Abstract:
This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet. In a first aspect of the invention, a plurality of compositions for the dietary health management system of a human being is provided, wherein the plurality of compositions comprise a daily diet of: (g) 1750 to 2750 kilocalories (7350 to 11550 kiloJoules); (h) have more than 1250, preferably more than 1450, more preferably more than 1650 mg gallic acid equivalents of polyphenols; (i) have more than 40, preferably more than 50, more preferably more than 60 g fibre; (j) have more than 130, preferably more than 150, more preferably more than 170 g protein (k) have 0 to 2, preferably 0 to 1.5, most preferably 0 to 1 g starch; and (I) have 0 to 5, preferably 0 to 2.5, most preferably 0 to 1 g lactose.

Description:
[0001]    This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. 
         [0002]    Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet. 
         [0003]    Man first diverged from apes over 12 million years ago and from that period until the Neolithic period when agriculture first appeared, the various Homo species are assumed to have lived on wild fruit and vegetables (including leaves) and scavenged protein, then developing hunting as tools were developed (2 million years ago). Homo erectus, who emerged between 1.8 and 2 million years ago, is regarded as the first Homo species with many key humanlike traits. These include the large brain, that is thought to have been able to develop as a result of a switch to meat eating (initially scavenging and later hunting), but also a smaller gut and much smaller teeth and jaws. Wrangham (Catching fire: How cooking made us human. Profile (2009)) suggested that these changes not only indicate a switch to meat, but that they could also indicate that the use of fire to cook food was much earlier than has previously been thought, although the earliest evidence for controlled fire only goes back 250,000 years. If this theory is correct, it would not only explain some of our physical adaptations but also why humans do not appear to thrive on a completely raw food diet (see Koebnick C., Garcia, A. L., Dagnelie, P. C. and Strassner, C., J. Nutrit., 135, 2372-2378 (2005)) which would be expected if we had only been cooking our food for around 250,000 to 50,000 years, as previously thought. The use of cooking can also then be included quite happily in any Palaeolithic style diet. The Neolithic revolution then led to a switch to an agricultural way of life and a change in diet from high protein (animal protein) to high carbohydrate (cereal). 
         [0004]    According to Laden, G. and Wrangham, R. (J. Hum. Evol., 49, 482-498 (2005)) evidence regarding the overall health of Palaeolithic man is more detailed than would initially be expected, as some evidence of overall health and lifestyle can be gleaned from bone samples, although the lack of soft tissue means that there is no surviving evidence for the prevalence of many diseases. In particular Cohen, M. N. (Health and the rise of civilization. Yale University Press (1989)) discloses bone records for Cro-Magnon man, the progenitor of the European population, which show that he was tall and suffered from fewer diseases than the Neolithic man he evolved into. Similar evidence for the decreased health of man as agriculture increased has also been found in the Americas where studies have shown an increase in the number of bone lesions associated with bacterial infections in skeletons of farming populations as opposed to hunter gatherers. This increase in level of infection is also associated with an increase in mortality, most markedly in the number of individuals surviving past the age of 45 decreasing from 13% down to 7% of the total population (see Larsen C S, “Skeletons in our closet: Revealing our past through Bioarchaeology” Princeton (2002) ISBN0-691-09284-2). 
         [0005]    More importantly, some of the adaptations that have occurred and spread over the past couple of thousand years have served to worsen the situation in our current times of plenty. As a species developing agriculture and switching to a high starch cereal based diet, individuals best placed to survive harsh winters after a poor harvest as a result of laying down of high fat stores when carbohydrate was plentiful, would survive at the expense of their skinnier cousins. This “Thrifty gene hypothesis” proposed by Neel, J. V. (Am. J. Hum. Genet., 14, 353-362 (1962)), that specific genes have been selected that increase the efficiency of deposition of fat from available carbohydrate and suggests that individuals who can most efficiently lay down these fat stores will have been selected for resulting in a sub-population of people predisposed to obesity. Frayling, T. M. et al. (Science, 316, 889-894 (2007)) recently discovered several genotypes, including alleles of the FTO gene, which associate with obesity and Type 2 diabetes, would bear this theory out. The individuals inheriting these genotypes are now a population which is genetically predisposed to lay down fat stores continuously due to the freely available starch content of our diet. This in itself can be seen in the anecdotal evidence all around us of people who struggle to maintain their weight at a “healthy” level, while other individuals appear to be far less constrained in their diet without appearing to gain weight. 
         [0006]    Despite the above, dietary guidelines issued by the World Health Organisation (WHO) and also the US Department of Agriculture (USDA) all recommend a diet which is high in carbohydrates (55-75% of consumed calories) and low in protein (10-15% of consumed calories), a direct contradiction of the proposed Palaeolithic diet, which is high in protein (30%) and low in carbohydrate. 
         [0007]    Thus for the past 10,000 or so years, Man has been living a lifestyle to which he has not adapted and as a result is not at the physiological optimum that he could achieve if his diet was designed to complement the body his genes have created. Therefore we should return to a more Palaeolithic style diet in order to mitigate against the widespread incidence of modern afflictions, such as cardiovascular disease and type 2 diabetes, which currently threaten Man. 
         [0008]    This concept of reverting to a Paleolithic type diet was initially put forward by Eaton et al. (New Eng. J. Med., 312, 283-289 (1985)) and initial clinical trials carried out by Frassetto et al (Eur. J. Clin. Nutrit., 63, 947-955 (2009)) showed improvements in arterial blood pressure and reduction of total cholesterol, low density lipoprotein (LDL) blood lipids and triglycerides. Improved glycaemic control and improvement in several cardiovascular risk factors were seen in the study by Jönssen et al (Cardiovasc. Diabetol., 8, 35-48 (2009)) although this study was conducted on diabetic patients, so there are reservations about extrapolating to normal individuals. The limitation with this latter study was that the participants were given overall dietary guidance. Specifically the diet should be based on should be based on lean meat, fish, fruit, leafy and cruciferous vegetables, root vegetables, eggs and nuts, while excluding dairy products, cereal grains, beans, refined fats, sugar, candy, soft drinks, beer and extra addition of salt. The following items were recommended in limited amounts: eggs (no more than 2 per day), nuts (preferentially walnuts), dried fruit, potatoes (no more than 1 medium-sized per day), rapeseed or olive oil (no more than 1 tablespoon per day), wine (no more than 1 glass per day). 
         [0009]    In order to combat, at least in part, modern afflictions such as cardiovascular disease and type 2 diabetes, a diet based on the principles of the diet of Palaeolithic Man is proposed 
       SUMMARY OF THE INVENTION 
       [0010]    In a first aspect of the invention, a plurality of compositions for the dietary health management system of a human being is provided, wherein the plurality of compositions comprise a daily diet of:
   (a) 1750 to 2750 kilocalories (7350 to 11550 kiloJoules);   (b) have more than 1250, preferably more than 1450, more preferably more than 1650 mg gallic acid equivalents of polyphenols;   (c) have more than 40, preferably more than 50, more preferably more than 60 g fibre;   (d) have more than 130, preferably more than 150, more preferably more than 170 g protein   (e) have 0 to 2, preferably 0 to 1.5, most preferably 0 to 1 g starch; and   (f) have 0 to 5, preferably 0 to 2.5, most preferably 0 to 1 g lactose.   
 
