Dietary intake of Alaska Native people in two regions and implications for health: the Alaska Native Dietary and Subsistence Food Assessment Project

Abstract

Objectives. To calculate the energy and nutrient intake in 2 regions of Alaska and to describe theimplications for development of chronic disease among Alaska Native people (AN).Study design. Cross-sectional observation; 10 villages and 2 hub communities in rural Alaska;333 participants ages 13 to 88 years old.Methods. Trained interviewers collected 24-hour diet recalls during 4 seasons.Results. In both regions, AN reported a combination of traditional Native foods and store boughtfoods; most of the energy comes from store-bought foods; a high proportion of nutrients comefrom Native foods, especially protein, iron and omega-3 fatty acids. Mean intakes of omega-3fatty acids, from fish and sea mammals, are over twenty times greater than those of the generalU.S. population. Mean intakes of protein, iron, selenium, vitamin A, vitamin C (men) and folate(men) met recommended levels; intakes of calcium and fiber were below recommended levels;carbohydrate and saturated fat (% energy) were above.Conclusions. Traditional foods continue to contribute a significant amount of nutrients to the dietin rural Alaska. Excess simple sugars may be contributing to the rise in obesity and diabetes. Lowintakes of calcium, dietary fiber, fruits and vegetables may contribute to the increased incidenceof cancers of the digestive system. Emphasis on the positive aspects of Native foods and increasedconsumption of fruits, vegetables and calcium-rich foods are warranted.