Malek Batal1, Louise Johnson-Down2, Jean-Claude Moubarac1, Amy Ing1, Karen Fediuk3, Tonio Sadik4, Constantine Tikhonov5, Laurie Chan6, Noreen Willows7. 1. 1Département de Nutrition, Faculté de Médecine,Université de Montréal,Pavillon Liliane de Stewart,CP 6128 succ. Centre-Ville,Montréal,QC,Canada,H3T 1A8. 2. 2School of Dietetics and Human Nutrition,McGill University,Ste Anne de Bellevue,QC,Canada. 3. 3First Nations Food,Nutrition and Environment Study,University of Ottawa,Ottawa,ON,Canada. 4. 4Assembly of First Nations,Ottawa,ON,Canada. 5. 5Environmental Public Health Division,First Nations and Inuit Health Branch,Health Canada,Ottawa,ON,Canada. 6. 6Department of Biology,University of Ottawa,Ottawa,ON,Canada. 7. 7Department of Agricultural,Food and Nutritional Science,University of Alberta,Edmonton,AB,Canada.
Abstract
OBJECTIVE: To quantify associations of the dietary share of ultra-processed foods (UPF) with the overall diet quality of First Nations peoples. DESIGN: A cross-sectional analysis of data from the First Nations Food, Nutrition and Environment Study, designed to contribute to knowledge gaps regarding the diet of First Nations peoples living on-reserve, south of the 60th parallel. A multistage sampling of communities was conducted. All foods from 24 h dietary recalls were categorized into NOVA categories and analyses were performed to evaluate the impact of UPF on diet quality. SETTING: Western and Central Canada. SUBJECTS: First Nations participants aged 19 years or older. RESULTS: The sample consisted of 3700 participants. UPF contributed 53·9 % of energy. Compared with the non-UPF fraction of the diet, the UPF fraction had 3·5 times less vitamin A, 2·4 times less K, 2·2 times less protein, 2·3 times more free sugars and 1·8 times more Na. As the contribution of UPF to energy increased so did the overall intakes of energy, carbohydrate, free sugar, saturated fat, Na, Ca and vitamin C, and Na:K; while protein, fibre, K, Fe and vitamin A decreased. Diets of individuals who ate traditional First Nations food (e.g. wild plants and game animals) on the day of the recall were lower in UPF. CONCLUSIONS: UPF were prevalent in First Nations diets. Efforts to curb UPF consumption and increase intake of traditional First Nations foods and other fresh or minimally processed foods would improve diet quality and health in First Nations peoples.
OBJECTIVE: To quantify associations of the dietary share of ultra-processed foods (UPF) with the overall diet quality of First Nations peoples. DESIGN: A cross-sectional analysis of data from the First Nations Food, Nutrition and Environment Study, designed to contribute to knowledge gaps regarding the diet of First Nations peoples living on-reserve, south of the 60th parallel. A multistage sampling of communities was conducted. All foods from 24 h dietary recalls were categorized into NOVA categories and analyses were performed to evaluate the impact of UPF on diet quality. SETTING: Western and Central Canada. SUBJECTS: First Nations participants aged 19 years or older. RESULTS: The sample consisted of 3700 participants. UPF contributed 53·9 % of energy. Compared with the non-UPF fraction of the diet, the UPF fraction had 3·5 times less vitamin A, 2·4 times less K, 2·2 times less protein, 2·3 times more freesugars and 1·8 times more Na. As the contribution of UPF to energy increased so did the overall intakes of energy, carbohydrate, freesugar, saturated fat, Na, Ca and vitamin C, and Na:K; while protein, fibre, K, Fe and vitamin A decreased. Diets of individuals who ate traditional First Nations food (e.g. wild plants and game animals) on the day of the recall were lower in UPF. CONCLUSIONS: UPF were prevalent in First Nations diets. Efforts to curb UPF consumption and increase intake of traditional First Nations foods and other fresh or minimally processed foods would improve diet quality and health in First Nations peoples.
Entities:
Keywords:
Aboriginal; Colonialism; Diet quality; Dietary guidelines; Dietary intake; First Nations; Food intake; Food processing; Indigenous; Traditional food; Ultra-processed foods
Authors: Malek Batal; Hing Man Chan; Karen Fediuk; Amy Ing; Peter Berti; Tonio Sadik; Louise Johnson-Down Journal: Can J Public Health Date: 2021-06-28
Authors: Malek Batal; Hing Man Chan; Karen Fediuk; Amy Ing; Peter R Berti; Genevieve Mercille; Tonio Sadik; Louise Johnson-Down Journal: Can J Public Health Date: 2021-06-28
Authors: Malek Batal; Hing Man Chan; Amy Ing; Karen Fediuk; Peter Berti; Tonio Sadik; Louise Johnson-Down Journal: Can J Public Health Date: 2021-06-28
Authors: Malek Batal; Hing Man Chan; Amy Ing; Karen Fediuk; Peter Berti; Tonio Sadik; Louise Johnson-Down Journal: Can J Public Health Date: 2021-06-28
Authors: Nathalie Kliemann; Mariana V S Kraemer; Tailane Scapin; Vanessa M Rodrigues; Ana C Fernandes; Greyce L Bernardo; Paula L Uggioni; Rossana P C Proença Journal: Nutrients Date: 2018-07-12 Impact factor: 5.717