The effects of foods available through the Food Distribution Program on Indian Reservations (FDPIR) on inflammation response, appetite and energy intake.

Melinda Smith,Elizabeth Rink,Carmen Byker Shanks,Suzanne Held,Mary P Miles

doi:10.1017/s1368980020002852

Abstract

To compare the effects of a typical Food Distribution Program on Indian Reservations (FDPIR) diet with an FDPIR diet that meets Dietary Guidelines for Americans (DGA) on inflammation response, appetite and energy intake on a combination of American Indian (AI) and non-AI individuals. A within-subjects, randomised, crossover design was used to compare two dietary conditions: (1) a FDPIR diet that met DGA and (2) a FDPIR diet that did not meet DGA. Each participant served as their own control and was exposed to both dietary conditions. Repeated-measures ANOVA and t tests assessed significance between the two dietary conditions. This took place in the Montana State University Nutrition Research Laboratory in the USA. Female and male participants (n 13) aged 18-55 years from the university and local community. There were no significant differences in inflammatory response and appetite sensations between the two dietary conditions. Findings indicated that participants ate 14 % more (P < 0·01) kcal on a typical FDPIR diet compared with a FDPIR diet that met DGA. Higher energy intake during a typical FDPIR diet compared with a FDPIR diet that meets DGA may increase risk for obesity and nutrition-related diseases, including type 2 diabetes and other chronic inflammatory conditions.

Highlights

Understanding how food from the Food Distribution Program on Indian Reservations (FDPIR) influences inflammatory response, appetite and energy intake provides a broader view of how the FDPIR influences risk for nutrition-related diseases among American Indian (AI) communities, including obesity and type 2 diabetes mellitus (T2D)
Understanding how aligning with the Dietary Guidelines for Americans (DGA) is important with respect to nutrition-related disease prevention and management among AI communities
Awareness about these linkages will enable Indian Tribal Organizations, related state agencies and FDPIR policymakers to better support the health status of AI/AN communities that rely on FDPIR food

Summary

Experimental methods

Visit 2 took approximately 1 h and entailed collecting participants’ baseline saliva sample and appetite ratings, providing breakfast and providing participants with saliva collection kits, appetite questionnaires and food for the remainder of the day. The following morning (visit 3), participants returned to the MSU Nutrition Research Laboratory to deliver their saliva samples, completed appetite questionnaires and uneaten food. During this visit, participants provided their final saliva sample for the dietary condition and completed an appetite questionnaire and the post-condition questionnaire. During visit 1, the researcher reviewed the appetite questionnaire instructions and the required completion times with each participant. The typical dietary condition consisted of 1 % milk, cornflakes, canned fruit cocktail,. Did you eat or drink anything outside of the food and water that was provided? If yes, please list the food/ beverage items that you consumed outside of the provided foods

Did you not eat a food item that was provided to you?

Results

Discussion