Dietary sources of energy and nutrients in the contemporary diet of Inuit adults: results from the 2007-08 Inuit Health Survey

Objective: To characterize the major components of the contemporary Inuit diet and identify the primary sources of energy and essential nutrients. Design: Dietary data were derived from the 24 h recall collected by the Inuit Health Survey (IHS) from 2007 to 2008. The population proportion method was used to determine the percentage contribution of each group. Unique food items/preparations (ninety-three country foods and 1591 market foods) were classified into eight country food groups and forty-one market food groups. Nutrient composition of each food item was obtained from the Canadian Nutrient File. Setting: Thirty-six communities across three Inuit regions of northern Canada. Subjects: A representative sample (n 2095) of non-pregnant Inuit adults (>= 18 years), selected through stratified random sampling. Results: Despite their modest contribution to total energy intake (6.4-19.6%, by region) country foods represented a major source of protein (23-52 %), Fe (28-54 %), niacin (24-52 %) and vitamins D (up to 73 %), B-6 (18-55 %) and B-12 (50-82 %). By contrast, the three most popular energy-yielding market foods (i.e. sweetened beverages, added sugar and bread) collectively contributed approximately 20% of total energy, while contributing minimally to most micronutrients. A notable exception was the contribution of these foods to Ca (13-21 %) and vitamins E (17-35 %) and C (as much as 50 %). Solid fruits were consumed by less than 25% of participants while vegetables were reported by 38-59% of respondents. Conclusions: Country foods remain a critical dimension of the contemporary Inuit diet.