         [0017]    Each composition is a pre-prepared food or drink component (for example a pre-prepared savoury meal or dessert) which when added together form a daily diet, the compositions comprising a plurality of food or drink ingredients. The daily diet is characterised by normal levels of energy, but high levels of polyphenols, fibre and proteins and low levels of starch and lactose than the diet based on WHO guidelines (WHO technical report series no. 916 “Diet nutrition and the prevention of chronic diseases” (2003)”. 
         [0018]    Gallic acid equivalents of polyphenols is measured using Folin-Ciocalteu reagent. 
         [0019]    The plurality of compositions may comprise a daily diet comprising less than 5000, preferably less than 4000, more preferably less than 3000 mg gallic acid equivalents of polyphenols. Furthermore they may also comprise a daily diet comprising less than 200, preferably less than 150, more preferably less than 100 g of fibre. 
         [0020]    In addition, the plurality of compositions could comprise a daily diet comprising less than 250, preferably less than 225, more preferably less than 200 g of protein. 
         [0021]    The plurality of compositions may comprise a daily diet of at least 110, preferably at least 130, most preferably at least 150 mg of at least one flavanoid. Whilst flavanoids are broadly associated with improved health, preferably the plurality of compositions comprise a daily diet of less than 500, preferably less than 400, more preferably less than 300 mg of at least one flavanoid. 
         [0022]    The plurality of compositions may comprise a daily diet of at least 0.1, preferably at least 0.5, more preferably at least 1.0 mg of at least one anthocyanidin. Whilst anthocyanidin are also broadly associated with improved health, preferably the plurality of compositions comprise a daily diet of less than 300, preferably less than 200, more preferably less than 100 mg of at least one anthocyanidin. 
         [0023]    In particular the plurality of compositions may comprise a daily diet additionally comprising a mixture of apigenin, cyanidin-3-glucoside, delphinidin, epicatechin, hesperetin, kaempferol, luteolin, pelargonidin-3-glucoside, quercetin, quercetin-3,4-diglucoside, quercetin-3-glucoside and quercetin-4-glucoside. A broad range of such flavanoids is generally considered to lead to better health because the flavanoids exhibit multiple anti-oxidant mechanisms which are likely to be more effective than a single anti-oxidant mechanism. 
         [0024]    The plurality of compositions may comprise at least 110, preferably at least 120, most preferably at least 130 polyphenols. 
         [0025]    Optionally the plurality of compositions can comprise a daily diet comprising an omega 6:omega 3 fatty acid ratio of less than 3:1, preferably less than 2:1. Whilst such a ratio is associated with better heart health, preferably the plurality of compositions comprise a daily diet of an omega 6:omega 3 fatty acid ratio of more than 1:10, preferably more than 1:5, more preferably 1:2. 
         [0026]    The plurality of compositions may also comprise a daily diet additionally comprising a potassium:sodium ratio of more than 4:1, preferably more than 5:1, most preferably more than 6:1 with the proviso that the weight of sodium is 0.5 to 2.5 g. Such a ratio is associated with heart health and an optimal blood pressure osmotic balance. However it is preferable if the plurality of compositions comprise a daily diet comprising an potassium:sodium ratio of less than 11:1, preferably less than 10:1, most preferably less than 9:1 
         [0027]    In a second aspect of the invention, a plurality of compositions according to the first aspect of the invention is provided for use as a medicament. 
         [0028]    In a third aspect of the invention, a plurality of compositions according to the first aspect of the invention is provided for use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, type 2 diabetes, inflammation, diarrhoea and bone health. By the term “bone health” is meant improved bone mass and bone density. 
         [0029]    In a fourth aspect of the invention is provided use of a plurality of compositions in accordance with the first aspect of the invention for the manufacture of a medicament for the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, type 2 diabetes, inflammation, diarrhoea and bone health. 
         [0030]    In a fifth aspect of the invention is provided a method for the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, type 2 diabetes, inflammation, diarrhoea and bone health, the method comprising the step of administering to a person in need therefor the plurality of compositions of the first aspect of the invention. 
     
