H. V. Kuhnlein

Unique patterns of dietary adequacy in three cultures of Canadian Arctic indigenous peoples

BACKGROUNDnInformation is needed on dietary adequacy of Arctic indigenous populations in Canada. Extensive work has been completed on composition of Arctic food and food use, and dietary reference intakes are available.nnnOBJECTIVEnTo complete the first comprehensive dietary adequacy assessment of three populations of adult Arctic indigenous people.nnnSETTING AND SUBJECTSnDietary assessment interviews were conducted with randomly selected indigenous adults during two seasons in 44 representative communities of Yukon First Nations (n = 797), Dene/Métis, (n = 1007) and Inuit (n = 1525).nnnMETHODSnTwenty-four-hour recalls were used to derive adjusted distributions of usual nutrient intakes in four age/gender groups for assessment of dietary adequacy for carbohydrate, dietary fibre, protein, n-3 fatty acids, n-6 fatty acids, calcium, copper, iron, magnesium, manganese, phosphorus, selenium, zinc, vitamin A, riboflavin, folate, vitamin B6, vitamin C, vitamin D and vitamin E.nnnRESULTSnNutrients with high prevalence of adequacy for most age/gender groups in all three cultures were protein, carbohydrate, n-3 fatty acids, iron, copper, zinc, manganese, selenium, riboflavin and vitamin B6; some individuals exceeded the upper intake level for iron, zinc, selenium, vitamin A and vitamin D. Estimated average requirement nutrients of concern for adequacy were magnesium, folate, vitamin A, vitamin C and vitamin E; however, a few age/gender groups were exceptions. Prevalence of inadequacy for AI nutrients which may be undesirably high were fibre, n-6 fatty acids and calcium. Vitamin D was more adequate in Inuit women and men than for Yukon First Nations or Dene/Métis.nnnCONCLUSIONSnUnique patterns of dietary adequacy exist among Arctic indigenous peoples. Local wildlife food sources and market food sources should be maximised for their nutrient contributions to Arctic diets.

Traditional food attributes must be included in studies of food security in the Canadian Arctic

Objectives. The objective was to explore some typically understudied characteristics of food security in Arctic Canada: observed changes to traditional food systems, perceived advantages and health benefits of traditional food and traditional food preferences. Study Design. Data analysis used a cross-sectional survey of Yukon First Nations, Dene/Metis and Inuit women in 44 Arctic communities. Methods. Open-ended responses to 4 questions were used to qualitatively investigate roles traditional foods play in Arctic food security. Chi-square tests were applied to responses to ascertain differences by age and region. A fifth question explored agreement with cultural responses to harvesting and using traditional food. Results. Traditional food was regarded as natural and fresh, tasty, healthy and nutritious, inexpensive, and socially and culturally beneficial. Between 10% and 38% of participants noticed recent changes in the quality or health of traditional food species, with physical changes and decreasing availability being reported most often. Caribou, moose and seal were among the foods considered particularly healthy and held special values in these populations. The opinion that all traditional food was healthy was also popular. More than 85%, of participants agreed with most cultural attributes of traditional food. Conclusions. This study confirms that traditional food remains important to Arctic indigenous women and that food security in the Arctic is contingent upon access to these foods.

Traditional food diversity predicts dietary quality for the Awajún in the Peruvian Amazon.

OBJECTIVEnOur goal was to assess the potential for evaluating strengths of the Awajún traditional food system using dietary assessment, a traditional food diversity score and ranking of local foods.nnnDESIGNnThe method was used for dietary data obtained from mothers and children in the Awajún culture of the Peruvian Amazon where >90% of the dietary energy is derived from local, traditional food. Traditional food diversity scores were calculated from repeat 24-hour recalls. Group mean intakes of energy, fat, protein, iron, vitamin A and vitamin C from each food item were used to rank foods by nutrient contribution.nnnSETTINGnThe study took place in six remote communities along the lower Cenepa River in the Amazonas District of Peru, South America.nnnSUBJECTSnDietary data were collected from 49 Awajún mothers and 34 children aged 3-6 years, representative of the six communities.nnnRESULTSnHigher traditional food diversity was associated with greater protein, fibre, vitamin and mineral intakes when controlling for energy (partial correlations = 0.37 to 0.64). Unique sources for iron, total vitamin A and vitamin C were found in the Awajún traditional food system.nnnCONCLUSIONSnA traditional food diversity score was a useful tool for predicting nutrient adequacy for the Awajún. Promotion of the Awajún traditional food system should focus on dietary diversity and unique nutrient-dense local foods.

