A diet low in processed foods and high in fibre can protect people from developing chronic disease, new research has shared.
Academics from University College Cork in Ireland have found that a newly developed diet inspired by the eating habits of non-industrialised societies can prevent the development of heart disease, type 2 diabetes and obesity.
After following the NiMeTM (Non-industrialised Microbiome Restore) diet for three weeks, the participants reduced their bad cholesterol by 17%, blood sugar levels by 6% and C-reactive Protein by 14%.
In addition, this non-industrialised diet helps people lose weight, the research findings have reported.
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According to the results, the improvements triggered by the NiMeTM diet positively influenced the participants’ gut microbiome.
First author Professor Jens Walter said: “Industrialisation has drastically impacted our gut microbiome, likely increasing the risk of chronic diseases.
“To counter this, we developed a diet that mimics traditional, non-industrialised dietary habits and is compatible with our understanding on diet-microbiome interactions.”
He added: “In a strictly controlled human trial, participants followed this diet and consumed L. reuteri, a beneficial bacterium prevalent in the gut of Papua New Guineans but rarely found in the industrialised microbiomes.”
Following the NiMeTM diet improved the short-term persistence of L. reuteri in the gut and enhanced the microbiome features damaged by industrialisation, including reducing pro-inflammatory bacteria and bacterial genes that degrade the mucus layer in the gut.
The NiMeTM diet is predominately made up of vegetables, legumes, and other whole-plant foods, allowing for one small serving of animal protein per day (salmon, chicken, or pork). People on this diet are not allowed to eat dairy, beef or wheat.
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Professor Walter said: “Everybody knows that diet influences health, but many underestimate the magnitude.”
Professor Paul Ross, Director of APC Microbiome Ireland, commented: “This study shows that we can target the gut microbiome through specific diets to improve health and reduce disease risk.
“These findings could shape future dietary guidelines and inspire the development of new food products and ingredients, as well as therapeutics, which target the microbiome.”
Read the full study in the scientific journal Cell.