Exploring the Impact of Traditional Diets on Chronic Disease Prevention

Modern diets, characterized by high levels of processed food and low fiber intake, have played a major role in the increase of chronic conditions, such as obesity, diabetes, and heart disease, particularly in wealthy nations like Ireland.

Research published today in the journal Cell indicates that a novel diet, designed to reflect the dietary habits of non-industrialized communities, showed marked improvements in metabolic and immune functions during a human intervention study. Over a span of just three weeks, this diet:

• • Facilitated weight loss
  • Lowered bad cholesterol levels by 17%
  • Decreased blood sugar levels by 6%
  • Reduced C-reactive Protein (a key indicator of inflammation and heart disease) by 14%

These positive changes were attributed to alterations in participants’ gut microbiomes, which host trillions of bacteria important for health, affecting digestion, immunity, and metabolism. The study was led by an international team of scientists under the guidance of Professor Jens Walter from University College Cork, where he holds a Research Ireland Professorship. The human trial took place at the University of Alberta in Canada, Prof. Walter’s former institution.

“The process of industrialization has significantly disrupted our gut microbiome, potentially increasing the likelihood of chronic diseases,” explained Prof. Walter, who is also a Principal Investigator at APC Microbiome Ireland, a Research Ireland center.

“To counteract this, we crafted a diet reflecting traditional, non-industrialized eating patterns, aligning with our knowledge of diet-microbiome interactions. In a carefully controlled study, participants adhered to this diet and consumed L. reuteri, a beneficial bacterium that is abundant in the guts of the Papua New Guineans but is seldom found in industrialized microbiomes.”

The research confirmed that the newly labeled NiMe^TM (Non-industrialized Microbiome Restore) diet improved the short-term persistence of L. reuteri in participants’ guts.

Additionally, it enhanced features of the microbiome affected by industrialization, such as by decreasing pro-inflammatory bacteria and bacterial genes that compromise the gut’s mucus layer. These modifications were associated with better cardiometabolic health indicators, reducing the chances of chronic diseases.

Interestingly, participants on the NiMe diet did not consume fewer calories, yet they still experienced weight loss, with the diet alone leading to substantial benefits for heart and metabolic health.

Earlier studies by Prof. Walter’s team on the gut microbiome of rural Papua New Guineans revealed that these individuals possess a more diverse microbiome, rich in bacteria that thrive on dietary fiber, along with lower levels of pro-inflammatory bacteria typically associated with a Western diet. This knowledge was instrumental in developing the NiMe^TM diet.

The NiMe^TM diet incorporates essential features of non-industrialized eating habits:

• A emphasis on plant-based foods, without being strictly vegetarian: Primarily consists of vegetables, legumes, and whole-plant products, with one small serving of animal protein per day (such as salmon, chicken, or pork).
• No dairy, beef, or wheat: These are excluded because they are not part of the traditional diet of rural Papua New Guineans.
• Very low in processed foods high in sugar and saturated fats.
• Rich in fiber: Contains 22 grams of fiber per 1,000 calories, exceeding current dietary guidelines.

“People are generally aware that diet has health implications, but many underestimate its significance,” stated Prof. Walter.

In light of this study, Prof. Paul Ross, Director of APC Microbiome Ireland, commented: “This research demonstrates that we can specifically target the gut microbiome through tailored diets to enhance health and diminish disease risk. These results could influence future dietary recommendations and inspire the creation of new food products, ingredients, and therapeutic options aimed at supporting gut health.”

“We will be sharing the recipes from the NiMe diet on our Instagram (@nimediet) and Facebook pages, and we will also compile them in an upcoming online cookbook. It is crucial for us to make these recipes accessible to everyone, allowing individuals to enjoy them and boost their health by nourishing their gut microbiome,” explained Dr. Anissa Armet from the University of Alberta, a registered dietitian who developed the NiMe diet and is one of the primary authors of the study.