Quantitative Assessment of Traditional and Imported Meat Consumption by Indigenous and Local Caucasian Populations of the Modern Arctic

BACKGROUND: A healthy, balanced diet is essential for preserving metabolic health in high-latitude environments. Indigenous peoples’ traditional lifestyles have shifted from nomadic to settled due to socioeconomic changes caused by industrial growth and urbanization in northern regions. This transition has affected dietary patterns and, consequently, metabolic health.

AIM: To conduct a comparative quantitative assessment of traditional and imported meat product consumption by indigenous and local Caucasian populations of the modern Arctic.

METHODS: During field expeditions to the Yamalo-Nenets and Nenets Autonomous Okrugs, 839 people’s dietary habits were assessed using a questionnaire-based survey. Retrospective data were collected on the consumption of traditional and imported meat products over the preceding 12 months among both indigenous (nomadic and settled) and local Caucasian Arctic residents.

RESULTS: Indigenous populations consumed more traditional meat products, whereas local Caucasian populations consumed more imported meat, both lean and fatty. Among indigenous populations, nomadic people consumed significantly more traditional meat, whereas settled people consumed more fatty imported meat. There were no significant differences in processed meat consumption between the three groups.

CONCLUSION: The abundance of imported meat products in the diet, previously uncharacteristic of the Russian Arctic’s indigenous peoples, has not completely replaced traditional cuisine. Among indigenous populations, nomadic people consume meat in ways that are more similar to traditional diets than their settled counterparts. However, retrospective data indicate a decline in the consumption of reindeer meat, a dietary staple among the Nenets. Therefore, to ensure a high quality of life and good health, indigenous populations of northern regions should stick to their centuries-old traditional dietary patterns, maintaining a high proportion of locally sourced foods.