Replacing traditional foods with highly processed, Western-style foods has been linked with decreased diet quality around the world in a phenomenon known as the nutrition transition. In this study, researchers analyzed the eating habits and microbiome of healthy urban and rural Xhosa people in South Africa. The urban population ate more calories, fat, and animal protein and had gut microbiomes characterized by qualities linked with higher colorectal cancer risk (such as higher levels of deoxycholic acid). The authors conclude that “rural-urban dietary transition in South Africa is linked to major changes in the gut microbiome and metabolome,” and that more research is needed to “identify whether restoration of specific components of the traditional diet will arrest the accelerating rise in [non-communicable diseases] in Sub-Saharan Africa.”
Nat Commun. 2024 Apr 20;15(1):3379. doi: 10.1038/s41467-024-46265-0.
The Mediterranean diet is widely studied and promoted, yet research on traditional cuisines from other corners of the globe have not been investigated to the same extent. In this perspective article, researchers highlight the key elements of traditional Latin American, Asian, and African heritage diets and their link with nutrition and health outcomes. Because one diet does not fit all, this research also highlights how Oldways’ heritage diet pyramids illustrate the substantial variation of foods and flavors that exist within these broader eating patterns.
Adv Nutr. 2024 Apr 9:100221. doi: 10.1016/j.advnut.2024.100221. (LeBlanc KE et al.)
A Taste of African Heritage is a 6-week cooking and nutrition curriculum from Oldways based on healthy plant-based foods from across the African Diaspora. In a study examining the impact of the program on 586 people across 21 states, researchers found that participants experienced improvements in weight, systolic blood pressure, and waist size, as well as higher intake of fruit, vegetables, greens, and higher frequency of exercise. The researchers concluded that “integrating cultural heritage and behaviors are positive components to connect participants to healthy old ways or traditions.”
Journal of Nutrition Education and Behavior. 2022 Feb 10. doi: 10.1016/j.jneb.2021.11.008 (Reicks M et al.)
The African yam bean is a legume that grows in West and East Africa. In this review, scientists detail the protein and antioxidant content of the African yam bean as well as how the African yam bean could be used to enhance overall nutritional quality (such as using it in breakfast foods, traditional dishes, snacks, and even instant noodles). Â
Heliyon. 2020 Nov; 6(11): e05458. doi: 10.1016/j.heliyon.2020.e05458 (George TT et al.)
There is overwhelming research supporting the health benefits of healthy plant-based diets, yet researchers wonder how this evidence translates to Black communities. In this review, the authors note that “the diets of Blacks were historically predominantly plant-based in Africa, and elements of that are still seen in some of today’s cultural cuisine.” Some recommendations from this review include gradually increasing intake of healthy plant-based foods, gradually decreasing intake of animal-based foods, providing culturally-appropriate interventions, providing flavorful, low-cost plant-based options, and focusing on healthy foods that are already regularly enjoyed in Black cuisine (such as leafy greens, tubers, and okra).
Nutrients. 2019 Dec 2;11(12). pii: E2915. doi: 10.3390/nu11122915. (Sterling SR et al.)
Faith-based institutions, including churches, can be great places to support people in their journey toward a healthier lifestyle. In a review of 43 articles on church-based obesity interventions, 81% of the studies reported significant improvements, although the effect sizes were small. Most of the studies were comprised of African American women, so more research is needed on the impact of church-based obesity interventions among other groups, such as men of color and Latinos. The authors conclude that “church-based interventions to address obesity will have greater impact if they consider the diversity among populations burdened by this condition and develop programs that are tailored to these different populations.”
Nutrition Reviews. 2019 Sep 20. pii: nuz046. doi: 10.1093/nutrit/nuz046. (Flórez KR et al.)
Being heavier for our stature (as measured by BMI) puts us at a higher risk of diabetes. In this study, researchers analyzed the prevalence of diabetes in nearly 5 million people. Hispanics, Asians, and Hawaiians/Pacific Islanders who were overweight had the same diabetes risk as whites, blacks, and Native Americans who were in the most obese tier (class 4 obesity). Further, they found that the link between BMI and diabetes is strongest in whites and lowest in blacks, indicating that other factors outside of overweight/obesity may increase diabetes risk in racial and ethnic minorities.
