Nutrient adequacy and nutrient sources of adults among ninety-two First Nations communities across Canada

• Published in: Canadian Journal of Public Health
• Main Authors: Batal, Malek, Chan, Hing Man, Ing, Amy, Fediuk, Karen, Berti, Peter, Sadik, Tonio, Johnson-Down, Louise
• Format: Text
• Language: English
• Published: Springer International Publishing 2021
• Subjects: Special Issue on First Nations Food; Nutrition and Environment Study: Quantitative Research; Canada; First Nations
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8239085/; http://www.ncbi.nlm.nih.gov/pubmed/34181222; https://doi.org/10.17269/s41997-021-00490-y

OBJECTIVES: To identify food sources of nutrients in First Nations adults in Canada and to establish whether these populations are meeting their nutrient requirements and whether traditional foods (TF) contribute to better nutrient intake. METHODS: The First Nations Food, Nutrition and Environment Study is a cross-Canada participatory study of First Nations adults living south of the 60(th) parallel. Twenty-four-hour recalls were conducted in 92 First Nations communities from 2008 to 2016. Repeat recalls were attempted with 20% of participants to adjust for within-person variation and estimate the proportion of individuals below recommendations according to Institute of Medicine guidelines. Nutrients from days with and without TF were compared. The main food sources of select nutrients were identified, including TF. RESULTS: Mean energy intakes among women and men ranged from 1664 to 1864 and from 1761 to 2298 kcal/day respectively. Most macronutrients were within the acceptable macronutrient diet range except for fat in most age groups and carbohydrates in men 71 years of age and older. Saturated fat was above recommendations for all ages. Only niacin was identified as above recommendations in all age and sex categories. Days where TF were eaten showed greater intakes of key nutrients. CONCLUSION: It is imperative that we find culturally appropriate ways to improve the quality and nutritional value of First Nations Peoples food intake by improving TF access and use on the one hand and conversely providing better quality store-bought foods. For success in this, we must empower First Nations communities and health practitioners to collaboratively overcome these challenges.