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  • Title: Changing dietary patterns in the Canadian Arctic: frequency of consumption of foods and beverages by inuit in three Nunavut communities.
    Author: Sheehy T, Kolahdooz F, Roache C, Sharma S.
    Journal: Food Nutr Bull; 2014 Jun; 35(2):244-52. PubMed ID: 25076772.
    Abstract:
    BACKGROUND: Inuit in Arctic regions are experiencing a rapid diet and lifestyle transition. There are limited data on food consumption patterns among this unique population, raising concerns about assessing the risk for the development of diet-related chronic diseases. OBJECTIVE: To assess the current frequency of consumption of foods and beverages among Inuit in Nunavut, Arctic Canada. METHODS: A cross-sectional dietary study was conducted among randomly selected Inuit adults from three communities in Nunavut using a validated quantitative food frequency questionnaire. The participants were 175 women and 36 men with median (IQR) ages of 41.0 (32.5-48.5) and 40.1 (30.0-50.0) years, respectively. The mean and median frequencies of consumption over a 30-day period were computed for 147 individual food items and grouped as foods or beverages. RESULTS: The 30 most frequently consumed foods were identified. Non-nutrient-dense foods (i.e., high-fat and high-sugar foods) were the most frequently consumed food group (median intake, 3.4 times/day), followed by grains (2.0 times/day) and traditional meats (1.7 times/day). The frequency of consumption of fruits (0.7 times/day) and vegetables (0.4 times/day) was low. The median values for the three most frequently consumed food items were sugar or honey (once/day), butter (0.71 times/day), and Coffee-mate (0.71 times/day). Apart from water, coffee, and tea, the most frequently consumed beverages were sweetened juices (0.71 times/day) and regular pop (soft drinks) (0.36 times/day). This study showed that non-nutrient-dense foods are consumed most frequently in these Inuit communities. CONCLUSIONS: The results have implications for dietary quality and provide useful information on current dietary practices to guide nutritional intervention programs.
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