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Manuscript received 17 June 1997. Initial reviews completed 8 August 1997. Revision accepted 2 October 1997.
,
, and
Department of International Health, Center for Human Nutrition and Division of Human Nutrition, School of Hygiene and Public Health, The Johns Hopkins University, Baltimore, MD 21205-2179; * Nutritional Sciences, University of Toronto, Ontario, Canada; Department of Family Medicine, University of Western Ontario, London, Ontario N6G 4X8, Canada; ** Cree Board of Health and Social Services of James Bay, Chisasibi, Quebec JOM 1EO, Canada; and Diabetes Clinical Research Unit, Samuel Lunenfeld Research Institute, Mt. Sinai Hospital, Toronto, Ontario MG5 1X5, Canada
We examined the relationship between usual patterns of food intake, fattiness 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. Scales and scores were developed using factor analysis procedures and were tested for reliability using coefficient alpha. Impaired glucose tolerance (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 vegetables [odds ratio (OR) = 0.41, confidence interval (CI) = 0.18-0.91], breakfast foods (OR = 0.41, CI = 0.18-0.93) and hot meal foods (OR = 0.29, CI = 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 group was associated with substantial increases in risk for diabetes (OR = 2.40, CI = 1.13-5.10; OR = 2.22, CI = 1.22-4.41, respectively). These foods tend to be high in simple sugars, low in fiber and high in fat. More fatty methods of food preparation are also associated with increased risk for diabetes in this population (OR = 2.58, CI = 1.11-6.02). This information has been incorporated into an ongoing community-based diabetes prevention program in the community.
Key words: Native Canadians, Native Americans, diabetes, obesity, food frequency, food preparation, diet.
The Journal of Nutrition Vol. 128 No. 3 March 1998,
pp. 541-547
Copyright ©1998 by the American Society for Nutritional Sciences
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