Post by Okwes on Feb 18, 2006 11:05:07 GMT -5
The New York Times
To Preserve Their Health and Heritage, Arizona Indians Reclaim Ancient Foods
Desert's bounty cuts overweight and diabetes
Both fruits and pads of the prickly pear cactus are rich in slowly
absorbed soluble fibers that help keep blood sugar stable.
By Jane E. Brody
Going back to one's roots could soon take on a more literal meaning for
the Indians of the American Southwest, as well as for peoples elsewhere
in the world who are poorly adapted to rich, refined foods.
For the sake of their health, as well as their cultural heritage, the
Pima and Tohono O'odham tribes of Arizona are being urged to rediscover
the desert foods their people traditionally consumed until as recently
as the 1940's.
Studies strongly indicate that people who evolved in these arid lands
are metabolically best suited to the feast-and-famine cycles of their
forebears who survived on the desert's unpredictable bounty, both wild
and cultivated.
By contrast, the modern North American diet is making them sick. With
rich food perpetually available, weights in the high 200's and 300's are
not uncommon among these once-lean people. As many as half the Pima and
Tohono O'odham (formerly Papago) Indians now develop diabetes by the age
of 35, an incidence 15 times higher than for Americans as a whole. Yet,
before World War II, diabetes was rare in this population.
Similar problems have been found among Australian aborigines, Pacific
Islanders and other peoples whose survival historically depended on
their ability to stash away calories in times of plenty to sustain them
during droughts and crop failures. The Pima and Tohono O'odham Indians
seem unusually efficient at turning calories to body fat; nutritionists
say they gain weight readily on the kinds and amounts of foods people of
European descent can eat with no problem.
One tablespoon of buds from the cholla cactus has as much calcium as
eight ounces of milk. The buds are rich in soluble fiber that helps
regulate blood sugar.
Preliminary studies have indicated that a change in the Indian diet back
to the beans, corn, grains, greens and other low-fat high-fiber plant
foods that their ancestors depended upon can normalize blood sugar,
suppress between-meal hunger and probably also foster weight loss.
These findings may also prove valuable to non-Indians who are
susceptible to overweight and diabetes, and perhaps also those prone to
high blood pressure and heart disease. The benefits, which are also
found in a few more familiar foods like oat bran and okra, stem from
primarily two characteristics of native foods: their high content of
soluble fibers that form edible gels, gums and mucilages, and a type of
starch called amylose that is digested very slowly. The combined effect
is to prevent wide swings in blood sugar, slow down the digestive
process and delay the return of hunger.
Peaks in blood sugar increase the body's need for insulin and dips in
blood sugar can trigger feelings of hunger. In the form of diabetes that
strikes these Indians the overweight body becomes insensitive to insulin
weight loss increases the body's sensitivity to insulin and slow
digestion diminishes the need for insulin.
On the Arizona desert, the desirable food ingredients are found in
edible parts of such indigenous plants as the mesquite (mes-KEET) tree,
cholla (CHOY-a) and prickly pear cactus, as well as in tepary
(TEP-a-ree) beans, choa (CHEE-a) seeds and acorns from live oaks. Tribal
elders speak fondly of these one-time favorites, which in recent decades
have been all but forgotten as hamburgers, fries, soft drinks and other
fatty, sugary, overly refined fast and packaged foods gained flavor.
Acorns from live oaks are among the 10 best foods ever tested in terms
of maintaining stable blood sugar levels. They can be eaten whole or
ground into meal.
Even those Indians who still rely heavily on beans and corn are today
consuming varieties that have little or none of the nutritive advantages
found in the staples of their historic diet. For example, the sweet corn
familiar to Americans contains rapidly digested starches and sugars,
which raise sugar levels in the blood, while the hominy-type corn of the
traditional Indian diet has little sugar and mostly starch that is
slowly digested.
