In our last article, we discussed the hypothesis presented by Dr Denis Burkitt, a well-known surgeon at Makerere University Hospital in Uganda. He proposed in the ’60s and ’70s, together with three colleagues, that many of the chronic diseases so prevalent in the west were caused by a deficiency of dietary fibre.
This resulted from the refining process. He established this hypothesis by comparing the spectrum of diseases between rural Africans (who ate a huge amount of natural, fibre-rich grains, fruits, vegetables and legumes) and Westerners (who ate mostly refined grains, and far less fruits, vegetables and legumes).
These observations have led to the understanding of the importance of dietary fibre in both gut health, as well as its role in many physiological processes. Since those early observations, the connection between a sufficient quantity and quality of dietary fibre and a healthy gut microflora has been identified.
In fact, the study of the essential role of a healthy microbiome is now basic knowledge. The greater the quantity and diversity of fibre types, the greater the quantity and diversity of micro-organisms living in our bodies, and the greater their positive influence on our health.
Gut micro-organisms are responsible for producing compounds that promote integrity of the gut wall, that encourage mucus protection of the delicate cells lining the gut, and that positively influence the immune system both locally and systemically.
These bacteria, which feed on dietary fibre and resistant starches, produce compounds that influence feelings of satiety, help with control of obesity, diabetes, hypertension, high cholesterol, and even influence our moods and sense of well-being. Up to 80% of serotonin (our happy chemical) produced in the body comes from gut bacteria, together with other neuro-transmitters.
Dietary fibre also influences the balance of hormones in our bodies, preventing excessive absorption of oestrogenic compounds, related to breast and other hormone-sensitive cancers.
Dietary fibre increases gut passage time, reducing exposure to cancer producing compounds in our diet, thus reducing colon polyps and cancer.
There is much knowledge about healthful living that emanates from rural Africa.
Dr Dave Glass
MBChB, FCOG(SA), DipIBLM
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