Project 3: A Transdisciplinary Approach to Increasing Phytonutrients in New Mexican Diets: A Kitchen-to-Lab-to-Table Model

摘要 众所周知，富含植物营养素的食物可以预防癌症，而饮食中含有大量的植物化学物质 如类胡萝卜素、生育酚和叶绿素与降低癌症风险和复发有关。 从历史上看，不同文化的传统饮食模式都是以植物为基础的，富含植物营养素。 随着饮食模式的西化，它们变得更少以植物为基础，因此植物营养素含量也更少。在……里面 与此同时，以前食用植物性饮食的社区患癌症的风险也增加了 和心脏新陈代谢障碍。新墨西哥州南部的西班牙裔/拉丁裔社区一直特别 受癌症健康差距的影响，因此必须制定有效和可持续的战略来 提高饮食质量。这个完整的项目建立在New New的研究人员之间持续合作的基础上 墨西哥州立大学(NMSU)和弗雷德·哈钦森癌症中心(弗雷德·哈奇)开发和 推行从厨房到实验室到餐桌的研究模式。在这里，我们通过与 NMSU合作扩展服务。我们将创建以预防癌症和其他疾病为重点的新内容 通过增加水果和蔬菜，改善饮食质量，改善份量控制来防治慢性病 使用文化上一致的材料。我们将创建一个由社区组成的社区行动委员会 在新墨西哥州南部的NMSU合作分会服务的成员。具体目标是：目标1： 通过改变烹饪方法和方法来优化类胡萝卜素、生育酚和叶绿素的含量和生物利用率 15种文化契合的新墨西哥南部食谱中的配料。目标2：开发和测试 通过NMSU合作扩展服务提供的文化适应的6节课程，分两部分提供 使用随机、等待名单控制、交叉试验设计的新墨西哥州南部县(n=60)。这个 研究将建立在我们与低收入社区合作的“从厨房到实验室到桌子”的研究模式上 收入和有限的资源与癌症健康差距很大，以确定文化上合适的方法来 提高饮食摄入量和质量。研究结果将被用于继续发展循证方法，以 向社区传播烹饪实践，并设计基于社区的饮食干预措施 以改善弱势社区的健康状况。这项研究将建立一种新的“从厨房到实验室到桌子”的模式 与新墨西哥州南部癌症健康状况较高的拉美裔/拉丁裔社区合作的模式 并找出在文化上适当的方法来改善饮食质量。研究结果将用于 继续开发以证据为基础的方法，为烹饪实践提供信息，并向社区传播 设计以社区为基础的饮食干预措施，以改善弱势社区的健康。

ABSTRACT It is well established that phytonutrient-rich foods are cancer preventive and that diets high in phytochemicals such as carotenoids, tocopherols, and chlorophylls are associated with decreased cancer risk and recurrence. Historically, traditional dietary patterns across multiple cultures have been plant-based and phytonutrient-rich. As dietary patterns have westernized, they have become less plant-based and thus less phytonutrient-rich. In parallel, communities that previously consumed plant-based diets have experienced increased risks of cancer and cardiometabolic disorders. The Hispanic/Latinx community in southern New Mexico has been particularly impacted by cancer health disparities making it imperative to develop effective and sustainable strategies to improve diet quality. This Full Project builds upon an ongoing collaboration between investigators at New Mexico State University (NMSU) and the Fred Hutchinson Cancer Center (Fred Hutch) to develop and implement a “kitchen-to-lab-to-table” research model. Here, we extend our research by partnering with the NMSU Cooperative Extension Service. We will create new content focused on prevention of cancer and other chronic diseases by increasing fruits and vegetables, improving diet quality, and improving portion control using culturally congruent materials. We will create a Community Action Board comprised of community members served by NMSU Cooperative Extension in southern New Mexico. Specific Aims are: Aim 1: To optimize carotenoid, tocopherol and chlorophyll content and bioavailability by changing cooking methods and ingredients in 15 culturally congruent southern New Mexican recipes. Aim 2: To develop and test the effects of a culturally adapted 6-session curricula delivered through the NMSU Cooperative Extension Service in two Southern New Mexico counties using a randomized, waitlist-controlled, crossover trial design (n=60). The research will build upon our “kitchen-to-lab-to-table” research model of working with communities with low incomes and limited resources with high cancer health disparities to identify culturally appropriate methods to improve diet intake and quality. Study results will be used to continue to develop evidence-based methods to inform culinary practices to disseminate to communities, and to design community-based dietary interventions to improve the health of vulnerable communities. The research will establish a new “kitchen-to-lab-to-table” model to collaborate with Hispanic/Latinx communities in southern New Mexico with high cancer health disparities and to identify culturally appropriate methods to improve diet quality. Study results will be used to continue to develop evidence-based methods to inform culinary practices to disseminate to communities, and to design community-based dietary interventions to improve the health of vulnerable communities.