Similarly, the pinto beans that the Federal Government now gives to the
Indians (along with lard, refined wheat flour, sugar, coffee and
processed cereals) are far more rapidly digested than the tepary beans
the Tohono O'odham once depended upon. Indeed, their former tribal name
is a distorted version of the Indian word meaning "the Bean People."
When Earl Ray, a Pima Indian who lives near Phoenix, switched to a more
traditional native diet of mesquite meal, tepary beans, cholla buds and
chaparral tea, he dropped from 239 pounds to less than 150 and brought
his severe diabetes under control without medication. In a federally
financed study of 11 Indian volunteers predisposed to diabetes, a diet
of native food rich in fiber and complex carbohydrates kept blood sugar
levels on an even keel and increased the effectiveness of insulin. When
he switched back to a low-fiber "convenience-market diet" containing the
same number of calories, the volunteers' blood sensitivity to insulin
declined.
Much Foliage, Few Beans
In addition to the potential health benefits of traditional desert
foods, agricultural and economic factors strongly favor their
production. Marty Eberhardt the director of the Tucson Botanical
Gardens, pointed out that the plants that produce these foods are
naturally adapted to growing under conditions of high heat and little
water.
Government food programs replaced the tepary bean, which is rich in
fiber, protein, iron, and calcium, with the pinto bean, which is far
more quickly digested and also lower in protein.
Martha Burgess, education director of Native Seeds/ Search, a seed bank
and research and education organization here that studies and promotes
the use of native desert plant foods, said, for example, that "If tepary
bean plants are given lots of water, they produce tons of foliage and
few beans," adding, "But if the plants are starved of water, they put
their effort into flowers and seeds and produce beans that can have as
much protein as soybeans."
Under the direction of Dr. Gary Paul Nabhan, Native Seeds/Search, (the
acronym stands for Southwestern Endangered Arid-lands Resource Clearing
House) is studying the value of native desert foods for controlling
diabetes among Indians and Hispanic Americans of the border region. Dr.
Nabhan, an ethnobotanist, was recently named a recipient of a MacArthur
Foundation grant to pursue his studies of the agronomic characteristics
and health value of desert food plants.
The group, which is housed on the grounds of the Tucson Botanical
Gardens, teaches health professionals about native foods and promotes
their use through school and community programs, seed distribution and
cooking instruction.
"We should be eating the foods that grow here naturally instead of
spending so much to bring in packaged foods," Ms Eberhardt said. "People
find themselves shin-deep in mesquite beans they don't know what to do
with, and some of us feel guilty throwing them into the landfill."
Although most Arizonans consider mesquite, which occupies 70 million
acres in the American Southwest, a pesky weed, it is loaded with
nutritious pods that have a natural caramel-like sweetness. Carolyn J.
Niethammer, the author of "American Indian Food and Lore" and "The
Tumbleweed Gourmet," a cookbook published by the University of Arizona
Press that features desert plants, said that mesquite pods were good
sources of calcium, manganese, iron, and zinc. The seeds within them are
about 40 percent protein, almost double the protein content of common
legumes. Even during a drought, mesquite is a prolific producer of
seed-filled pods.
Tribal elders speak fondly of one-time favorites that are highly
nutritious.
The Value of Mesquite
Carlos Nagel, who heads Friends of Pronatura, an American affiliate of a
Mexican conservation agency, remarked that " A healthy stand of mesquite
produces as much food value through its pods as does a wheat field under
cultivation, and the mesquite does it without capitalization,
pesticides, fertilizer or irrigation and with minimal cultivation."
Mesquite pods were once a treasured part of the Pima and Tohono O'odham
diet. The sweet pods are a good source of calcium, manganese, iron, and
zinc. The seeds within are 40 percent protein. Mesquite flour from
grinding the whole pods produces fructose, which can be processed
without insulin, and soluble fibers, which are slowly absorbed, without
a rapid rise in blood sugar.
