significant geometric mean ratio.
*
P < 0·05.
‡
Adjusted for sex, age and age-squared low and high food categories were dichotomised according to the median of participant’s consumption in g/d: low (≤ median) and high (> median).