    
     
       BRIEF DESCRIPTION OF THE INVENTION 
         [0031]    The invention is illustrated with reference to the following figure in which: 
           [0032]      FIG. 1  shows the qPCR results for copy number per mL for  Bacteroides, Bifidobacterium, Lactobacillus, C. coccoides -group,  C. leptum -group,  F. prausznitzii  and all bacteria following batch fermentation of various diets (“blank” means no food diet, “unhealthy” means unhealthy diet, “healthy” means diet based on WHO guidelines, “Paleolithic” means Paleolithic based diet and “inulin” means diet based on inulin) using faecal matter from two volunteers; and 
           [0033]      FIG. 2  shows changes in the log intensity values over time (“t” in hours) for  Aeromonas  sp. and  Bacteroides fragilis  generated by HlTchip analysis for the unhealthy diet (“unhealthy” left-hand bar)), the diet based on WHO guidelines (“healthy” middle bar) and the Paleolithic based diet (“Paleolithic” right-hand bar). 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     Diets 
       [0034]    The following diets were designed with all diets normalised to approximately 2400 kcal per day: 
         [0000]    
       
         
               
             
               
               
               
             
           
               
                 TABLE 1a 
               
               
                   
               
               
                 Unhealthy diet 
               
               
                 Unhealthy 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Breakfast 
                 toast and butter 
               
               
                   
                   
                 glass of milk 
               
               
                   
                 Lunch 
                 cheese sandwich 
               
               
                   
                   
                 bar of chocolate 
               
               
                   
