It could also reveal areas of innovation for manufacturers looking to meet the growing consumer demand for global flavors and culturally relevant, healthy yet convenient foods and beverages.
“The Mediterranean diet is a well-studied cultural model of healthy eating, but research on healthy models from other cultures and cuisines is limited,” write researchers in the study led by Kelly LeBlanc, vice president of nutrition programming at the food and nutrition nonprofit Oldways. This hinders the development of evidence-based, culturally appropriate dietary guidance that could help address health disparities across demographics.
Nutritionists intuitively understand that different cultures and cuisines have beneficial components, and they want to show respect and honor their clients’ cultural traditions by offering guidance from these different perspectives, he told FoodNavigator-USA, but there is currently no common language or sufficient evidence-based research on different cultural diets, such as the Mediterranean diet.
Creating a common language and basic framework around different heritage diets can help researchers systematically and scientifically document and measure their health effects, as well as create evidence-based recommendations that celebrate the cuisines and their benefits, he added.
In examining diets of Latin American, Asian, and African origins as cultural models of healthy eating, LeBlanc emphasized that the researchers were “not pitting one diet or one group against another” and “not saying you should eat a certain way because of your build, culture, or ethnicity.”
At the same time, he said, researchers want to show that diet-related diseases that are now more common among demographic subgroups in the U.S. are not specific to their culture or heritage. But there are many healthy, delicious foods that are part of their heritage.
“The goal is to show that there is actually more than one path to good health and well-being,” LeBlanc said, “and to encourage people to look at the great choices we have and hopefully find something that inspires you and that you can relate to.”
Cultural diets share common patterns with different specific ingredients and tastes
When examining traditional Latin American, Asian and African diets, the researchers found that each followed the “core-side-legume” model, consisting of unrefined carbohydrate foods such as whole grains or tubers as the foundation (core) of the meal, vegetables to add flavor and variety, and small amounts of meat, sauces or fish (fringe) and legumes, according to the study.
“Whether we look at Latin American heritage diets, African heritage diets, or Asian heritage diets, we see a strong emphasis on plant-based foods, and while each pattern feels similar from one part of the world to another, what feels different is the specific ingredients,” LeBlanc said.
He explained: “One place might be more likely to cook with black beans, another place might be more likely to cook with lentils, another place might be more likely to cook with pigeon peas. So we’re looking at similarities in patterns but differences in foods and tastes.”
With this in mind, and recognizing that there are significant differences in diet across large geographic areas, the researchers found that the traditional Latin American diet is generally based on whole grains (mostly corn) and beans, as well as fruits and vegetables such as peppers, tomatoes, avocados, potatoes, pineapple, passion fruit, carrots and squash, and sometimes seafood.
“Many ingredients that have become popular as ‘superfoods’ today, such as quinoa, amaranth, chia seeds, and acai berries, are native to Central and South America,” the researchers add.
The study notes that high fiber intake from black beans is associated with improved heart and metabolic health, while high intake of fruits and whole grains and low intake of added sugars and refined grains or added fats are associated with lower inflammation.
Despite differences among cultures in East, Southeast, and South Asia, researchers found common dietary patterns among traditional Asian diets, such as high vegetable intake, vegetarian protein sources such as tofu, legumes, and nuts, and whole grains such as millet and barley. Fermented foods are also common in these cuisines.
Consuming traditional Asian foods is associated with higher fiber intake, which may help prevent chronic diseases. Likewise, high intakes of soy, fish, and n-3 fatty acids and green tea, along with low intakes of red meat and saturated fat, are associated with lower risks of certain cancers, heart disease, and type 2 diabetes, according to research.
The African heritage diet is based on four main regions (continental Africa, South America, the Caribbean, and South America) and includes greens, black-eyed peas, okra, sweet potatoes, chili sauces and seafood, whole grains such as corn, and limited dairy products, meats, sweets, breads, and eggs. Teff, millet, and sorghum are also important cereal grains.
According to the study, these foods are associated with a reduced risk of hypertension, breast cancer (especially the more aggressive estrogen receptor negative forms), reduced colon inflammation, and increased gut bacterial diversity.
Call to action: Be open-minded and research-based
The study provides a starting point for identifying heritage diets from different geographic regions and cultures, but additional research is needed to establish evidence-based guidance, LeBlanc said.
“Our call to action is to continue moving this field forward. We would like to see more research on these different cultural traditions and more open-mindedness in providing culturally adapted nutritional programs and recommendations,” LeBlanc said.
Packaged food and beverage manufacturers can participate by improving their supply chains and producing foods that are culturally meaningful and offer health benefits.