Diet quality is positively associated with intake of traditional foods and does not differ by season in remote Yup'ik communities.
Diet quality is positively associated with intake of traditional foods and does not differ by season in remote Yup'ik communities.
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在偏远的尤皮克社区，饮食质量与传统食物的摄入量呈正相关，并且不随季节而变化。
DOI：
10.1080/22423982.2023.2221370
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发表时间：
2023-12
影响因子：
1.3
通讯作者：
Bersamin, Andrea
中科院分区：
文献类型：
--
作者：
Hill, Courtney M.;Nash, Sarah H.;Hopkins, Scarlett E.;Boyer, Bert B.;OBrien, Diane M.;Bersamin, Andrea
关键词：
这项研究评估了尤皮克社区的传统食物摄入量和饮食质量是否因季节而不同，并考察了传统食物组的摄入量与饮食质量的关系。数据来自2008年至2010年来自阿拉斯加西南部两个尤皮克社区的38名参与者，年龄在14-79岁之间( )。在不同的季节收集了两次自我报告的摄入量(24小时回顾)和饮食生物标记物(氮稳定同位素比率)数据。饮食质量使用健康饮食指数进行评估。使用配对样本t检验来检验传统食物摄入量和饮食质量的季节性差异，并使用线性回归来评估传统食物摄入量与饮食质量之间的关系。总的传统食物摄入量和总体饮食质量没有明显的季节差异，但传统食物组的摄入量和饮食质量成分得分存在差异。饮食质量与传统食物的摄入量密切相关，包括鱼、苔原蔬菜和浆果。鉴于传统食物摄入量和饮食质量之间的密切关系，政策应该旨在确保在环极地北部环境变化的情况下，尤皮克人社区继续获得传统食物。
This study evaluated whether traditional food intake and diet quality differed by season in Yup’ik communities and examined the relationship between intake of traditional food groups and diet quality. Data were collected from 38 participants, ages 14–79 years, from two Yup’ik communities in Southwest Alaska from 2008 to 2010. Self-reported intake (24-h recalls) and dietary biomarker (nitrogen stable isotope ratio) data were collected twice in distinct seasons. Diet quality was assessed using the Healthy Eating Index. A paired sample t-test was used to test for seasonal differences in traditional food intake and diet quality, and linear regression was used to evaluate associations between traditional food intake and diet quality. Total traditional food intake and overall diet quality did not significantly differ by season, but there were differences in traditional food group intake and diet quality component scores. Diet quality was strongly associated with intake of traditional food groups including fish, tundra greens, and berries. Given the strong relationship between traditional food intake and diet quality, policies should aim to ensure continued access to traditional foods in Yup’ik communities amid environmental changes in the circumpolar North.
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影响因子：
1.3
作者：
Luick B;Bersamin A;Stern JS
通讯作者：
Stern JS
影响因子：
1.3
作者：
Bersamin, Andrea;Zidenberg-Cherr, Sheri;Luick, Bret R.
通讯作者：
Luick, Bret R.
影响因子：
7.1
作者：
Nash, Sarah H.;Kristal, Alan R.;O'Brien, Diane M.
通讯作者：
O'Brien, Diane M.
影响因子：
--
作者：
Bersamin, Andrea;Luick, Bret R.;Zidenberg-Cherr, Sheri
通讯作者：
Zidenberg-Cherr, Sheri
影响因子：
4.8
作者：
Krebs-Smith SM;Pannucci TE;Subar AF;Kirkpatrick SI;Lerman JL;Tooze JA;Wilson MM;Reedy J
通讯作者：
Reedy J