                 Dinner 
                 sausages, chips and beans 
               
               
                   
                 Snack 
                 rice pudding 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
           
               
                 TABLE 2a 
               
               
                   
               
               
                 Diet based on WHO guidelines (WHO technical report series no 916 
               
               
                 “Diet, nutrition and the prevention of chronic diseases” (2003)) 
               
               
                 WHO 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Breakfast 
                 Cheerios cereal and milk 
               
               
                   
                   
                 toast and Flora Pro-Active light margarine 
               
               
                   
                 Lunch 
                 rice and bean salad 
               
               
                   
                   
                 banana 
               
               
                   
                 Dinner 
                 orange juice 
               
               
                   
                   
                 haddock and oven chips with carrots 
               
               
                   
                 Snack 
                 Twix chocolate bar 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
           
               
                 TABLE 3a 
               
               
                   
               
               
                 Paleolithic based diet 
               
               
                 Palaeolithic 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Breakfast 
                 salmon omelette 
               
               
                   
                   
                 half a grapefruit 
               
               
                   
                 Lunch 
                 mixed green vegetable soup with prawns 
               
               
                   
                   
                 strawberries and cherries 
               
               
                   
                 Dinner 
                 chicken and ratatouille 
               
               
                   
                   
                 baked apple with blueberries and honey 
               
               
                   
                 Snacks 
                 celery and carrot sticks 
               
               
                   
                   
                 hazelnuts, dried apricots and figs 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
           
               
                 TABLE 4a 
               
               
                   
               
               
                 Diet based on Frassetto paper (see earlier) 
               
               
                 Frassetto 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Breakfast 
                 pork and pineapple with honey 
               
               
                   
                   
                 carrot juice 
               
               
                   
                 Lunch 
                 tuna salad 
               
               
                   
                   
                 tomato soup 
               
               
                   
                 Dinner 
                 chicken stir fry with broccoli and garlic 
               
               
                   
                   
                 tomato soup 
               
               
                   
                   
                 roast parsnips and mushrooms 
               
               
                   
                 Snacks 
                 carrot juice 
               
               
                   
                   
                 cantaloupe melon 
               
               
                   
                   
                 almonds 
               
               
                   
                   
                 turkey guacamole and tomato lettuce rollups 
               
               
                   
                   
               
             
          
         
       
     
         [0035]    These diets translated into the following amounts of ingredients: 
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 1b 
               
             
             
               
                   
               
               
                 Ingredients of unhealthy diet 
               
             
          
           
               
                   
                 Ingredient 
                 Weight (g) 
               
               
                   
                   
               
             
          
           
               
                   
                 Baked beans 
                 84 
               
               
                   
                 Butter, salted 
                 10 
               
               
                   
                 Cheddar cheese 
                 132 
               
               
                   
                 Milk 
                 240 
               
               
                   
                 Milk chocolate 
                 44 
               
               
                   
                 Oven chips 
                 100 
               
               
                   
                 Pork sausage 
                 200 
               
               
                   
                 Ready to eat rice pudding 
                 113 
               
               
                   
                 Sugar 
                 30 
               
               
                   
                 White bread 
                 108 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 2b 
               
             
             
               
                   
               
               
                 Ingredients of WHO recommended diet 
               
             
          
           
               
                   
                 Ingredient 
                 Weight (g) 
               
               
                   
                   
               
             
          
           
               
                   
                 Banana 
                 136 
               
               
                   
                 Carrots 
                 100 
               
               
                   
                 Cheerios (cereal) 
                 50 
               
               
                   
                 Flora Pro-Active light margarine 
                 5 
               
               
                   
                 Grilled haddock 
                 120 
               
               
                   
                 Milk 
                 300 
               
               
                   
                 Multigrain bread 
                 41 
               
               
                   
                 Olive oil 
                 14 
               
               
                   
                 Orange juice 
                 200 
               
               
                   
                 Oven chips 
                 18 
               
               
                   
                 Red kidney beans 
                 150 
               
               
                   
                 Sweet red peppers 
                 40 
               
               
                   
                 Tomatoes 
                 40 
               
               
                   
                 Twix bar (2 sticks) 
                 58 
               
               
                   
                 White long grain rice 
                 300 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 3b 
               
             
             
               
                   
               
               
                 Ingredients of Paleolithic based diet 
               
             
          
           
               
