The majority of Aboriginal people living in remote Northern Territory communities are regularly using traditional foods in their diets.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Research from Menzies School of Health Research said a nutritious diet including the consumption of traditional foods plays a key role in protecting against chronic disease for Aboriginal and Torres Strait Islander people living in remote communities.
Aunty Theresa from Kybrook Farm, 100 km north of Katherine said she teaches all of her family about traditional foods.
“You tell them grandchildren they gotta learn this culture, you gotta learn the sacred sites, the bush tucker, all that,” Aunty Theresa said.
Menzies researcher Megan Ferguson said in addition to demonstrating significant health benefits, traditional foods remained an integral part of identity, culture and country for Aboriginal and Torres Strait Islander people, while also alleviating food insecurity in remote communities.
‘Surveys conducted in remote Northern Territory (NT) communities revealed almost 90% of people consumed a variety of traditional foods each fortnight,” Ms Ferguson said.
‘We have long understood that native animal and plant foods are highly nutritious.
“There is no evidence that Aboriginal and Torres Strait Islander people had diabetes or cardiovascular disease whilst maintaining a diet of traditional foods, and it has been shown that reverting to a traditional diet can improve health.
‘In relation to food insecurity we also found that 40 per cent of people obtained traditional food when they would otherwise go without food due to financial hardship or limited access to stores,’ Ms Ferguson said.
The list of traditional food includes a range of native animal foods including echidna, goanna, mud mussel, long-neck turtle and witchetty grubs and native plant foods including green plum, yam and bush onion.
The 20 remote NT communities surveyed reported that traditional foods were available year round.
‘There is still much to be learnt about the important contribution traditional foods makes to nutrition and health outcomes,” Ms Ferguson said.
“We need to work with Aboriginal and Torres Strait Islander leaders to understand more about contemporary traditional food consumption.
“This is crucial to informing broader policy that affects where people live, how they are educated, employment and other livelihood opportunities,’ she said.
