Nuirilion and environment 60 I 200 I
TRADITIONAL FOODS IN THE DIET OF CHUKOTKA NATIVES
Irina P. Berezovikova and ABSTRACT During several medical expeditions the recipes and technology of Farida R. Mamleeva traditional foods of the indigenous population of Chukotka hatt been collected. Traditional foods are important sources of fat, pro tein and essential nutrients. The traditional diet of Chukotka na tives consists of caribou meat, marine animals and fish, depending on the place of residence. All meat products or fish are eaten with local plants: roots, green leaves, berries or seaweed. Local foods are usually eaten raw frozen and dipped into seal oil or melted car ibou fat. However, it has been shown that the traditional way of food prepa ration in the Far North does not meet modern sanitary and hygrent regulations. Based on data collected about the traditional diet of Chukotka native recipes and technology have been changed and approved by the Association of Indigenous Nationalities of Ch~ ka. Dietary recommendations for natives that are based on tradi tional eating patterns have been presented for consideration. (Int] Circumpolar Health 2001; 60: 138-142)
Key words: Chukotka, natives, traditional diet, recipes
tis well documented that the traditional diet of Arctic indige nous people which is high in fat (about 40-50% of energy). I polyunsaturated fatty acids, especially of m-3 series, associates with low mortality from ischaemic heart disease (!HD) and low blood lipid levels [2,6, I 0, 14]. The studies oN.Efremov [3] and associates in the 60's showed a two times lower inc1- Institute of Internal Medicine SB RAMS, de~ce of atherosclerosis among coastal Chukchi compared to inland (tundra) natives, which is thought to be partly due to th d'ffi1 · · No11os1b1rsk. Russia . e erences m the diet coastal natives eat more manne animal food than tundra people (9]. It has been suggested diet role that. the . . high ·rn ..1at and protein. plays an 1mportan . t 1n maintaining metabolism under extreme arctic conditions (5, II]. 630003 Novosibirsk, Russia Recent studies on nutrition shON that dietary patterns of
l1UttfldU11nal )11urnal ef Circumpolar Healrh HI Nutrition and environment 6012001 northern indigenous peoples have been changed significantly. Dietary changes have included a decrease in the use of tradi tional food systems and an increase of the use of imported foods. The studies from the Asian Far North showed that the diet of the native population does not correspond to current dietary recommendations. Many reports in the literature showed an increasing intake of carbohydrates, sugar and a decreasing intake of meats an polyunsaturated fatty acids among Arctic people.The diet ofnorthern indigenous popu lations has become more like the western diet and it is asso ciated with changes in disease patterns - more frequent obe sity, diabetes, dental loss, cardiovascular diseases and cancer [7, 13, 15]. The health problems associated with the "western" type of diet among native children are of great concern.According to studies from Chukotka, native children spend most of their time in boarding schools, together with non-native children, and their diet is composed according to all-Russian regulations for organised pre-school and school in institutions. More fre quent lipid disorders and overweight has been observed among native Chukotka schoolchildren [ 1,8]. Another health problem for native people which is associ ated with diet is the high risk of parasite invasions that is sup posed to be due to the frequent use of raw foods [ 12].There are many benefrts associated with the traditional diet it is rich in protein, micronutrients, vitamins and essential fatty acids. It is very important to emphasise the value of traditional foods when developing dietary recommendations, especially for children, which take into account the current sanitary and hygiene reequirements.
MATERIALS AND METHODS
The information about traditional foods and meals of native Chukotka people were collected during expeditions of the Institute oflnternal medicine SB RAMS in 1990-1995. Special ists in food technology conducted interviews with native people and took pictures of traditional foods and meals dur ing cooking.