                   
                 Food 
                 Weight (g) 
               
               
                   
                   
               
             
          
           
               
                   
                 Aubergine 
                 150 
               
               
                   
                 Broccoli 
                 50 
               
               
                   
                 Brown flaxseeds 
                 10 
               
               
                   
                 Carrots 
                 80 
               
               
                   
                 Celery 
                 80 
               
               
                   
                 Celery seeds 
                 3 
               
               
                   
                 Chicken breast, meat only, no skin 
                 250 
               
               
                   
                 Dried blueberries with apple juice 
                 30 
               
               
                   
                 Dried figs 
                 50 
               
               
                   
                 Dried unsulphured apricots 
                 50 
               
               
                   
                 Egg 
                 100 
               
               
                   
                 Farmed Atlantic salmon 
                 200 
               
               
                   
                 Fresh basil 
                 10 
               
               
                   
                 Garlic 
                 1.5 
               
               
                   
                 Ginger root 
                 12.5 
               
               
                   
                 Grapefruit (pink Florida) 
                 123 
               
               
                   
                 Hazelnuts 
                 20 
               
               
                   
                 Honey 
                 10 
               
               
                   
                 Kiwi fruit 
                 76 
               
               
                   
                 Onions 
                 137 
               
               
                   
                 Peas (frozen) 
                 38 
               
               
                   
                 Raw apple with skin 
                 222 
               
               
                   
                 Savoy cabbage 
                 50 
               
               
                   
                 Seedless raisins 
                 30 
               
               
                   
                 Shrimps/prawns 
                 150 
               
               
                   
                 Spinach 
                 31 
               
               
                   
                 Strawberries 
                 100 
               
               
                   
                 Sweet cherries 
                 100 
               
               
                   
                 Sweet yellow peppers 
                 60 
               
               
                   
                 Tahini (sesame seed butter) 
                 28 
               
               
                   
                 Tomatoes 
                 338 
               
               
                   
                 Watercress 
                 19 
               
               
                   
                 White mushrooms 
                 72.5 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 4b 
               
             
             
               
                   
               
               
                 Ingredients of diet based on Frassetto paper (see earlier) 
               
             
          
           
               
                   
                 Food 
                 Weight (g) 
               
               
                   
                   
               
             
          
           
               
                   
                 Avocado 
                 34 
               
               
                   
                 Broccoli 
                 186 
               
               
                   
                 Campbell&#39;s tomato soup 
                 300 
               
               
                   
                 Carrot juice (jar) 
                 600 
               
               
                   
                 Chicken breast (meat only) 
                 250 
               
               
                   
                 Tuna 
                 250 
               
               
                   
                 Garlic 
                 3 
               
               
                   
                 Honey 
                 21 
               
               
                   
                 Lettuce (iceberg) 
                 120 
               
               
                   
                 Melon (Cantaloupe) 
                 120 
               
               
                   
                 Mushrooms 
                 100 
               
               
                   
                 Nuts (almonds) 
                 70 
               
               
                   
                 Olive Oil 
                 30 
               
               
                   
                 Parsnips 
                 120 
               
               
                   
                 Pineapple 
                 200 
               
               
                   
                 Pork tenderloin lean only 
                 140 
               
               
                   
                 Radishes 
                 4 
               
               
                   
                 Hellman&#39;s light mayonnaise 
                 20 
               
               
                   
                 Shallots 
                 12 
               
               
                   
                 Thyme (dried) 
                 1 
               
               
                   
                 Spinach 
                 36 
               
               
                   
                 Tomatoes (red ripe) 
                 160 
               
               
                   
                 Turkey (light meat no skin) 
                 50 
               
               
                   
                   
               
             
          
         
       