Dr. Nabhan, who has participated in medical studies of mesquite and
other desert foods, said that despite its sweetness, mesquite flour
(made by grinding whole pods) "is extremely effective in controlling
blood sugar levels" in people with diabetes. The sweetness comes from
fructose, which the body can process without insulin. In addition,
soluble fibers, such as galactomannin gum, in the seeds and pods slow
absorbtion of nutrients, resulting in a flattened blood sugar curve,
unlike the peaks that follow consumption of wheat flour, corn meal and
other common staples.
"The gel-forming fiber allows foods to be slowly digested and absorbed
over a four- to six-hour period, rather than in one or two hours, which
produces a rapid rise in blood sugar," Dr. Nabhan explained. He likened
this "slow-release" New World food to two Old World legumes, guar and
carob, that are being used in Europe to help control blood sugar levels
in people with diabetes.
Dr. Nabhan, who has scoured the Southwest for remnants of nutritious
wild and once-cultivated plants, said, "Prior to World War II, mesquite
was the single most important wild food staple for the native desert
peoples and probably protected them from developing diabetes. However,
such wild foods were discouraged by the force of civilization and they
dropped out of native diets."
Mesquite pods and acorns from the Emory Oak, a nondeciduous oak of the
arid Southwest, are among the 10 best foods ever tested in terms of
maintaining stable blood sugar levels, Dr. Nabhan said. After falling
from the trees, these small tasty oval nuts are naturally toasted by the
hot desert sun. They can be shelled and eaten whole as a snack or ground
into meal to make burgers and muffins.
Also rich in health-promoting fiber are the drought-hearty tepary beans,
the only cultivated beans with heat-resistant enzymes that can withstand
the 100 plus degrees of the Sonoran Desert, Mr. Burgess said. Teparies,
rich in protein, iron and calcium, once sustained many Indians of the
Southwest, as well as the famed Tarahumara Indian runners of Mexico. But
when post-war government welfare programs began giving pintos to the
Tohono O'odham and Pima Indians, they lost their incentive to grow
teparies, which are better for them because they are digested more
slowly.
Jell-O of the desert
Today Mr. Nagel is trying to reverse the trend. In a cooperative program
with Mexican farmers, he is fostering cultivation of a variety of tepary
beans, which are already being grown commercially by Pima Indians in
Sacaton, Arizona.
Seeds are rich in high-quality protein. Both greens and seeds have large
amounts of calcium. Raw greens are high in vitamins A and C and iron.
Amaranth, known to some gardeners as pigweed, is another nutritious
drought-tolerant plant that thrives in the desert, producing both greens
and seeds that once nourished the Indians. The seeds are rich in
high-quality protein, and both the seeds and greens are loaded with
calcium. Mrs. Burgess said that amaranth is but one of many edible weeds
commonly discarded by home gardeners, who fail to appreciate their
nutritive and culinary value.
Mrs. Burgess is also enthusiastic about protein-rich chia seeds from a
salvia plant that produces two seed crops a year. When mixed with water,
the fiber in chia forms a gel that lowers cholesterol and keeps blood
sugar stable. She tells Native American children that chia is "the
Jell-O of the desert."
Cactus, the signature plants of the desert landscape, round out the
nutritious native foods diet. Buds from the cholla are rich in calcium:
One tablespoon has the calcium equivalent of eight ounces of milk.
Cholla buds and the fruits and pads of the prickly pear are also rich in
soluble fibers that help to normalize blood sugar.
Dr. Nabhan said that 20 other native desert foods were now being
analyzed for their fiber and starch content and he predicted the
availability of an ever-widening menu of nutritious ingredients.
Among the main remaining hurdles is the need to develop commercial
sources of foods like mesquite meal and to convince diabetes-prone
Indians that it is worth the trouble to prepare and consume their
traditional foods. Native American interns are assisting in the effort,
which is being pursued in school lunchrooms and classrooms and at
reservation clinics and health fairs.
Still, Mrs. Burgess said, habits are hard to change. "The most frequent
question from potential consumers is, "If I eat these foods can I then
eat all the hamburgers and ice cream I want?" she said. "Everyone is
looking for a quick fix."
