Traditional food patterns are associated with better diet quality and improved dietary adequacy in Aboriginal peoples in the Northwest Territories, Canada

卷:28

Sheehy, T. ; Kolahdooz, F. ; Schaefer, S. E. ; Douglas, D. N. ; Corriveau, A. ; Sharma, S.

关键词: Aboriginal;    Canadian Arctic;    diet quality;    dietary adequacy;    traditional diet;   

DOI  :  10.1111/jhn.12243

学科分类：食品科学和技术

【 摘 要 】

BackgroundTraditionally, the Arctic diet has been derived entirely from locally harvested animal and plant species; however, in recent decades, imported foods purchased from grocery stores have become widely available. The present study aimed to examine Inuvialuit, traditional or nontraditional dietary patterns; nutrient density of the diet; dietary adequacy; and main food sources of energy and selected nutrient intakes. MethodsThis cross-sectional study used a culturally appropriate quantitative food frequency questionnaire to assess diet. Traditional and nontraditional eaters were classified as those consuming more or less than 300g of traditional food daily. Nutrient densities per 4184kJ (1000kcal) were determined. Dietary adequacy was determined by comparing participants' nutrient intakes with the Dietary Reference Intakes. ResultsThe diet of nontraditional eaters contained, on average, a lower density of protein, niacin, vitamin B-12, iron, selenium, zinc, omega-3 fatty acids (P0.0001), vitamin B-6, potassium, thiamin, pantothenic acid (P0.001), riboflavin and magnesium (P0.05). Inadequate nutrient intake was more common among nontraditional eaters for calcium, folate, vitamin C, zinc, thiamin, pantothenic acid, vitamin K, magnesium, potassium and sodium. Non-nutrient-dense foods (i.e. high fat and high sugar foods) contributed to energy intake in both groups, more so among nontraditional eaters (45% versus 33%). Traditional foods accounted for 3.3% and 20.7% of total energy intake among nontraditional and traditional eaters, respectively. ConclusionsDiet quality and dietary adequacy were better among Inuvialuit who consumed more traditional foods. The promotion of traditional foods should be incorporated in dietary interventions for this population.