DIETARY NUTRIENT PROFILES OF CANADIAN BAFFIN-ISLAND INUIT DIFFER BY FOOD SOURCE, SEASON, AND AGE

Objective To compare the effect of food source (traditional or market) , season (six seasons), and age (five age groups) on dietary nutrient patterns of Inuit living in Baffin island, Canada. Design Twenty-four- hour recall interviews of all residents who had lived greater than or equal to 3 years in this one community in each of six seasons. Foods t hat were recalled were divided by source. Setting/subjects The study t ook place in the Inuit community of Qikiqtarjuaq, which harvests the h ighest quantity of wildlife per capita of all Baffin communities. Thre e hundred sixty-six residents contributed a total of 1,410 recalls: 40 1 from nonpregnant, nonlactating adult women, 74 from pregnant women, 301 from adult men, 451 from children aged 3 to 12 years, and 183 from teenagers aged 13 to 19 years. Participation was voluntary and averag ed 65% to 75% of residents. Main outcome measures Energy, total dg wei ght of food, and dietary nutrients (ie, carbohydrate, protein, total f at, saturated fat, polyunsaturated fat, vitamin A, iron, copper, zinc, calcium, phosphorus, magnesium, and sodium) were measured by food sou rce, season, and age. Nutrient density (nutrient per 1,000 kcal) was c alculated in traditional and market food sources. Selected nutrients w ere computed in total diets, and compared with Recommended Dietary All owances (RDAs). Statistical analyses performed Tests for normality of the distribution nutrient intakes (ie, Shapiro-Wilk statistic) were pe rformed followed by nonparametric analyses (ie, Wilcoxon paired-sample t test, Kruskal-Wallis analysis of variance, and adjustment for Bonfe rroni inequalities resulting from multiple comparisons). Results Most nutrient intakes were significantly different by food source (P<.05). Traditional food contributed more protein, phosphorus, iron, zinc, cop per, magnesium, and vitamin A for several age groups. Market food cont ributed greater amounts of dry weight, energy, fat, carbohydrate, calc ium, and sodium for most age groups. Seasonal variation (P<.05) existe d for nutrients coming from traditional and market food. Of the 10 nut rients assessed for nutrient density, all except calcium and sodium we re present in greater amounts in traditional food than in market food (P<.05). Calcium and vitamin A intakes fell below 66.6% of the RDAs fo r more than 60% of the population. Conclusions The comprehensive view of nutrient profiles, food source, and seasonality of Inuit diets will assist health professionals in developing nutrition promotion and edu cation program for all age groups of this population. Traditional food is an essential source of the total annual dietary nutrient intake of Inuit. Results indicated, however, that calcium and vitamin A intake must be Improved.