A groundbreaking study published in *Nature Medicine* reveals how just two weeks of dietary change can dramatically influence inflammation, immune function, and metabolic health.
Researchers from Radboud university medical center and KCMC University in Tanzania investigated the effects of switching between traditional African and Western diets on 77 healthy Tanzanian men.
Due to urbanization, economic growth, and the increasing availability of processed foods, Africa is experiencing a rapid rise in lifestyle-related illnesses, including cardiovascular disease, diabetes, and chronic inflammation. This study was designed to examine the biological consequences of these dietary shifts.
Participants included urban and rural residents. Three intervention groups were created: One group switched from a traditional African diet to a Western diet. Another switched from a Western diet to a traditional African diet. A third group consumed a fermented banana drink daily.
A control group of 10 participants maintained their regular diet. Researchers evaluated immune function, inflammatory biomarkers, and metabolic activity before, during, and four weeks after the intervention.
Participants who adopted a Western diet exhibited increased inflammatory proteins in the blood, activated metabolic pathways linked to lifestyle diseases, and reduced immune response to pathogens.
Conversely, those who returned to a traditional African diet or consumed the fermented drink showed decreased inflammatory markers, improved immune regulation, and some health benefits persisted for weeks after the intervention.
This is the first in-depth study of the traditional African diet’s impact on immune and metabolic health. The diet, rich in vegetables, fruits, beans, whole grains, and fermented products, has shown measurable health benefits.
These findings are not only crucial for African public health but also offer valuable insights for global dietary guidance. The detrimental effects of Western diets—typically high in refined sugars, saturated fats, and processed foods—highlight the need for global awareness of nutrition’s role in chronic disease.
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The study is published in Nat Med.
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