New Research Reveals How a ‘Non-Industrialised’ Diet Can Reduce the Risk of Chronic Disease

Researchers from University College Cork (UCC) have published a study revealing a new diet that is designed to significantly reduce the risk of various chronic diseases. Inspired by the dietary practices of non-industrialised societies like those in rural Papua New Guinea, the NiMeTM (Non-industrialised Microbiome Restore) diet was developed to promote its benefits and share practical recipes with the public.

The study found that industrialised diets, defined as diets that are high in processed foods and low in fibre, have significantly increased the prevalence of chronic diseases, including obesity, diabetes, and heart disease, in affluent countries such as Ireland. Published at the end of January this year in the prestigious scientific journal Cell, the study demonstrates that this newly developed diet resembles the eating habits of non-industrialised communities. It has resulted in significant metabolic and immunological improvements in a human intervention study.

Health Benefits Observed

Over a three-week period, it was shown to promote weight loss, lower bad cholesterol by 17%, reduce blood sugar levels by 6%, and reduced C-reactive protein—a key marker of inflammation and heart disease—by 14%. These health benefits were linked to positive changes in the participants’ gut microbiome, which is home to trillions of bacteria that play a crucial role in digestion, immunity, and metabolism. The study was conducted by an international team of scientists led by Professor Jens Walter, a leading scientist at University College Cork and a Principal Investigator at APC Microbiome Ireland. The human trial was performed at the University of Alberta in Canada, Prof. Walter’s previous institution.

Key Elements of the NiMeTM Diet

The NiMeTM diet incorporates key elements of non-industrialised diets. It is primarily plant-based but not strictly vegetarian, consisting mostly of vegetables, legumes, and whole-plant foods, with a small daily serving of animal protein such as salmon, chicken, or pork. Dairy, beef, and wheat are excluded, as they are not traditionally consumed by rural Papua New Guineans. The diet is also extremely low in processed foods high in sugar and saturated fats. Additionally, it is rich in fibre, providing 22 grams per 1,000 calories—well above current dietary recommendations.

Commenting on the findings, Prof. Walter explained, “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. 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,” he added.”

The research found that the NiMeTM diet enhanced the short-term persistence of L. reuteri in the gut while also restoring microbiome features disrupted by industrialisation. Specifically, it reduced pro-inflammatory bacteria and bacterial genes that degrade the gut’s mucus layer. These changes were associated with improvements in cardiometabolic markers linked to chronic disease risk. This diet not only significantly reduced the risk of various chronic diseases but also led to weight loss, even though participants maintained the same calorie intake. Additionally, it provided substantial cardiometabolic benefits on its own.

In previous research, the Prof. Walter’s team, studying the gut microbiome in rural Papua New Guinea, found that individuals there have a much more diverse microbiome, enriched in bacteria that thrive from dietary fibre, and with lower levels of pro-inflammatory bacteria linked to western diet. This information was used to design the NiMeTM diet.

“Everybody knows that diet influences health, but many underestimate the magnitude”, said Prof. Walter.

Commenting on this study, Prof. Paul Ross, Director of APC Microbiome Ireland, said: “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”.

Dr. Anissa Armet from the University of Alberta, a registered dietitian that designed the NiMe diet and one of the lead authors of the publication added “The recipes from the NiMe Diet will be posted to our Instagram ( @nimediet ) and Facebook pages, and they will also be included in an online cookbook soon. It is important to us to make these recipes freely available so that everyone can enjoy them and improve their health by feeding their gut microbiome.”

Sources:www.ucc.ie