What smoking and St. Mary's River fish have in common

People who eat fish caught in the St. Mary's River are exposed to toxins remarkably similar to those found in cigarettes, according to research done by sociology students at Algoma University College.

Students in Professor Francois Depelteau's Sociology of the Environment course interviewed 35 Sault fishermen to determine whether they know the level and sources of contamination of fish and whether they respect the recommendations of the Ontario Government’s Guide to Eating Ontario Sport Fish.

"The students discovered that it is dangerous to consume fish out of the St. Mary’s River," says AUC in a news release issued this afternoon.

"If the Guide to Eating Ontario Sport Fish 2003-2004 published by the Ontario Government, is not seriously adhered to, there are health risks, especially for children under 15 and women of childbearing age.

"The students also discovered that our community was unaware of the danger of consuming poisons consisting of mercury, PCBs, mirex, photomirex, pesticides, other metals, dioxins, furans, chlorinated phenols, chlorinated benzenes and polynuclear aromatic hydrocarbons (PAHS).

"The students also discovered that there are strikingly similar toxins contained in the St. Mary’s River fish and cigarettes."

Findings from the research will be released tomorrow afternoon.