RESULTS AND DISCUSSION
The traditional diet of Chukotka natives as well as the diet of indigenous people from the other regions of the Far North
119 International Journol ef Circumpolar Health Nutrition and environment 6012001
was formed under the influence of the environment·& treme climate and availabilrty of local plants and animals.TI! dietary patterns of Chukotka inhabitants differ depending01 their place of residence. i.e. tundra or coastal areas. In the overall Chukotka diet most of the protein and~ comes from animal foods. meats and fish. The relative ifT4XJ tance ofthese two food groups depends upon the locatiood the village. Among tundra Chukchi caribou meat, fat and it temal organs account for the main part of protein and fat~ contrast, among coastal inhabitants fish. manne animals (se.il. whale, walrus) are very important sources of protein and fat Raw fish, r
lntunational Journal ef Circv1&polar Health. 140 · --t""' •\Jr1raditional foods and meals were auat' ·.····I'.·.'...:·~ ... Nutrition and environment 6012001 by the Association of Native population of Chukotka and REFERENCES 1 Denisova DY, Berezovikova IP, Efendieva JB. were recommended for implementation among organised · Cardiovascular Risk Factors in the Adolescent population in native Chukotka villages, especially in boarding Population of Chukotka. In Proc X-th Intern schools, for children. Congr Circumpolar Health: Anchorage Alaska USA 1998: 299-301. 2. Dyerberg J. Coronary heart disease in Seal liver pate Greenland inuit: a paradox. Implications for Western diet patterns. Arct Med Res 1989; Seal liver 150/ I OOg, willow leaves, frozen 25g, seal oil I Og 48:47-54. Yield: 125/ I 0 3. Efremov V. To the history of nutritional studies in Soviet far North. Probl.Nutr. 1985; 5: 71- Wash seal liver; cut into medium pieces, grind, simmer in a 76. small amount of water and cool. 4. Heller CA, Scott EM. The Alaska Dietary Add ground frozen willow leaves. Serve with frozen seal oil as Survey. 1956-1961. Anchorage, Alaska: U.S. Department of Health, Education and Welfare; a snack or spread 109-148. 5. Kaznacheev VP, Shorin Yu P. Role of endocrine Cloudberry dessert factors in a process of adaptation to extreme conditions of High latitudes. Vestnic ofAMS 1980; 7: 76-85. Cloudberries 30g, seal oil 20g.Yield: 50 6. Klochkova EV, Yadryshnik:O\'a EK, Sheludko LP. Sort out and wash cloudberries. Pour in seal oil and freeze. et al. Peculiarities of nutrition and blood lipids Cut into pieces and serve. in native population of Chukotka and Buryatia. Probl.Nutr. 1990; 6: 26-30. 7. Kotyt EV, Shubnikov EV, Stepanova EV. Sweet root soup Diabetes mellitus and impaired glucose tolerance in natives of Chukotka. In: Problems of population health in the Far North in new Caribou broth 900g, caribou blood SOg, caribou fat 50g, economic situation. Nauka: Novosibirsk 1995; sweet roots SOg. Yield: I 000 41-43. Heat caribou broth to boiling, add all ingredients, reduce heat 8. Ladodo KS, Fateeva EM, Prackhin EI. Nutrition and health status of children in and cover. Serve in soup bowls. Evenk National Region. Bull.SB RAMN 1992; 3: 91-94. Poached seal meat 9. Nikitin Yu P, Klochkova EV, Mamleeva FR. Comparison of diets in two native Chukotka populations and prevalence of ischernic heart Seal meat 200g, willow leaves or seaweed I Og. Yield: I 00 disease risk factors. Arct Med Res 1991; 50: Cut seal meat into pieces and wash. Put meat in boiling water; 67-72. add willow leaves or seaweed, reduce heat and simmer about I 0. Nikitin Yu P, Klochkova EV, Mamleeva FR. et al. Nutrition of Nati 141 International Jo:JTnal ef Cirwmpolar Health NuulUon and e11rironmen1 60IZOO1 ~ ol Asiitk il!ld Can~dian North. In: Green puree 10 ~I Cllftgrcta on Circumpolar Hahlt. A!l.vacu. ·Anchongr, Alub, USA 1996; .ua. Willow leaves, fresh or frozen, 200g, water 200g, seal oil I°'& Yield: 200/ I0 Grind fresh or frozen leaves, add water and stir until pureed Serve with seal oil. Marine animals broth Water IOOOg, walrus (seal) meat SOOg, seaweed SOg. Yiekt 1000 Put walrus (seal) meat in boiling water, add seaweed and sim mer about 1.5 - 2 hours. Serve hot in soup bowls. Walrus fin (flippers) jelly Walrus fins (flippers) IOOOg, water IOOOg. spices (pepper; lau rel) IOg, gelatin 3g. Yield: I 000 Wash walrus fins (flippers), put in boiling water and simmer about 1.5 - 2 hours. Remove from the broth, cut into I0-20g pieces, add spices, heat to boiling and cool. Soften gelatin ill cold water; cook over medium heat stirring constantly. mix with the broth and fins, pour into moulds and cool. ' hstltlM of~ Medicine SB RAMs Berry dessert ~Spus/<,2o Cranberry 45g. blueberry 45g. sugar I Og. Yield: I00 Wash and mix berries in equal proportions, mash and add 630003 ~Russia sugar. Keep in a cool place. tell~; l-(18.32) 29 3253 or Acknowled9ments 1-(3831) 225511 We wish to recognise the efforts of the Association of fndig enous Nationalrties of Chukotka, the native people ol Chukotkaand State Sanitary and Epidemiological Supervisiol1 of Chukotka for the organisation of this study.