Farm-to-Cell Research

According to the USDA, food insecurity is defined as a lack of consistent access to enough food for an active, healthy life. In New Mexico, one-third of the state’s population experienced food insecurity in 2020 during the COVID-19 pandemic. This number is three times higher than the national average of 10.5%. In the state, the lack of access to food is partially due to the high incidence of food deserts, which are areas where a substantial number of residents do not have easy access to a supermarket or large grocery store, and approximately 30% of New Mexico counties are considered food deserts. In addition, it is well established that phytonutrient-rich plant-based foods are cancer-preventive and that diets high in phytochemicals such as carotenoids, tocopherols, and chlorophylls are associated with decreased cancer risk and recurrence. Historically, traditional dietary patterns across multiple cultures have been plant-based and phytonutrient-rich. As dietary patterns have westernized, they have become less plant-based and thus less phytonutrient-rich. In parallel, communities that previously consumed plant-based diets have experienced increased risks of cancer and cardiometabolic disorders. The Hispanic/Latinx community in southern New Mexico has been particularly impacted by cancer health disparities making it imperative to develop effective and sustainable strategies to improve diet quality. The Farm-to-Cell research program at NMSU builds upon an ongoing collaboration between investigators at NMSU and the Fred Hutchinson Cancer Center (Fred Hutch) to develop and implement a “kitchen-to-lab-to-table” research model. Researchers are extending their research by partnering with the NMSU Cooperative Extension Service. The research team has developed a novel simulated human digestion protocol that is able to measure the bioavailability of plant cancer-preventative compounds from fruits and vegetables that are culturally relevant to the US-Mexico Paso Del Norte region. Based on the analytical chemistry research in the Farm-to-Cell program, the team is creating new content focused on the prevention of cancer and other chronic diseases by increasing fruits and vegetables, improving diet quality, and improving portion control using culturally congruent materials.