iDENTiFyiNG iNDiGENOUS PEOPLES FOR hEALTh RESEARch iN A GLOBAL cONTExT: A REViEW OF PERSPEcTiVES AND chALLENGES

Objectives. Identifying Indigenous Peoples globally is complex and contested despite there being an estimated 370 million living in 70 countries. The specific context and use of locally relevant and clear definitions or characterizations of Indigenous Peoples is important for recognizing unique health risks Indigenous Peoples face, for understanding local Indigenous health aspirations and for reflecting on the need for culturally disaggregated data to plan meaningful research and health improvement programs. This paper explores perspectives on defining Indigenous Peoples and reflects on challenges in identifying Indigenous Peoples. Methods. Literature reviews and Internet searches were conducted, and some key experts were consulted. Results. Pragmatic and political definitions by international institutions, including the United Nations, are presented as well as characterizations of Indigenous Peoples by governments and academic researchers. Assertions that Indigenous Peoples have about definitions of indigeneity are often related to maintenance of cultural integrity and sustainability of lifestyles. Described here are existing definitions and interests served by defining (or leaving undefined) such definitions, why there is no unified definition and implications of “too restrictive” a definition. Selected indigenous identities and dynamics are presented for North America, the Arctic, Australia and New Zealand, Latin America and the Caribbean, Asia and Africa. Conclusions. While health researchers need to understand the Indigenous Peoples with whom they work, ultimately, indigenous groups themselves best define how they wish to be viewed and identified for research purposes.

The paradox of anemia with high meat intake: a review of the multifactorial etiology of anemia in the Inuit of North America

Anemia is a serious concern among indigenous populations in North America, and it appears to be widespread among the Inuit despite abundant intakes of heme iron. It is therefore hypothesized that anemia for the Inuit involves other dietary factors not usually associated with animal foods, such as low intakes of vitamin A and/or folate, riboflavin, and vitamin C. Also, Helicobacter pylori infection and/or parasitosis may result in gastrointestinal blood loss and/or functional iron deficiency. This review aims to describe factors that may cause anemia in Inuit populations despite high meat intakes, abundant bioavailable iron, and other important hematological nutrients.

Traditional Food System Provides Dietary Quality for the Awajún in the Peruvian Amazon

Awajún* Indigenous People live along the Rio Cenepa in the Peruvian Amazon. This article describes the Awajún traditional food system (TFS) and defines its nutritional importance. Nutritional status of women and young children were assessed using anthropometry. Dietary intakes were recorded using repeat 24-hour recalls. Anthropometry suggested a healthy population, although the Awajún had short stature. They purchased <1% of their food. Group dietary assessments indicated adequate intakes of energy, protein, fat, iron, zinc, vitamin C, and vitamin A. The Awajún TFS provides good nutrition and should be promoted and protected.

How Ethnobiology Can Contribute to Food Security

Food insecurity is a compelling global problem with compound causation in population expansion, industrialization of agriculture and food marketing, and environmental deterioration. The United Nations system has addressed the need for food and nutrition security from a foundation of human rights law and expressed the requirement for all people to be food secure with sustainable food systems and diets. Food biodiversity is a component of the sustainable food systems that are practiced by Indigenous Peoples living in intact ecosystems. This paper describes the evolution of the principles of food and nutrition security within the United Nations, explores current issues, and highlights a program with Indigenous Peoples’ food systems that includes health promotion interventions using biodiverse local foods. Highlighted are the roles of ethnobiologists in understanding the principles and concepts underlying food andnutrition security, in promoting food biodiversity andhealthy food systems, and in contributing to policies protecting food biodiversity and food and nutrition security.

Approaches and lessons learned for promoting dietary improvement in Pohnpei, Micronesia.

The island state of Pohnpei, Micronesia, has experienced much change in diet and lifestyle since the 1970s. Serious problems of micronutrient deficiencies and non-communicable disease such as diabetes, heart disease and cancer have emerged, following the neglect of traditional local foods and the shift to rice and imported processed foods. An awareness campaign on the benefits of local food, especially carotenoid-rich bananas for nutrition, is the subject of this chapter. A community, inter-agency, participatory programme was implemented focused on raising awareness on island food production and consumption. Messages were shared on horticulture, cooking, food processing and conservation through mass media, posters, print materials, photography, national postal stamps, workshops, displays, youth clubs, farmers fairs, competitions, e-mail and slogans: Go Yellow and Lets Go Local. Research was undertaken in food analysis, genebank collections and community case studies as part of a global health project. As yellow-fleshed carotenoid-rich foods (banana, taro, pandanus and breadfruit varieties) were iden-tified and promoted, banana and taro consumption increased as did the number of the varieties consumed. Carotenoid-rich banana varieties not previously marketed such as Karat, Utin Iap and Daiwang became popular. Foods ready for consumption using local banana and taro varieties appeared in the markets where these had not been sold previously. The awareness campaign stimulated great interest in Pohnpei and throughout the region with invitations to present at international meetings and ‘Go Local’ workshops outside Pohnpei. It was proclaimed as an awareness success and consideration should be given to apply-ing this approach to other Pacific Islands.