Medicinal food intake among Mexican immigrants shifted from acute to chronic disease prevention post-migration.

IntroductionMigration may affect how immigrants use foods and beverages to prevent or treat acute and chronic illness; however, little is known about the impact of binational migratory patterns on medicinal food and beverage intake. Characterizing food and beverage intake pre- and post-migration is critical for informing culturally-centered nutrition programs, such as Food is Medicine (FIM).ObjectiveTo characterize changes in reported medicinal food and beverage intake and ethnomedicinal classifications used to prevent or treat illness pre- and post-migration from Mexico to the United States (US).MethodsA retrospective, cross-sectional study was conducted using a purposive community-based survey of Mexican immigrants living in the US (n = 300). Reported medicinal food and beverages consumed to prevent or treat illness were categorized by major organ system. McNemar test or McNemar exact test for low counts were conducted to examine changes in foods and beverages pre- and post-migration.ResultsMost participants reported consuming soups and stews for medicinal purposes both when living in Mexico (75.9%) and after migrating to the US (72.7%). No statistically significant differences were observed between foods and beverages consumed for medicinal purposes pre- and post-migration, with the exception of herbs, which were consumed more prior to migration. Foods and beverages were most used to address overall health and wellness, respiratory conditions (i.e., colds, flus, coughs), and digestive conditions (i.e., stomach pain, diarrhea, indigestion). Following migration to the US, participants began to emphasize the prevention of nutrition-sensitive chronic diseases, such as diabetes, as part of their broader health concerns.ConclusionFindings from this study suggest that while medicinal foods did not significantly differ following migration, except for herbs, some of the health-related reasons shifted away from acute illnesses, such as respiratory and digestive conditions, toward preventing nutrition-sensitive chronic diseases. The integration of cultural knowledge and ethnomedicinal beliefs related to food may be used to inform and strengthen nutrition interventions.