NEW YORK, Jan 25: A new study suggests that adopting a more ‘primitive’ diet, free from dairy, beef, and wheat, could significantly reduce the risk of chronic diseases and help with weight loss. Experts argue that modern, highly processed diets have contributed to rising rates of obesity, diabetes, and heart disease.

The research team from University College Cork conducted a study involving 30 participants, who were either asked to maintain their regular eating habits or follow the ‘Non-Industrialised Microbiome Restore’ (NiMe) diet for three weeks. The diet, inspired by the eating habits of rural Papua New Guinea communities, emphasizes plant-based foods such as vegetables and legumes like lentils and chickpeas, with a focus on high fiber content.

While the diet includes a small amount of animal protein per day—such as salmon, chicken, or pork—it excludes dairy, beef, and wheat. Processed foods are also avoided. Meals include dishes like sweet potato and black bean hash for breakfast, quinoa tabbouleh salad for lunch, and baked pork tenderloin with roasted vegetables for dinner.

The results were striking. Participants who followed the NiMe diet showed a 17% decrease in ‘bad’ cholesterol levels, a 6% reduction in blood sugar, and a 14% drop in C-reactive protein, a marker of inflammation and heart disease. Despite not consuming fewer calories, those on the NiMe diet lost more weight than those following their usual eating habits. These improvements were also linked to positive changes in participants’ gut microbiome, which plays a key role in overall health.

Professor Jens Walter, who led the study, explained that industrialization has negatively impacted our gut microbiome, potentially increasing the risk of chronic diseases. He said the NiMe diet mimics traditional dietary habits, promoting healthier interactions between the diet and microbiome.

Professor Paul Ross, director of APC Microbiome Ireland, commented that the study demonstrates how specific diets can improve gut health and reduce disease risks. These findings could influence future dietary guidelines and lead to the creation of new foods, ingredients, and therapeutics targeting the microbiome.

The research team plans to share their recipes on social media and in a free online cookbook, so everyone can enjoy the health benefits of the diet. The study was published in the journal Cell.