Diabetes Care. Â 2019 Sep 19. pii: dc190532. doi: 10.2337/dc19-0532. [Epub ahead of print] (Zhu Y et al.)
African Americans are disproportionately affected by heart disease and other health conditions. In this 9-month long pilot study, researchers teamed up with pastors and church leaders of several predominantly Black churches in the Chicago area to design an intervention to improve the diets of the congregations. The interventions included Bible study, small group sessions led by church leaders, and church-wide activities, all of which focused on increasing the vegetable intake of the participants. These interventions were designed to motivate healthier eating by linking healthy eating patterns to the congregant’s spiritual beliefs. At the end of the 9-month intervention, participants had increased their vegetable intake by an average of one serving per day and their overall diet quality increased. Researchers also found significant decreases in participants’ weight and blood pressure. This study highlights the importance of community and social support in promoting healthy eating patterns. The promising results of this pilot study indicate that faith-based nutrition interventions may be an effective method to improve the diets and health of underserved populations.
Progress in Community Health Partnerships. 2019;13(1):19-30. doi: 10.1353/cpr.2019.0005 (Lynch, E. et al)
Waist circumference is an easy-to-measure predictor of diabetes and heart disease risk, but one measurement may not indicate the same level of risk across all races or body types. In this study, researchers analyzed the waist circumference, body fat, and insulin resistance of 375 African-born black adults living in America. They found that a waist circumference of 38 inches or greater in black women, and 36 inches or greater in black men is predictive of insulin resistance, which indicates increased diabetes risk. This differs from the existing waist circumference thresholds for white adults. The researchers suggest that public health organizations review the research on waist circumference and adopt African-centered thresholds for African Americans, rather than a one-size-fits-all approach.
BMJ Global Health. 2018 Oct 15;3(5):e001057. doi: 10.1136/bmjgh-2018-001057. (Kabakambira JD et al.)
African Americans are disproportionally affected by high blood pressure (a risk factor for heart disease), so health experts wonder what might contribute to this risk. In a study of 6,897 adults, researchers found that eating a “southern diet” (lots of fried food, processed meats, added fats, and sugar sweetened beverages) accounted for 51.6% of the increased risk of high blood pressure in black men, and 29.2% of the increased risk among black women. Celebrating traditional, nutrient-dense African heritage cuisine could be a helpful approach to encourage people of diverse backgrounds to make healthier food choices, thereby reducing risk for high blood pressure.
JAMA. 2018 Oct 2;320(13):1338-1348. doi: 10.1001/jama.2018.13467. (Howard G et al.)
Emphasizing cultural models of healthy eating can be a useful approach to encourage good nutrition in diverse populations. In this study, researchers devised 3 similar experiments to see how cultural identity relates to food enjoyment. In the first two experiments, nearly 200 Southern people were shown images of Southern foods (like black-eyed peas, and fried catfish) and non-Southern foods (like pizza and tuna sandwiches) and asked how tasty, how healthy, and how filling they thought the foods would be. The researchers found that for people who identified as Southern and were primed with exercises related to Southern heritage (such as listing things done often or well by Southerners), the Southern foods were perceived to be more tasty, regardless of how healthy they were perceived to be. In the final experiment of 71 Canadians, those who were primed with exercises related to Canadian culture and identity found maple syrup to taste more pleasant compared with honey. The researchers conclude that “social identity may trigger positive evaluations of foods, which may lead people to consume more social identity-relevant foods regardless of the perceived health content,” and that “forging a connection between a meaningful and chronically salient social identity and a healthy food may enhance positive evaluations of that food.”
Journal of Experimental Social Psychology. 2018 January;74:270-280. (Hackel LM et al.)
Teff, a gluten-free grain native to the Horn of Africa, is best known as the base of injera bread, the spongy Ethiopian flatbread. Despite its huge potential, especially in gluten-free cuisine, teff products only make up a small percentage of the overall grain market. In this study, researchers analyze how teff affects the taste and texture of various food products, including bread, pasta, cookies, injera, and beverages. They also found that teff improves the nutrition of food products, providing fiber, iron, protein, and other essential nutrients, and note that teff is well-suited for harsh and dry environmental climates, like those found in India and China. In short, the authors conclude that “there is great potential to adapt teff to the other parts of the world for healthy food and beverage production.”
Food Chemistry. 2018 Jan 15;239:402-415. (Zhu F et al.)