SPECIFIC PATTERNS OF FOOD-CONSUMPTION AND PREPARATION ARE ASSOCIATED WITH DIABETES AND OBESITY IN A NATIVE-CANADIAN COMMUNITY

We examined the relationship between usual patterns of food intake, fa ttiness of food preparation and consumption, and diabetes and obesity status in a Native Canadian reserve in northwestern Ontario. Patterns of intake were estimated using a 34-item food frequency instrument. Sc ales and scores were developed using factor analysis procedures and we re tested for reliability using coefficient alpha. Impaired glucose to lerance (IGT) and diabetes status was determined by administering a 75 -g glucose tolerance test. A number of the food groups appear to have a protective effect in regard to IGT and diabetes, including vegetable s [odds ratio (OR) = 0.41, confidence interval (Cl) = 0.18-0.91], brea kfast foods (OR = 0.41, Cl = 0.18-0.93) and hot meal foods (OR = 0.29, Cl = 0.11-0.78). Most of these foods are relatively high in fiber and low in fat. High consumption of junk foods and the bread and butter g roup was associated with substantial increases in risk for diabetes (O R = 2.40, Cl = 1.13-5.10; OR = 2.22, Cl = 1.22-4.41, respectively). Th ese foods tend to be high in simple sugars, low in fiber and high in f at. More fatty methods of food preparation are also associated with in creased risk for diabetes in this population (OR = 2.58, Cl = 1.11-6.0 2). This information has been incorporated into an ongoing community-b ased diabetes prevention program in the community.