Traditional food diversity predicts dietary quality for the Awajun in the Peruvian Amazon

Objective: Our goal was to assess the potential for evaluating strengths of the Awajun traditional food system using dietary assessment, a traditional food diversity score and ranking of local foods. Design: The method was used for dietary data obtained from mothers and children in the Awajun Culture of the Peruvian Amazon where >90% of the dietary energy is derived from local, traditional food. Traditional food diversity scores were calculated from repeat 24-hour recalls. Group mean intakes of energy, fat, protein, iron, vitamin A and vitamin C from each food item were used to rank foods by nutrient contribution. Setting: The study took place in six remote communities along the lower Cenepa River in the Amazonas District of Peru, South America. Subjects: Dietary data were collected from 49 Awajun mothers and 34 children aged 3-6 years, representative of the six communities. Results: Higher traditional food diversity was associated with greater protein, fibre, vitamin and mineral intakes when controlling for energy (partial correlations = 0.37 to 0.64). Unique sources for iron, total vitamin A and vitamin C were found in the Awajun traditional food system. Conclusions: A traditional food diversity score was a useful tool for predicting nutrient adequacy for the Awajun. Promotion of the Awajun traditional food System should focus on dietary diversity and unique nutrient-dense local foods.