Effects of a Traditional Lifestyle on Obesity in Pima Indians
Objective ? The Pima Indians of Arizona have the highest reported
prevalences of obesity and non-insulin-dependent diabetes mellitus
(NIDDM). In parallel with abrupt changes in lifestyle, these prevalences
in Arizona Pimas have increased to epidemic proportions during the past
decades. To asset the possible impact of the environment on the
prevalences of obesity and NIDDM, data were collected on member of a
population of Pima ancestry (separation 700 ? 1,000 years ago) living in
a remote mountainous location in northwestern Mexico, with a lifestyle
contrasting markedly with that in Arizona.
Research Design and Methods ? Pima heritage was established by history
and by use of Pima language. Measurements of weight, height, and body
fat (bioimpedance), blood pressure, plasma levels of glucose,
cholesterol, and HbA were obtained in 19 women (36 + 13 years of age)
and 16 men (48 + 14 years of age) and compared with sex-, age-, and
diabetes status-matched Pimas living in Arizona (10 Arizona Pimas for
each Mexican Pima).
Results ? Mexican Pimas were light and shorter with lower body mass
indexes and lower plasma total cholesterol levels than Arizona Pimas.
Only two women (11%) and one man (6%) had NIDDM, contrasting with the
expected prevalences of 37 and 54% in female and male Arizona Pimas,
respectively.
Conclusions ? the preliminary investigation shows that obesity, and
perhaps NIDDM, is less prevalent among people of Pima heritage living in
a ?traditional? lifestyle than among Pimas living in an ?affluent?
environment. These findings suggest that, despite a similar potential
genetic predisposition to these conditions, a traditional lifestyle,
characterized by a diet including less animal fat and more complex
carbohydrates and by greater energy expenditure in physical labor, may
protect against the development of cardiovascular disease risj factors,
obesity, and NIDDM.
Eric Ravussin, Mauro Valencia, Julian Esparza, Peter Bennet, Leslie
Schulz From Diabetes Care, vol. 17, no. 9, Sept. 1994
To Preserve Their Health and Heritage, Arizona Indians Reclaim Ancient Foods
Desert's bounty cuts overweight and diabetes
Both fruits and pads of the prickly pear cactus are rich in slowly
absorbed soluble fibers that help keep blood sugar stable.
By Jane E. Brody
Going back to one's roots could soon take on a more literal meaning for
the Indians of the American Southwest, as well as for peoples elsewhere
in the world who are poorly adapted to rich, refined foods.
For the sake of their health, as well as their cultural heritage, the
Pima and Tohono O'odham tribes of Arizona are being urged to rediscover
the desert foods their people traditionally consumed until as recently
as the 1940's.
Studies strongly indicate that people who evolved in these arid lands
are metabolically best suited to the feast-and-famine cycles of their
forebears who survived on the desert's unpredictable bounty, both wild
and cultivated.
By contrast, the modern North American diet is making them sick. With
rich food perpetually available, weights in the high 200's and 300's are
not uncommon among these once-lean people. As many as half the Pima and
Tohono O'odham (formerly Papago) Indians now develop diabetes by the age
of 35, an incidence 15 times higher than for Americans as a whole. Yet,
before World War II, diabetes was rare in this population.
Similar problems have been found among Australian aborigines, Pacific
Islanders and other peoples whose survival historically depended on
their ability to stash away calories in times of plenty to sustain them
during droughts and crop failures. The Pima and Tohono O'odham Indians
seem unusually efficient at turning calories to body fat; nutritionists
say they gain weight readily on the kinds and amounts of foods people of
European descent can eat with no problem.
One tablespoon of buds from the cholla cactus has as much calcium as
eight ounces of milk. The buds are rich in soluble fiber that helps
regulate blood sugar.
Preliminary studies have indicated that a change in the Indian diet back
to the beans, corn, grains, greens and other low-fat high-fiber plant
foods that their ancestors depended upon can normalize blood sugar,
suppress between-meal hunger and probably also foster weight loss.
