The ‘Evolution Paradox’: Key to preventing modern disease found in ancestors foods

Renowned nutrition and anthropology experts have developed a bold new theory that warns chronic diseases, ranging from diabetes to heart disease, are the result of a lethal collision between modern foods and ancient genes.

The group’s findings, published in the American Journal of Clinical Nutrition, identify seven major nutritional differences between our diet and that of our ancestors which they believe underlie the dramatic rise in many diseases. 

Associate Professor Neil Mann, RMIT University, Melbourne and co-author of the new theory, ‘Origins and evolution of the western diet: health implications for the 21st century’, said our ancient genes simply can’t keep pace with our rapidly evolving food supply and the nutritional changes it brings.

“Modern humans are still based genetically on the dietary pattern our hunter-gatherer ancestors survived on millions of years ago,” he added.  

“Yet just 10,000 years ago, in our more recent past, the arrival of agriculture shifted our diet away from lean meat and plants that were low in fat, high in protein, vitamins and minerals. Our genetic make-up has not had time to adjust,” said Prof Mann.

The most significant dietary leaps occurred with the 18th century Industrial Revolution and milling of flour, followed by the 1950s fast food revolution and the arrival of high fat, highly refined carbohydrate-based ready-to-eat foods. 

“Approximately 75 per cent of the energy consumed in our modern diet now comes from foods that have no resemblance to those we ate pre-agriculture.  These ‘new’ foods are refined cereals, refined sugars, refined vegetable oils and alcohol,” said Prof Mann.

Some of the major nutritional differences between the modern and ancient diet that the experts believe are contributing to chronic disease include:-

• Replacement of ‘nutrient dense’ foods with ‘empty calories’
• Despite a greater variety and easier access to foods high in micronutrients (vitamins and minerals), we consume far less of these than our ancestors, substituting these foods with highly refined products that provide little or no nutritional value.
• A substantial decrease in protein and increase in carbohydrates.
  Protein from lean meat and fish comprised 19-35 per cent of total kilojoules consumed by our ancestors; now it’s closer to 15 per cent. High intake of refined carbohydrate has also increased the glycaemic load, increasing the potential for insulin resistance, obesity and type II diabetes.
• A complete reversal of the delicate sodium/potassium balance
  A massive 400 per cent increase in sodium has taken place against a 400 per cent decrease in potassium.  This shift affects our cells and body fluids and may underlie stroke, gastrointestinal tract cancers and many other ailments.
• High levels of saturated fatty acids at the expense of omega-3s.
• High levels of saturated fats are known to adversely affect heart health while inadequate levels of special omega-3s increase the risk of inflammatory and autoimmune diseases.

The lower protein content of modern diets compared to that of hunter- gatherers particularly raises concerns as studies have shown dietary protein to be cardio-protective and linked to beneficial effects on cholesterol levels.

Intriguingly, a recent clinical trial has shown that a high-protein diet was effective in significantly lowering blood pressure in people with hypertension.

“As Australians, we should be making use of the access we have to good quality fruit, vegetables, fish and lean red meat,” said Prof Mann.

“These major nutritional changes have serious health implications for the 21st century in the form of chronic diseases, but by increasing the amount of natural foods in our eating plan, we can increase our potential to prevent disease.  It’s common sense really,” Prof Mann concluded.