American Indian and Alaska Native adults are 50% more likely to be obese and 30% more likely to suffer from hypertension compared to white Americans. They are also 50% more likely to be diagnosed with coronary heart disease, and three times more likely to have diabetes.
But the limited existingresearch shows Indigenous communities are less likely than non-Native groups to use those services. This is due to a number of reasons including lack of access to places that accept SNAP or discriminatory practices such as being refused service at stores.
Meanwhile, public health efforts focused on encouraging healthy lifestyles – through eating more fruits and vegetables, for example – fail to acknowledge the systemic barriers that Native Americans face when it comes to accessing healthy, sustainable and traditional foods.
Feeding people is important, no doubt. But I believe it will never result in long-term health improvements in Native communities without looking and addressing the underlying roots of the problem.
The forced removal of Native people from their traditional homelands in the 19th century to often unfamiliar and barren reserves disrupted Indigenous food systems and diets.
For example, in my own Native population, Choctaw, a type of river cane, Arundinaria tecta, was used not only as a food source but also in medicine, for clothing, to build houses and to make baskets. In the places where my people were forced to move, this species of river cane did not exist.
Moreover, Choctaw are an agricultural society, yet many portions of reservation lands where Choctaws were forcibly moved to were arid plains or flood zones – places that were not able to be farmed. As a result, many people starved to death.
This disruption was the impetus for the nutritional crisis seen today in Native communities. Forced removal was accompanied by a new reliance on government-issued foods for Native communities. From the earliest treaties with the U.S. government, Native Americans were promised food rations. This reliance continues today through the Food Distribution Program on Indian Reservations, through which the U.S. Department of Agriculture provides canned and packaged foods to around 270 tribes with limited access to SNAP. It constitutes the primary food source for 60% of rural and reservation-based American Indians, but the foods tend to be high in fat and sugar. Fresh vegetables are rarely offered.
Indigenous food sovereignty – the right and responsibility of Indigenous people to produce healthy and culturally appropriate foods through traditional Indigenous food systems – has emerged as an important strategy to support Indigenous communities.
For example, the Osage Nation in Oklahoma is supporting the development of sustainable agricultural practices that provide a sustainable source to increase their access to fresh vegetables, fruits and meat to their community.
“For us, food sovereignty means self-sufficiency,” explained Osage Nation’s Assistant Principal Chief Raymond Red Corn in an interview. “If we fed ourselves for thousands of years, I don’t know why we can’t feed ourselves now.”