🎧 Underutilized foods of the South Pacific with Dr. Vincent Lal
This week, we explore the world of indigenous and underutilized foods of the South Pacific with Dr. Lal! 🌴🌺 Get ready for some incredible foods, cool chemistry, and inspiring stories!
Food has always been a means of nourishment and pleasure, but it is also deeply connected to culture and health. In the Pacific Islands, a region rich in unique biodiversity and vibrant food traditions, this connection between food, culture, and health is particularly evident. This week, Dr. Quave speaks with Dr. Vincent Lal, manager of analytical services at the University of the South Pacific Institute of Applied Sciences, about the diverse dietary consumption patterns and unique foods of the Pacific Islands. Vincent highlights the importance of access and benefit sharing as well as the values of underutilized indigenous foods like 'kava'. The conversation encapsulates efforts to boost food resilience in these island regions, their mission to build a younger generation of regional scientists and their collective hope under the FoodEdu initiative.
This podcast is sponsored by The Periodic Table of Food Initiative in association with the American Heart Association. The views and opinions in this podcast are those of the presenters and represent the synthesis of science. For more information on the Periodic Table of Food Initiative, please visit https://foodperiodictable.org/
Access a summary of this Foodie Pharmacology episode at the bottom of this post. This special feature is available to paid subscribers of the Nature’s Pharmacy newsletter.
About Vincent
Dr Vincent Lal is a Manager of Analytical Services at the University of the South Pacific, Institute of Applied Sciences. He received his PhD from the University of Queensland (Brisbane, Australia). Vincent’s research focuses on human health risk assessment. Vincent is part of OCEANIAFOODS that is working on updating the Pacific Islands Foods Composition Tables.
Vincent’s research interests also include access and benefit sharing, contaminants and antimicrobial resistance. He works closely with governments in Pacific Island Countries as well as regional agencies like the Pacific Islands Forum Secretariat and Pacific Community, UN agencies like World Health Organization, Food and Agriculture Organization and the United Nations Development Program) on the development of monitoring strategies for the protection of human and environmental health in Pacific Island Countries. Over the last 12 years, Dr. Lal has established local and regional networks in the Pacific Island Region for monitoring contaminants in the environment as well as investigating nutritional value of foods imported, grown and produced in the South West Pacific. He is also involved in capacity building and development related projects in the region. Dr Lal is a recipient of the CRC CARE, Endeavour and Greg Urwin Pacific Leadership Award by the Australian Government to further his research on human health issues relevant to Pacific Communities. Dr Lal is also a Project Leader for the inaugural "Food EDU" fellowships by the Period Table of the Food Initiative (PTFI).
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Watch the video
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Yours in health, Dr. Quave
Here is the episode summary, available to Nature’s Pharmacy paid subscribers:
The Pacific Islands encompass three regions: Melanesia, Polynesia, and Micronesia. Each region boasts its own unique foods and culinary practices, deeply rooted in the local culture. Traditional diets in the Pacific Islands are characterized by an abundance of ocean and forest foods. For example, one traditional Fijian food called Lobo is prepared using seaweed, fish, shellfish, ferns, and coconut milk. The Pacific Islands Food Composition Tables (PIFCT) project aims to document and preserve the dietary consumption patterns of Pacific Island communities.
Pacific Islands Food Research
Dr. Vincent Lal, the manager of analytical services at the University of the South Pacific Institute of Applied Sciences, has been at the forefront of scientific research focusing on Pacific Islands foods. His research interests include human health risk assessments, contaminants, antimicrobial resistance, and access and benefit sharing. Dr. Lal is an integral part of an initiative that seeks to update the Pacific Islands food composition tables to provide vital information for nutritionists, the food industry, and Pacific Island communities themselves.
Traditional Diets and the Impact of Climate Change
Traditional Pacific Island diets are under threat due to various factors, including economic transitions towards westernized diets and climate change. The importation of foods such as instant noodles has led to concerns about high salt intake in the region. Furthermore, climate change affects coastal communities and biodiversity, impacting food supply and availability. Dr. Lal's research highlights the intricate connection between biodiversity, climate change, and human health, urging us to protect both the environment and our health through dietary choices.
Uncovering Underutilized Indigenous Foods
The Pacific Islands boast a rich array of underutilized indigenous foods, which provide unique nutritional benefits. For instance, taro, cassava, yams, and breadfruit are staple crops in the region. However, Dr. Lal's research indicates a shift towards the consumption of rice and noodles, leading to concerns about the impact on health. Initiatives such as the Pacific Island Food Revolution, led by Chef Robert Oliver, aim to reconnect Pacific Island communities with their traditional foods. Rediscovering the nutritional value of underutilized indigenous foods could provide a path to improving community health.
The Science Behind Food: Chemistry and Health
Dr. Lal's expertise in analytical chemistry plays a crucial role in unraveling the health benefits of Pacific Islands foods. By analyzing the compounds present in these foods, such as the high folate content of certain bananas, scientists can better understand the health potential of traditional diets. Chemistry can also help elucidate how different combinations of foods unlock biomolecules, promoting absorption and overall well-being. This knowledge may even pave the way for personalized dietary recommendations as food becomes recognized as a form of medicine.
Conclusion
The Pacific Islands are a treasure trove of unique foods, cultural traditions, and scientific potential. Dr. Vincent Lal and the PTFI are working tirelessly to unlock the knowledge hidden within Pacific Islands foods. By preserving traditional diets, exploring underutilized indigenous foods, and understanding the health benefits through scientific research, we can embrace the concept of food as medicine. Through initiatives like the PTFI and FoodEdu, we can create a sustainable future by empowering Pacific Island communities and nurturing the vital connection between food, culture, and health.