These findings may also prove valuable to non-Indians who are
susceptible to overweight and diabetes, and perhaps also those prone to
high blood pressure and heart disease. The benefits, which are also
found in a few more familiar foods like oat bran and okra, stem from
primarily two characteristics of native foods: their high content of
soluble fibers that form edible gels, gums and mucilages, and a type of
starch called amylose that is digested very slowly. The combined effect
is to prevent wide swings in blood sugar, slow down the digestive
process and delay the return of hunger.
Peaks in blood sugar increase the body's need for insulin and dips in
blood sugar can trigger feelings of hunger. In the form of diabetes that
strikes these Indians the overweight body becomes insensitive to insulin
weight loss increases the body's sensitivity to insulin and slow
digestion diminishes the need for insulin.
On the Arizona desert, the desirable food ingredients are found in
edible parts of such indigenous plants as the mesquite (mes-KEET) tree,
cholla (CHOY-a) and prickly pear cactus, as well as in tepary
(TEP-a-ree) beans, choa (CHEE-a) seeds and acorns from live oaks. Tribal
elders speak fondly of these one-time favorites, which in recent decades
have been all but forgotten as hamburgers, fries, soft drinks and other
fatty, sugary, overly refined fast and packaged foods gained flavor.
Acorns from live oaks are among the 10 best foods ever tested in terms
of maintaining stable blood sugar levels. They can be eaten whole or
ground into meal.
Even those Indians who still rely heavily on beans and corn are today
consuming varieties that have little or none of the nutritive advantages
found in the staples of their historic diet. For example, the sweet corn
familiar to Americans contains rapidly digested starches and sugars,
which raise sugar levels in the blood, while the hominy-type corn of the
traditional Indian diet has little sugar and mostly starch that is
slowly digested.
Similarly, the pinto beans that the Federal Government now gives to the
Indians (along with lard, refined wheat flour, sugar, coffee and
processed cereals) are far more rapidly digested than the tepary beans
the Tohono O'odham once depended upon. Indeed, their former tribal name
is a distorted version of the Indian word meaning "the Bean People."
When Earl Ray, a Pima Indian who lives near Phoenix, switched to a more
traditional native diet of mesquite meal, tepary beans, cholla buds and
chaparral tea, he dropped from 239 pounds to less than 150 and brought
his severe diabetes under control without medication. In a federally
financed study of 11 Indian volunteers predisposed to diabetes, a diet
of native food rich in fiber and complex carbohydrates kept blood sugar
levels on an even keel and increased the effectiveness of insulin. When
he switched back to a low-fiber "convenience-market diet" containing the
same number of calories, the volunteers' blood sensitivity to insulin
declined.
Much Foliage, Few Beans
In addition to the potential health benefits of traditional desert
foods, agricultural and economic factors strongly favor their
production. Marty Eberhardt the director of the Tucson Botanical
Gardens, pointed out that the plants that produce these foods are
naturally adapted to growing under conditions of high heat and little
water.
Government food programs replaced the tepary bean, which is rich in
fiber, protein, iron, and calcium, with the pinto bean, which is far
more quickly digested and also lower in protein.
Martha Burgess, education director of Native Seeds/ Search, a seed bank
and research and education organization here that studies and promotes
the use of native desert plant foods, said, for example, that "If tepary
bean plants are given lots of water, they produce tons of foliage and
few beans," adding, "But if the plants are starved of water, they put
their effort into flowers and seeds and produce beans that can have as
much protein as soybeans."
Under the direction of Dr. Gary Paul Nabhan, Native Seeds/Search, (the
acronym stands for Southwestern Endangered Arid-lands Resource Clearing
House) is studying the value of native desert foods for controlling
diabetes among Indians and Hispanic Americans of the border region. Dr.
Nabhan, an ethnobotanist, was recently named a recipient of a MacArthur
Foundation grant to pursue his studies of the agronomic characteristics
and health value of desert food plants.
