How is nutrition transition affecting dietary adequacy in Eeyouch (Cree) adults of Northern Quebec, Canada?

Abstract

Rapid development, including the building of hydroelectric projects and roads in remote areas of Northern Quebec, Canada, has led to concerns about the contamination of traditional foods (TF) and a transition to a diet characterized by increased commercial food intake. A cross-sectional study of 850 Cree adults, aged ≥19 years, from 7 of the 9 Eeyouch communities was conducted during the spring and summer seasons of 2005-2008. Anthropometric measures were collected. TF and dietary intake were assessed using food-frequency questionnaires (FFQs) and 24-h recalls. Obesity was high, with 77% of the women and 64% of the men classified as obese. Past-year TF consumption was 100%, and 41% of participants reported eating TF on the 24-h recall. TF intake as reported on both the FFQs and the 24-h recalls was higher in individuals aged >50 years of age and in men, relative to younger adults and women, respectively. TF consumption increased protein, vitamin D, iron, and magnesium in all individuals, and energy, cholesterol, magnesium, sodium, and zinc in men aged 19-50 years; it decreased vitamin C in men and women aged ≥51 years. Participants reported drinking a mean daily 0.78 ± 1.34 cans of soft drinks or other high-sugar beverages per day or 5.28% ± 8.92% of total energy. It is important to identify behaviours that are contributing to obesity and its health consequences in this population and to find culturally appropriate ways to promote the consumption of TF and to reduce the consumption of energy-dense and nutrient-poor beverages and food items.

Factors associated with the intake of traditional foods in theEeyou Istchee(Cree) of northern Quebec include age, speaking the Cree language and food sovereignty indicators

“…Age was positively associated with TF intake among Eeyouch participants in all analyses, as seen in other Indigenous and First Nations studies [3,47,48]. Laberge et al state that determinants of TF consumption are intrinsically related to cultural factors in Eeyouch and other First Nations populations [19,20].…”

“…Traditional foods (TF) hunted, fished, trapped or gathered from the land have always been an important part of the diet and culture of the Eeyouch [2]. More common examples of their TF include moose, goose, ptarmigan, caribou and whitefish [3]. Not only do TF contribute nutritious, minimally processed food to the diet, but the harvesting and gathering activities involved in their procurement are also important to the health and well-being of Eeyouch , as they require physical activity and connect people to their traditional lands [4,5].…”

“…Similar to other Indigenous peoples of Canada, the Eeyouch have had to contend with colonial policies that have led to a loss of control of their lands and resources, and a decline in their traditional way of life as hunters and gatherers [3,6]. As a result, the intake of TF along with the activities associated with their procurement has decreased over time in the Eeyouch population, similar to other Indigenous populations in Canada [7,8].…”

“…As a result, the intake of TF along with the activities associated with their procurement has decreased over time in the Eeyouch population, similar to other Indigenous populations in Canada [7,8]. Diminished TF consumption has been accompanied by an increased consumption of store-bought market foods (MF) and increased sedentariness [3]. Although nutritious MF could be an important complement to TF in the diet, a large portion of First Nations’ diets consists of MF that are ultra-processed food and drinks (that is, ultra-processed products (UPP)) of poor nutritional quality [9].…”

“…The dietary shift from TF to MF has resulted in a contemporary Eeyouch diet that is high in saturated fat, free sugar, refined foods and low in fibre; this combination is often termed the “Western diet” [3,11,12]. Evidence that a compromised diet and increased sedentariness have accompanied this nutrition transition is the rise in nutrition-related chronic disease (NRCD) among Eeyouch such as insulin resistance, type 2 diabetes and cardiovascular disease [13,14].…”