A recently developed diet inspired by the eating habits of non -industrialized societies can significantly reduce the risk of a series of chronic diseases, according to researchers at the University of Cork (Ireland).
Industrialized diets, rich in processed and low fiber foods, have contributed to a substantial increase in chronic diseases such as obesity, diabetes and heart disease in rich countries such as Ireland.
According to this new article published in the prestigious scientific journal ‘Cell’, it has been possible to demonstrate that a recently developed diet that mimics the eating habits of non -industrialized communities has produced significant metabolic and immunological improvements in an intervention study in humans.
In just three weeks, the diet achieved: loss of weight promoted; Bad cholesterol decreased by 17 percent, reduced blood sugar by 6 percent; reduced C -reactive protein (an inflammation and heart disease marker) by 14 percent.
These improvements were related to beneficial changes in the intestinal microbioma of the participants, the Billion Billions of bacteria that play a vital role in our health, influencing digestion, immunity and metabolism. The research was conducted by an international team of scientists led by Professor Jens Walter, an outstanding scientist at the University College Cork, where he occupies a chair of research in Ireland. The essay in humans was carried out at the University of Alberta in Canada, the institution where Professor Walter previously worked.
“Industrialization has drastically affected our intestinal microbiome, probably increasing the risk of chronic diseases,” explains Professor Walter, who is also the principal investigator in APC Microbiome Ireland, a world -renowned research center for Research Ireland.
“To counteract this, we develop a diet that mimics the traditional non -industrialized eating habits and is compatible with our knowledge about the interactions between diet and microbiome. In a strictly controlled human essay industrialized microbiomas “.
The study showed that the new diet called NIME TM (NON-Industrialized Microbiome Restore) improved the short-term persistence of L. Reuteri in the intestine. However, it also improved the characteristics of the microbiome damaged by industrialization, such as the reduction of proinflammatory bacteria and bacterial genes that degrade the mucus layer in the intestine. These changes were linked to improvements in cardiomethabolic markers of the risk of chronic diseases.
Although participants did not consume less calories with the Nime diet, they lost weight, and the diet alone produced considerable cardiomethabolic benefits.
In an earlier investigation, Professor Walters’s team, who studied the intestinal microbioma in the rural area of Papua New Guinea, discovered that the inhabitants of that area have a much more diverse microbiome, enriched with bacteria that feed on dietary fiber and with lower levels of proinflammatory bacteria associated with the western diet. This information was used to design the Nime TM diet.
The Nime TM diet shares key features of non -industrialized diets: plant -based approach, but not vegetarian: mainly composed of vegetables, legumes and other comprehensive plant foods. A small portion of animal protein per day (salmon, chicken or pork). They also restrict dairy products, beef or wheat: excluded simply because they are not part of the traditional foods consumed by the rural inhabitants of Papua New Guinea. the mainly contains a very low level of processed foods with a high content of sugar and saturated fats.
It is also a diet rich in fiber. In fact, the fiber content was 22 grams per 1,000 calories, exceeding current dietary recommendations. “Everyone knows that diet influences health, but many underestimate their magnitude,” says Professor Walter.
When commenting on this study, Professor Paul Ross, director of APC Microbiome Ireland, adds: “This study shows that we can act on the intestinal microbiome through specific diets to improve health and reduce the risk of diseases. These findings could shape future dietary guidelines and inspire the development of new food products and ingredients, as well as therapies, which act on microbiome.”
