Nutrition scientists at our lab are collaborating on research exploring dietary patterns modeled after non-industrialized eating habits. Early human trials show that diets high in fiber and minimally processed foods can improve metabolic and immune markers within weeks. Participants following this dietary pattern demonstrated reduced cholesterol, lower blood glucose, and decreased inflammatory biomarkers, alongside measurable shifts in gut microbial composition.

These findings reinforce the connection between modern food processing, microbiome disruption, and chronic disease risk. The lab is now working to translate these dietary patterns into scalable nutrition programs that maintain cultural flexibility while preserving metabolic benefits. The goal is to develop evidence-based dietary frameworks suitable for global populations at risk of metabolic disease.