Dr. Josiemer Mattei is a member of the Oldways Latin American Heritage Advisory Board and the Donald and Sue Pritzker Associate Professor of Nutrition at the Harvard T.H. Chan School of Public Health. Her research focuses on the dietary, metabolic, and psychosocial factors that contribute to adiposity, type 2 diabetes, cardiovascular disease, and health disparities, particularly among Hispanics/Latinos in the U.S. and Latin America.
Dr. Mattei leads projects in Puerto Rico, Boston, and various Latin American countries, developing culturally tailored dietary interventions and promoting evidence-based policies for chronic disease prevention. Recognized with multiple awards, she is committed to mentoring and advancing underrepresented groups in public health and academia. Dr. Mattei holds degrees in Industrial Microbiology, Epidemiology and Biostatistics, and Nutritional Biochemistry and Metabolism from the University of Puerto Rico and Tufts University.
Can you share some of the unique nutritional benefits of Latin American heritage foods that you highlight in your work, particularly in the context of preventing chronic diseases?
There are many! Traditional Latin American foods are generally health-promoting. Legumes, mainly beans, are widely consumed in the region. Each country tends to have its preferred type, with the most commonly consumed being black, pink, pinto, and red beans. Eating diverse legumes can contribute adequate amounts of iron, folate, magnesium, fiber, and protein. Our region is also rich in a variety of fruit and vegetables that differ depending on the climate. Avocados, papaya, guava, and several pumpkin varieties come to mind. We have excellent sources of carbohydrates from endemic foods such as corn, quinoa, and root vegetables like yam. Also, we are renowned drinkers of coffee, tea, and chocolate, which – when minimally processed and prepared in traditional ways – are rich sources of antioxidants.
What are some common misconceptions about Latin American foods that you encounter in your research, and how do you address them?
The main misconception is that there is one Latin American diet or cuisine. While there are commonalities, the region is comprised by more than 30 countries, each with its unique food and culinary habits. Habits even vary across regions in a single country. Another misconception that I have encountered is that Latino meals are spicy, fatty, and unhealthy. Food is seasoned with several herbs and spices that are not necessarily spicy, for example annatto, cilantro, bay leaves, oregano and diverse chiles. Traditional fats are mostly plant-based oils such as corn oil, and traditional dairy is usually represented by low-fat cheeses such as queso fresco o queso blanco. The misconception may arise from the infiltration of mass-produced processed food and the misrepresentation of the cuisine by foreign parties.
As we celebrate Hispanic Heritage Month, what message would you like to share about the importance of respecting and including cultural foods in public health nutrition?
Culture defines us. Our identity, our norms, our behaviors, are all shaped by the cultures where we were born, raised, and live. This includes our food, and research from anthropological to nutritional sciences have shown the indissoluble links between food, culture, and health. Our utmost goal in public health is achieving health equitably for all. So, when the public health field includes and respects foods from diverse cultures, it embraces the “self” of all who are represented. Such cultural representation includes food, and food is health. The more culture-inclusive that we are, the better we can achieve equitable health for all.
How does your work at the Harvard T.H. Chan School of Public Health align with the mission of preserving and promoting Latin American heritage foods?
Serving as an educator and researcher at the Harvard Chan School has given me a platform to convey the importance of traditional dietary habits on health outcomes. Academic freedom has enabled multidisciplinary work that have widened the evidence on the interconnection between sociocultural, dietary, and metabolic factors on the health conditions most common among communities that have been underserved and underrepresented. Working at a school of public health also emphasizes our commitment to the people, such that our learnings are translated into applications with tangible benefits. Thus, I stay engaged with the communities that we serve, and prioritize projects that will improve people’s health in practical ways.
How have findings from your research influenced your own personal nutrition or the way you approach food and health?
Nutrition is a science and an art. As a science, nutritionists keep searching for deeper understanding of what drives nutritional choices and how it shapes health, and it is an ever-evolving process. As such, my own diet and health beliefs have evolved throughout the years as I learn more. For example, I always enjoyed beans as part of my traditional Puerto Rican meals, but quantifying their health benefits encouraged me to boost the portions for our family. And learning about the adverse health effects of some processed foods have made me more aware of preferring fresh wholesome foods. As an art, we create and savor the food that we have access to. As such, I like sampling different flavors and textures from various cuisines, and I try to learn about the food’s origin and traditional preparation to honor its history.
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