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Research Abstract The prevalence of non-communicable diseases such as diabetes, obesity and cardiovascular disease has become a considerable health problem throughout the South Pa- cific, including Samoa. The increase in these diseases is most often associated with changes in dietary intake; in- cluding increased consumption of fats and sugars con- current with reduced consumption of fibre and complex carbohydrates. We conducted this study in order to better understand food preferences in the Samoan population. The study focuses on the following common staple foods available in Samoa: taro, banana, elephant ear, yam, breadfruit, tapioca, rice, bread, noodles and potatoes. In- terviews were conducted with 51 volunteers to better un- derstand what foods they prefer to eat, which items they viewed as healthy choices, and how they categorize and view these foods. Over all, the participants preferred the traditional foods over imported staples. The local foods were preferred because they are considered to be health- ier choices and provide a longer lasting source of energy. The preference ranking assigned to the food items cor- related with their documented glycemic indexes (GI). Al- though it appears that Samoans prefer low GI, fiber-rich staple foods, imported refined cereal products provide more calories for the same price which makes them more economical. We recommend that future public health poli- cy in Samoa should focus on the preference for healthier, more sustainable local foods, and aim at making these foods more economically competitive. Abstract (Samoan) O le matautia o faamai lē pipisi e pei o le suka, puta, ma gasegase o le fatu ua avea ma faafitauli matuiā o le soifua maloloina i le Pasefika i Saute, e aofia ai ma Samoa. O le faatupulaia o nei faamai ua fesootai vavalalata ma le suiga i meaai e aofia ai le

Staple food choices in Samoa: Do changing dietary trends reflect local food preferences?