The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

Abstract

The dietary pattern that characterizes the Western diet is strongly associated with obesity and related metabolic diseases, but biological mechanisms supporting these associations remain largely unknown. We argue that the Western diet promotes inflammation that arises from both structural and behavioral changes in the resident microbiome. The environment created in the gut by ultra-processed foods, a hallmark of the Western diet, is an evolutionarily unique selection ground for microbes that can promote diverse forms of inflammatory disease. Recognizing the importance of the microbiome in the development of diet-related disease has implications for future research, public dietary advice as well as food production practices. Research into food patterns suggests that whole foods are a common denominator of diets associated with a low level of diet-related disease. Hence, by studying how ultra-processing changes the properties of whole foods and how these foods affect the gut microbiome, more useful dietary guidelines can be made. Innovations in food production should be focusing on enabling health in the super-organism of man and microbe, and stronger regulation of potentially hazardous components of food products is warranted.

Influence of Early Life, Diet, and the Environment on the Microbiome

“…49 Many studies have linked the Western diet to inflammation, diabetes, cardiovascular risks, obesity, and metabolic syndrome. 49,50 While a Western diet affects many different cell types such as adipocytes, immune cells, and endocrine cells, there is also a strong link that connects the deleterious effects of a Western diet to shifts in the microbiome. 49 Compared to other indigenous diets, the microbiome on a Western diet is characterized by a significantly lower microbial diversity and species richness.…”

Hydroxycinnamic acids and human health: recent advances

“…Fortunately, most degenerative diseases (cardiovascular, cerebrovascular, diabetes, osteoporosis and cancer) have been shown to be influenced positively (prevented, delayed or reversed) by dietary intervention . We all agree that a comprehensive strategy is needed worldwide to fight this obesity epidemic and the related cardiometabolic conditions …”

“…1 Additionally, ignoring the quality and quantity of our ingested food has driven the prevalence of debilitating chronic conditions, such as severe obesity, to constantly increase globally in all age strata. [2][3][4][5] Often, long-term obesity is associated with type 2 diabetes, hypertension, dyslipidemia, coronary artery disease and congestive heart failure, and depression, representing a major source of health-care costs. 6,7 Fortunately, most degenerative diseases (cardiovascular, cerebrovascular, diabetes, osteoporosis and cancer) have been shown to be influenced positively (prevented, delayed or reversed) by dietary intervention.…”

Food additives: Assessing the impact of exposure to permitted emulsifiers on bowel and metabolic health – introducing the FADiets study

“…Food additives are substances which are purposely added to food and drink products to perform certain functions, such as to colour, sweeten and/or stabilise and preserve (Mepham ). The use of food additives has increased dramatically since they were intentionally used for food preservation in the early 1800s (Fennema ; Carocho et al ; Zinöcker & Lindseth ). Today, when grocery shopping, it is nearly impossible to avoid processed foods, particularly in the consumption of a typical Western diet – a modern dietary pattern that is characterised by low intake of fruit, legume and vegetable fibre and high intake of red meat, dairy, eggs and refined grains, saturated fat, sugar and salt along with increased exposure to additives due to their use in processed foods (Slimani et al ; Adams & White ; Zhong et al ).…”

“…wholemeal bread; low‐sugar, high‐fibre breakfast cereals), whilst others may be considered more detrimental for health ( e.g. processed meats, high‐fat dairy and bakery products, confectionery, foodstuffs containing hydrogenated oils and high fructose corn syrups) (Carocho et al ; Zinöcker & Lindseth ). Today, there are over 2500 permitted additives that are included in foods to enhance appearance, smell, texture and taste, and/or to extend shelf‐life (Branen et al ; Carocho et al ).…”