Flatbreads in Kazakh, Kyrgyz, and Uighur Groups and its Role in Sustainable Food System

Z Wang, A Sultan, S Feruza, Abdybek Asanaliev, G Maimaiti

European Journal of Public Health, 2024

Full text Open access: Gold Metadata (CSL-JSON)
DOI 10.1093/eurpub/ckae144.1402
Data confidence 70 medium
How this score is calculated

It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.

Abstract

Abstract Background Flatbreads are various types of comparably thin bread and are widespread in a large region. People embed flatbreads with special cultural meanings and adapted local ingredients for baking flatbreads. More attention has been focused on flatbreads in recent years. However, how the cross-border Kazakh, Kyrgyz, and Uighur groups use flatbreads is understudied. Methods To understand how the cross-border Kazakh, Kyrgyz, and Uighur groups use flatbreads, the current paper reviews existing English, Mandarin, and some Russian literature to summarize how the Kazakh, Kyrgyz, and Uighur groups use flatbreads. Results The results show that these three ethnic groups prepare and use flatbreads in multiple aspects. The Kazakh, Kyrgyz, and Uighur people use 23, 9, and 17 types of flatbreads respectively. The flatbreads used by the Kazakh and Kyrgyz people have more overlapping than those of the Uighur people while the relevant studies of Kyrgyz people are more understudied. This resemblance may be because of the closer nomadic lifestyle and the similar influences of Russia and the USSR. The ingredients of flatbreads are aligned with the local ecosystems and have been evolving consistently in the past centuries because of the changes in technology, politics, lifestyles, health perceptions, acculturation, and globalization. Conclusions Because of the eco-friendly features of flatbreads and the widespread use of these foods, flatbreads have a high potential to support a regional strategy for sustainable food system transformation and planetary health along the Silk Road countries. To achieve this goal, more studies should be conducted to contribute missing information about ingredients, cooking methods, features, and regional differences in using flatbreads; more nutritious and bio-diverse recipes of flatbreads and the most eco-friendly cooking energy resources for baking flatbread should be identified; new meanings should be given to flatbreads to promote the use. Key messages • The first study to summarize how Kazakh, Uighur, and Kyrgyz peoples use flatbread. • Justify a potential to use flatbread for sustainable food system transformation.