Dietary change among Latinos of Mexican descent in California

An increasing proportion of California’s food consumers are Latinos of Mexican descent. How this population maintains its traditional eating patterns and incorporates new foods into its diet is the subject of a new survey. Since pre-columbian times, the traditional Mexican diet has included corn, chili peppers, beans, squash, and many other fruits and vegetables, as well as meat from wild animals. With the Spanish introduction of cattle to the New World, consumption of milk, cheese, and beef began. Wheat and bread-making, also introduced by the Spanish, were later encouraged by the French. Other Europeans introduced rice, pastas, oils, and sugar. Today, the typical diet in Mexico reflects a blend of native foods and influences from other countries. Here, we evaluate the diets of immigrants from Mexico and MexicanAmericans living in the United States.