Traditional diets are those eaten historically by a particular group of individuals. Most regions of the World with historical status have a traditional diet, although some are far more well known that others. The Mediterranean diet is perhaps the most well known traditional diet, but others include the Okinawan diet, the Norwegian diet, the Hunzan diet, the Eskimo diet and the Australian Aboriginal diet. These traditional diet vary in their component foods, but they do have common features. In particular they are all low in refined grains and sugar, and supply high amounts of unprocessed, fresh and unpackaged foods. In contrast to these traditional diets, the Western diet is a recent creation that dates back in its present form only a few decades. The Western diet is consumed mainly by the developed nations such as Australia, Western Europe and North America. In contrast to the traditional diets, the Western diet contain processed, packaged and salted foods that are high in trans fat, sugar and refined grains.
Evidence shows that switching from a traditional diet to a Western diet is a major cause of disease. Observational studies combined with clinical trials have shown that adopting a Western style diet can result in detrimental metabolic changes within a few weeks. The most prominent changes are an upregulation of de novo lipogenesis caused by the high intakes of fructose, as well as detrimental changes to the endothelium of the arteries caused by low amounts of phytonutrient antioxidants. Many observational studies have reported on the aspects of diet that allow populations to maintain their health, and consistently eating traditional foods is found to be protective. For example, in one study1, researchers investigated the dietary patterns associated with poor health outcomes in low-income Hispanic and black people with type 2 diabetes living in the South Bronx region of New York City. This study was performed on whole foods, rather than individual nutrients in order to allow a more broad approach to nutrition.
The results of the study showed that eating a traditional Caribbean starch pattern of foods, which included yucca, cassava, starchy green banana, plantain and yautia, was associated with a healthier lifestyle. These foods are markers for consumption of a traditional Hispanic and Caribbean diet, suggesting that maintenance of traditional eating patterns is consistent with improved health. Consumption of these traditional Caribbean foods were also associated with lower takes of trans fats, a group of known disease causing lipids. Those consuming more traditional Caribbean foods also consumed more non-starchy vegetables and fruits as well as meat. Interestingly, those consuming more Western style foods such as pizza and sweets were younger, less likely to be Hispanic, more likely to have been born in the United States, and more likely to have lived longer in the United States. This supports the contention that as time passes, populations tend to abandon their traditional diets in favour of Western foods, if the opportunity arrises.
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