Saqqummersitaq

Hyperthyroidism was frequent among Inuit and the occurrence of hypothyroidism was low. The pattern of hyper- and hypothyroidism among Greenlandic Inuit with adequate iodine intake was comparable with those seen in populations with iodine deficiency. Inuit may thus have adapted to excessive iodine intake over centuries, causing a need for a higher iodine intake to prevent iodine deficiency disorders.

The foods we eat contain microorganisms that we ingest alongside the food. Industrialized food systems offer great advantages from a safety point of view, but have also been accused of depleting the diversity of the human microbiota with negative implications for human health. In contrast, artisanal traditional foods are potential sources of a diverse food microbiota. Traditional foods of the Greenlandic Inuit are comprised of animal-sourced foods prepared in the natural environment and are often consumed raw. These foods, some of which are on the verge of extinction, have not previously been microbiologically character- ized. We mapped the microbiota of foods stemming from traditional Inuit land-based hunting activities. The foods included in the current study are dried muskox and caribou meat, cari- bou rumen and intestinal content as well as larval parasites from caribou hides, all traditional Inuit foods. This study shows that traditional drying methods are efficient for limiting micro- bial growth through desiccation. The results also show the rumen content of the caribou to be a highly diverse source of microbes with potential for degradation of plants. Finally, a number of parasites were shown to be included in the biodiversity of the assessed traditional foods. Taken together, the results map out a diverse source of ingested microbes and para- sites that originate from the natural environment. These results have implications for under- standing the nature-sourced traditional Inuit diet, which is in contrast to current day diet recommendations as well as modern industrialized food systems.

Gennem de seneste årtier er den sociale ulighed i Grønland steget. Velfærdsinstitutionerne har overtaget mange ansvarsområder som før var familiernes, hvilket kan true børns trivsel og sundhed, dels fordi der er behov for at forældre også tager ansvar, dels fordi velfærdsinstitutioners logik er at behandle sig ud af problemer. Kapitlets pointe er at institutionerne må påtage sig opgaven med at inddrage forældrene og den øvrige lokalbefolkning i løsningen af velfærdsproblemer med fokus på lokale ressourcer, det vil sige gennem sundhedsfremmende tiltag. På den måde kan institutionerne støtte befolkningen i at tage del i ansvaret for sundhed og trivsel på længere sigt. Dette kræver samarbejde mellem befolkningen, institutionerne, organisationerne og forskningen om at skabe selvforvaltning og et godt liv i lokalsamfundene.

Sundhedsforskning i Grønland rummer udfordringer som vestlige videnskabsetiske retningslinjer har svært ved at håndtere på en måde så forskningen kan medvirke til at forbedre befolkningens sundhedstilstand. Koloniseringen i Grønland har, ligesom kolonisering blandt oprindelige befolkninger andre steder i verden, medført sociale problemer som følge af blandt andet tab af identitet og værdier samt ansvarsfratagelse. Vestligt orienterede sundhedssystemer, med deres fokus på helbred og behandling, kan vanskeligt inddrage sociokulturelle faktorers betydning for livskvalitet, og tilgangen stemmer dårligt overens med befolkningens værdier og opfattelser af et godt liv.

Ligesom sundhedsvæsenet er også sundhedsforskningen behandlingsorienteret. Derfor er der brug for at uddanne grønlandske forskere fordi de med deres kendskab til landet og befolkningen kan sætte helbredsproblemer ind i deres sociokulturelle sammenhænge og på den måde forske på et etisk forsvarligt grundlag. Denne forskningsmæssige kapacitetsopbygning foregår bl.a. i samarbejde med udenlandske forskere i regi af Grønlands Center for Sundhedsforskning ved Ilisimatusarfik.

The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk, but might also positively influence host health by transferring a yet unknown diversity of live microbes to the human gastrointestinal tract. Here we report the first study of the microbial composition of traditionally dried fish prepared according to Greenlandic traditions and their industrial counterparts. We show that dried capelin prepared according to traditional methods have microbiomes clearly different from industrially prepared capelin, which also have more homogenous microbiomes than traditionally prepared capelin. Interestingly, the locally preferred type of traditionally dried capelin, described to be tastier than other traditionally dried capelin, contains bacteria that potentially confer distinct taste. Finally, we show that dried cod have comparably more homogenous microbiomes when compared to capelin and that in general, the environment of drying is a major determinant of the microbial composition of these indigenous food products.