Dietary intake of Alaska Native people in two regions and implications for health: the Alaska Native Dietary and Subsistence Food Assessment Project.

OBJECTIVES To calculate the energy and nutrient intake in 2 regions of Alaska and to describe the implications for development of chronic disease among Alaska Native people (AN). STUDY DESIGN Cross-sectional observation; 10 villages and 2 hub communities in rural Alaska; 333 participants ages 13 to 88 years old. METHODS Trained interviewers collected 24-hour diet recalls during 4 seasons. RESULTS In both regions, AN reported a combination of traditional Native foods and store bought foods; most of the energy comes from store-bought foods; a high proportion of nutrients come from Native foods, especially protein, iron and omega-3 fatty acids. Mean intakes of omega-3 fatty acids, from fish and sea mammals, are over twenty times greater than those of the general U.S. population. Mean intakes of protein, iron, selenium, vitamin A, vitamin C (men) and folate (men) met recommended levels; intakes of calcium and fiber were below recommended levels; carbohydrate and saturated fat (% energy) were above. CONCLUSIONS Traditional foods continue to contribute a significant amount of nutrients to the diet in rural Alaska. Excess simple sugars may be contributing to the rise in obesity and diabetes. Low intakes of calcium, dietary fiber, fruits and vegetables may contribute to the increased incidence of cancers of the digestive system. Emphasis on the positive aspects of Native foods and increased consumption of fruits, vegetables and calcium-rich foods are warranted.