The term paleolithic diet was popularized by a team of anthropologists in the 1970's. They hypothesized that the human evolution from a traditional hunter-gatherer diet occurred too rapidly over history -- too rapidly for our bodies to adapt, thereby leading to a rise in certain disease states such as cardiovascular disease, type 2 diabetes, chronic obstructive pulmonary disease, some cancers, hypertension, diverticulosis and dental caries.
The two most unique aspects of a hunter-gatherer diet, and the aspects that meet the most criticism by medical and dietetic supporters of more westernized diets, are that meat and fish intakes are higher and grain intakes are lower than current dietary recommendations. Paleolithic diet supporters suggest that leaner cuts of meats and fish low in saturated fats make the higher meat intakes acceptable and that fruits and vegetables in the diet provide adequate carbohydrates.
In an attempt to validate paleolithic diet theories, several studies have looked at disease rates after native populations return to a more traditional diet. One Inuit study showed a lower incidence of cardiovasular disease when just 40% of dietary calories came from traditional foods -- theoretically due to increased omega-3 fatty acid intakes. A 10-week study of Australian Aborigines produced an average 8-pound weight loss, improved glucose and insulin levels, and decreased triglyceride levels after subjects switched to a traditional diet. A traditional Hawaiian diet for 21 days produced improvements in weight loss, glucose levels, triglycerides, cholesterol, and blood pressure. The Four Corners Breast Study found a lower risk of cancer on traditional diets, and several Brazilian studies report a decreased incidence of oral cancer in people eating more traditional foods like rice, pasta, beans and meats.
While it would be making a leap to completely blame the rise of chronic diseases on dietary habits, there is still evidence to support that eating in a more traditional way -- that is, eating fresh, seasonal, unprocessed, and locally grown foods rather than highly refined foods potentially higher in saturated fats and simple sugars -- may promote a healthier lifestyle and perhaps decrease risk of chronic disease. Traditional diets tend to be high in omega-3 fatty acids and fiber, which are two nutrients that have specifically been shown to be beneficial to diabetics. Certainly, it is consistent with both traditional dietary arguments and modern medicine to put more focus on intake of fresh fruits and vegetables, lean and low-saturated fat meats, fish and dairy sources, and less-processed whole grains.
Sources:
Blanchet C, Dewailly E, Ayotte P, Buneau S, Receveur O, Holub BJ. Contribution of selected traditional and market foods to the diet of Inuit women. Can J Diet Pract Res. 2000;61:50.:
Konner M, Eaton SB. Paleolithic Nutrition. Nutrition In Clinical Practice. 2010;25(6):594-602.:
Lipski E. Traditional Non-Western Diets. Nutrition In Clinical Practice. 2010;25(6):585-593.
Marchioni DM, Fisberg RM, Francisco De Gois Filho J, et al. Dietary patterns and risk of oral cancer: a case-control study in Sao Paulo, Brazil. Rev Saude Publica. 2007;41:19-26.:
Murtaugh MA, Sweeney C, Giuliano AR, et al. Diet patterns and breast cancer risk in Hispanic and non-Hispanic white women: the Four-Corners Breast Cancer Study. Am J Clin Nutr. 2008;87:978-984.:
O'Dea K. Traditional diet and food preferences of Australian Aboriginal hunger-gatherers. Philos Trans R Soc Lond B Biol Sci. 1991;334:233-241.:
Shintani TT, Hughes CK, Beckham S, O'Connor HK. Obesity and cardiovasular risk intervention through the ad libitum feeding of traditional Hawaiian diet. Am J Clin Nutr. 1991;53:1647S-1651S.:
Toledo AL, Koifman RJ, Koifman S, Marchioni DM. dietary patterns and risk of oral and pharyngeal cancer: a case-control study in Rio de Janeiro, Brazil. Cad Saude Publica. 2010;26:135-142.:
