Nitte joins global initiative to study disappearing heritage diets

The world's heritage diets could hold vital clues to better health - Published in the journal, Nature Medicine (https://www.nature.com/articles/s41591-026-04520-5), researchers from 12 countries, including India, have launched the World Diet Initiative, a global effort to document and study these diets before this knowledge is lost. Prof. (Dr) Anirban Chakraborty, Director, Nitte University Centre for Science Education & Research, Mangalore is leading the regional network in India.

People around the world have practiced distinct diets for thousands of years. Maasai communities in East Africa are known for diets rich in animal products such as milk, meat and blood. In Ethiopia, diets are largely plant-based, featuring pulses, vegetables and grains, often fermented. Indian meals draw on a rich array of spices, while across the Pacific, fish, taro and coconut are commonplace.

For instance, “the traditional diet of Mangalore's fishing community revolves around the rice-fish-coconut triad - a reflection of a culture where cuisine is intimately tied to the changing seasons and whatever the daily catch or harvest brings” says Dr. Anirban Chakraborty, Head of the regional network, India.

These heritage diets have developed over generations, shaped by the foods available in the local environment and the ways they are prepared. In communities that still follow them, chronic illnesses such as diabetes and heart disease are often rare.  

Dietary diversity is disappearing fast 

Heritage diets around the world are being replaced by uniform 'Western-style' diets featuring the same industrially processed foods. As these diets disappear, so too does a precious opportunity to understand how they shape human health. The World Diet Initiative aims to bridge this gap through two components The World Diet Atlas will map heritage diets worldwide, detailing the foods and how they are sourced, prepared and eaten. It will be a freely available resource for researchers, policymakers and communities. The World Diet Project will study the biological effects of these diets, using consistent methods so findings can be compared across populations.

The initiative will operate as a global consortium. Local partners will lead research and retain ownership, with findings shared responsibly with researchers around the world. “We are really excited to be a part of this initiative and we believe research of this nature is the need of the hour” says Prof. M.S. Moodithaya, Vice Chancellor of NitteDU    

Changes within two weeks

Recent work by some of the initiative's founders offers a glimpse of how studying heritage diets can reveal new insights into how foods shape health. In a trial in the Kilimanjaro region of Tanzania, men who swapped their local heritage diet, rich in legumes, whole grains and fermented foods, for a processed, Western-style diet showed increased inflammation and other biological changes linked to chronic disease within just two weeks. Those who switched the other way or drank a traditional fermented millet-and-banana drink, experienced the opposite effects.  

Not a blueprint for healthy eating

Researchers stress that the initiative is not a nostalgic call to return to past ways of eating, nor a claim that heritage diets are always healthier. The point is that these diets act on the body - the immune system, metabolism and microbiome - in strikingly different ways and each has something to teach us. "These diets are not a blueprint for healthy eating, but they are biologically and culturally unique. Food influences our health in many ways and plays an important role in preventing disease," says Quirijn de Mast of Radboud University Medical Center, co-lead of the initiative. "With the World Diet Initiative, we are now building the infrastructure to capture this knowledge and translate insights from heritage diets into health benefits for people worldwide."

For more, refer to the paper published in Nature Medicine on 15th July, 2026. DOI:10.1038/s41591-026-04520-5 (https://www.nature.com/articles/s41591-026-04520-5)