The group, which is housed on the grounds of the Tucson Botanical
Gardens, teaches health professionals about native foods and promotes
their use through school and community programs, seed distribution and
cooking instruction.
"We should be eating the foods that grow here naturally instead of
spending so much to bring in packaged foods," Ms Eberhardt said. "People
find themselves shin-deep in mesquite beans they don't know what to do
with, and some of us feel guilty throwing them into the landfill."
Although most Arizonans consider mesquite, which occupies 70 million
acres in the American Southwest, a pesky weed, it is loaded with
nutritious pods that have a natural caramel-like sweetness. Carolyn J.
Niethammer, the author of "American Indian Food and Lore" and "The
Tumbleweed Gourmet," a cookbook published by the University of Arizona
Press that features desert plants, said that mesquite pods were good
sources of calcium, manganese, iron, and zinc. The seeds within them are
about 40 percent protein, almost double the protein content of common
legumes. Even during a drought, mesquite is a prolific producer of
seed-filled pods.
Tribal elders speak fondly of one-time favorites that are highly
nutritious.
The Value of Mesquite
Carlos Nagel, who heads Friends of Pronatura, an American affiliate of a
Mexican conservation agency, remarked that " A healthy stand of mesquite
produces as much food value through its pods as does a wheat field under
cultivation, and the mesquite does it without capitalization,
pesticides, fertilizer or irrigation and with minimal cultivation."
Mesquite pods were once a treasured part of the Pima and Tohono O'odham
diet. The sweet pods are a good source of calcium, manganese, iron, and
zinc. The seeds within are 40 percent protein. Mesquite flour from
grinding the whole pods produces fructose, which can be processed
without insulin, and soluble fibers, which are slowly absorbed, without
a rapid rise in blood sugar.
Dr. Nabhan, who has participated in medical studies of mesquite and
other desert foods, said that despite its sweetness, mesquite flour
(made by grinding whole pods) "is extremely effective in controlling
blood sugar levels" in people with diabetes. The sweetness comes from
fructose, which the body can process without insulin. In addition,
soluble fibers, such as galactomannin gum, in the seeds and pods slow
absorbtion of nutrients, resulting in a flattened blood sugar curve,
unlike the peaks that follow consumption of wheat flour, corn meal and
other common staples.
"The gel-forming fiber allows foods to be slowly digested and absorbed
over a four- to six-hour period, rather than in one or two hours, which
produces a rapid rise in blood sugar," Dr. Nabhan explained. He likened
this "slow-release" New World food to two Old World legumes, guar and
carob, that are being used in Europe to help control blood sugar levels
in people with diabetes.
Dr. Nabhan, who has scoured the Southwest for remnants of nutritious
wild and once-cultivated plants, said, "Prior to World War II, mesquite
was the single most important wild food staple for the native desert
peoples and probably protected them from developing diabetes. However,
such wild foods were discouraged by the force of civilization and they
dropped out of native diets."
Mesquite pods and acorns from the Emory Oak, a nondeciduous oak of the
arid Southwest, are among the 10 best foods ever tested in terms of
maintaining stable blood sugar levels, Dr. Nabhan said. After falling
from the trees, these small tasty oval nuts are naturally toasted by the
hot desert sun. They can be shelled and eaten whole as a snack or ground
into meal to make burgers and muffins.
Also rich in health-promoting fiber are the drought-hearty tepary beans,
the only cultivated beans with heat-resistant enzymes that can withstand
the 100 plus degrees of the Sonoran Desert, Mr. Burgess said. Teparies,
rich in protein, iron and calcium, once sustained many Indians of the
Southwest, as well as the famed Tarahumara Indian runners of Mexico. But
when post-war government welfare programs began giving pintos to the
Tohono O'odham and Pima Indians, they lost their incentive to grow
teparies, which are better for them because they are digested more
slowly.
Jell-O of the desert
Today Mr. Nagel is trying to reverse the trend. In a cooperative program
with Mexican farmers, he is fostering cultivation of a variety of tepary
beans, which are already being grown commercially by Pima Indians in
Sacaton, Arizona.
Seeds are rich in high-quality protein. Both greens and seeds have large
amounts of calcium. Raw greens are high in vitamins A and C and iron.
Amaranth, known to some gardeners as pigweed, is another nutritious
drought-tolerant plant that thrives in the desert, producing both greens
and seeds that once nourished the Indians. The seeds are rich in
high-quality protein, and both the seeds and greens are loaded with
calcium. Mrs. Burgess said that amaranth is but one of many edible weeds
commonly discarded by home gardeners, who fail to appreciate their
nutritive and culinary value.
Mrs. Burgess is also enthusiastic about protein-rich chia seeds from a
salvia plant that produces two seed crops a year. When mixed with water,
the fiber in chia forms a gel that lowers cholesterol and keeps blood
sugar stable. She tells Native American children that chia is "the
Jell-O of the desert."
Cactus, the signature plants of the desert landscape, round out the
nutritious native foods diet. Buds from the cholla are rich in calcium:
One tablespoon has the calcium equivalent of eight ounces of milk.
Cholla buds and the fruits and pads of the prickly pear are also rich in
soluble fibers that help to normalize blood sugar.
Dr. Nabhan said that 20 other native desert foods were now being
analyzed for their fiber and starch content and he predicted the
availability of an ever-widening menu of nutritious ingredients.
Among the main remaining hurdles is the need to develop commercial
sources of foods like mesquite meal and to convince diabetes-prone
Indians that it is worth the trouble to prepare and consume their
traditional foods. Native American interns are assisting in the effort,
which is being pursued in school lunchrooms and classrooms and at
reservation clinics and health fairs.
Still, Mrs. Burgess said, habits are hard to change. "The most frequent
question from potential consumers is, "If I eat these foods can I then
eat all the hamburgers and ice cream I want?" she said. "Everyone is
looking for a quick fix."
Effects of a Traditional Lifestyle on Obesity in Pima Indians
Objective ? The Pima Indians of Arizona have the highest reported
prevalences of obesity and non-insulin-dependent diabetes mellitus
(NIDDM). In parallel with abrupt changes in lifestyle, these prevalences
in Arizona Pimas have increased to epidemic proportions during the past
decades. To asset the possible impact of the environment on the
prevalences of obesity and NIDDM, data were collected on member of a
population of Pima ancestry (separation 700 ? 1,000 years ago) living in
a remote mountainous location in northwestern Mexico, with a lifestyle
contrasting markedly with that in Arizona.
Research Design and Methods ? Pima heritage was established by history
and by use of Pima language. Measurements of weight, height, and body
fat (bioimpedance), blood pressure, plasma levels of glucose,
cholesterol, and HbA were obtained in 19 women (36 + 13 years of age)
and 16 men (48 + 14 years of age) and compared with sex-, age-, and
diabetes status-matched Pimas living in Arizona (10 Arizona Pimas for
each Mexican Pima).
Results ? Mexican Pimas were light and shorter with lower body mass
indexes and lower plasma total cholesterol levels than Arizona Pimas.
Only two women (11%) and one man (6%) had NIDDM, contrasting with the
expected prevalences of 37 and 54% in female and male Arizona Pimas,
respectively.
Conclusions ? the preliminary investigation shows that obesity, and
perhaps NIDDM, is less prevalent among people of Pima heritage living in
a ?traditional? lifestyle than among Pimas living in an ?affluent?
environment. These findings suggest that, despite a similar potential
genetic predisposition to these conditions, a traditional lifestyle,
characterized by a diet including less animal fat and more complex
carbohydrates and by greater energy expenditure in physical labor, may
protect against the development of cardiovascular disease risj factors,
obesity, and NIDDM.
Eric Ravussin, Mauro Valencia, Julian Esparza, Peter Bennet, Leslie
Schulz From Diabetes Care, vol. 17, no. 9, Sept. 1994