     
       Chemical Analysis of Diets 
       [0036]    The menu food for each full day was frozen in liquid nitrogen, freeze-dried and ground in a homogenizer. Assays for ascorbic acid, total phenolics (bound and unbound), individual flavanoids, sugars and starch. 
       (a) Ascorbic Acid Assay 
       [0037]    This assay was based on the methods of Foyer et al. (Plant Physiol., 109, 1047-1057 (1995)) and Hewitt, E. J. et al (Biochem. J., 78, 384-391 (1961)). Briefly, the freeze-dried, ground material was added to 3.5-fold (v/w) of MPA/EDTA (5% (w/v) metaphosphoric acid+1 mM tetrasodium ethylenediaminetetracetic acid) and left on ice for 30 minutes. The suspension was centrifuged for 1 minute at 11,000×g in a microfuge to remove debris and precipitate. 0.25 mL of the supernatant was added to 2.25 mL sodium phosphate buffer (1 M pH 6.0) and the A 265  (absorbance at 265 nm) measured. 25 μL of ascorbate oxidase (400 U·mL −1  in phosphate buffer) was added and mixed. The A 265  was measured again and the decrease in absorbance calculated. The method was calibrated using 0 to 1 mM ascorbate standards in MPA/EDTA. 
       (b) Total Polyphenols Assay 
       [0038]    This assay was based on the Folin-Ciocalteu method as modified by Velioglu, Y. S. et al. (J. Agric. Food Chem., 46, 4113-4117 (1998)) and Vinson, J. A. et al. (J. Agric. Food Chem., 46, 3630-3634 (1998)). Briefly, 500 mg of the freeze-dried, ground material was added to 5 mL of 70% (v/v) aqueous methanol and shaken in a sealed centrifuge tube for 2 hours at 22 degrees centigrade. The suspension was centrifuged at 1,000×g for 10 minutes at 15 degrees centigrade and the supernatant filtered through a 0.45 μm filter. The filtrate was stored at −20 degrees centigrade until assay. 5 mL of methanolic hydrochloric acid (50% methanol+50% 1.2 M HCl) was added to the precipitate which was then resuspended and heated in the sealed centrifuge tube for 2 hours at 90 degrees centigrade. After cooling, the suspension was centrifuged at 1,000×g for 10 minutes at 15 degrees centigrade and the supernatant filtered through a 0.45 μm filter. 
         [0039]    200 μL aliquots of the filtrates were added to 1.5 mL of Folin-Ciocalteu reagent (0.2 M aqueous solution) and allowed to stand at 22 degrees centigrade for exactly 5 minutes. 1.5 mL of sodium bicarbonate solution (6% (w/v) and allowed to stand at 22 degrees centigrade for 90 minutes. The solutions were centrifuged at 1,000×g for 10 minutes at 15 degrees centigrade to remove haze and the absorbances measured at 765 nm. The A 765  were compared with gallic acid standards (0 to 0.2 mg·ml −1 ) in aqueous methanol or methanolic hydrochloric acid as appropriate. Total polyphenol concentrations are expressed as Gallic Acid Equivalents. 
         [0040]    This assay also provided figures for conjugated (ie bound) and free polyphenols. 
       (c) Individual Flavanoids Assay 
       [0041]    This work was carried out by under contract at Cranfield University. Briefly, lipids were removed from the freeze-dried, ground material by the method of Meyer, M. D. et al., (J. Agric. Food Chem., 56, 7439-7445 (2008)) and flavanoids extracted and assayed by HPLC as detailed in Downes, K. et al., (Postharvest Biol. Technol., 54, 80-86 (2009)) for flavonoids and as detailed in Giné Bordonaba, J et al., (J. Agric. Food Chem., 56, 7422-7430 (2008)) for anthocyandins. Components were detected by diode array with reference to known standards. 
       (d) Sugars Assay 
       [0042]    This assay was based on the Lactose/Sucrose/D-Glucose Assay Procedure (K-LACSU) supplied by Megazyme International. Briefly, 500 mg of the freeze-dried, ground material were added to 5 mL of aqueous ethanol and incubated at 85-90 degrees centigrade for 5 minutes. The suspension was quantitatively transferred to a 50 mL volumetric flask and the volume adjusted to 50 mL with sodium acetate buffer (50 mM sodium acetate (pH 4.5)+5 mM calcium chloride) and mixed thoroughly. An aliquot was centrifuged for 1 minute at 11,000×g in a microfuge and 1 mL of the supernatant added to 3 mL of distilled water. This solution was mixed thoroughly and 0.2 mL added to the bottom of three test tubes. One of the following was added to each of the tubes: 0.2 mL of sodium acetate buffer (D-glucose determination), 0.2 mL of β-fructosidase (10 U·mL −1  β-fructosidase in 5% glycerol, 0.1 mg·mL −1  bovine serum albumin and 0.02% sodium benzoate in sodium acetate buffer), (sucrose+D-glucose determination) or 0.2 mL β-galactosidase (380 U·mL −1 β-galactosidase in sodium acetate buffer), (lactose+D-glucose determination). Tubes (including reagent blanks and D-glucose controls) were incubated at 50 degrees centigrade for 20 minutes and 3.0 mL of GOPOD solution (&gt;0.3 U·mL −1  glucose oxidase, &gt;0.016 U·mL −1  peroxidase and 2 μg·mL −1  aminoantipyrine in 25 mM potassium phosphate buffer (pH 7.4)+5.5 mM p-hydroxybenzoic acid and 0.01% sodium azide) added to all tubes and incubated at 50 degrees centigrade for a further 20 minutes. The absorbances were measured at 510 nm and the sugar contents calculated. 
       (e) Starch Assay 
       [0043]    This assay was based on the Total Starch Assay Procedure (K-TSTA) supplied by Megazyme International. Briefly, 100 mg of the freeze-dried, ground material was added to 5 mL of 80% (v/v) aqueous ethanol and incubated at 80-85 degrees centigrade for 5 minutes. The suspension was mixed and a further 5 mL of aqueous ethanol added. The tubes were centrifuged for 10 minutes at 1,800×g and the supernatant discarded. The pellet was re-suspended in aqueous ethanol and stirred. The suspension was centrifuge as before and the supernatant discarded. The pellet was re-suspended in 2 mL of 2 M potassium hydroxide and stirred for approximately 20 minutes in an ice/water bath. 8 mL of sodium acetate buffer (1.2 M sodium acetate (pH 3.8)) was added with stirring and 0.1 mL of α-amylase solution (3,000 U·mL −1  thermostable α-amylase on Ceralpha reagent (blocked p-nitrophenyl maltoheptaoside)) and 0.1 mL of aminoglucosidase solution (3,300 U·mL −1  amyloglucosidase on p-nitrophenyl β-maltoside) added immediately. The suspension was mixed well and incubated at 50 degrees centigrade for 30 minutes with intermittent vortexing. The suspension was quantitatively transferred to a 100 mL volumetric flask and the volume adjusted to 100 mL. The flask was mixed well and an aliquot of the solution were centrifuged for 1 minute at 11,000×g in a microfuge. 0.1 mL of the aliquot were transferred to a test tube and 3.0 mL of GOPOD solution added. The tube (together with glucose standard solutions and reagent blanks) was incubated for 20 minutes at 50 degrees centigrade. The absorbance was measured at 510 nm and the starch content calculated. 
       (f) Carotenoid Assay 
       [0044]    The assay was carried out by Intertek ASG (Manchester, England). Briefly, 0.5 g of the freeze-dried, ground material was extracted in 20 mL acetone with ultrasonication for 30 minutes. Individual carotenoids were separated on an Agilent 1200 Series HPLC with Diode Array Detection and peaks compared with commercially available known standards. 
       (g) Fibre Assay 
       [0045]    This assay was carried out using the Megazyme Total Dietary Fibre Assay Procedure (K-TDFR, AOAC Method 991.43) supplied by Megazyme International. Briefly, duplicate 1 g freeze-dried, ground material (defatted with 3 extractions in iso-hexane and dried) were accurately weighed into beakers and dispersed in 40 mL of buffer (50 mM 2-(N-morpholino)ethanesulfonic acid (MES)+50 mM tris(hydroxymethyl)aminomethane (tris), pH 8.2 at 24 degrees centigrade). 0.05 mL of heat-stable α-amylase solution (˜10,000 U·ml −1 ) was added, while stirring at low speed. Each beaker was covered with aluminium foil squares and placed in a shaking water bath at 95 degrees centigrade for 35 minutes with continuous agitation. The beakers were removed and cooled to 60 degrees centigrade. The side walls of the beakers and spatula were rinsed in 10 mL of water and 0.1 mL of protease solution (˜350 U·ml −1 ) was added to each beaker and incubated at 60 degrees centigrade for 30 minutes with agitation. 5 mL of 561 mM hydrochloric acid was added to each beaker with stirring and the pH adjusted to between 4.1-4.8. 0.2 mL of amyloglucosidase solution (3,300 U·ml −1 ) was added and the beakers incubated at 60 degrees centigrade for 30 minutes with agitation. The enzyme mixtures were filtered through pre-weighed crucibles containing 1 g of silica (Celite) and the residue washed twice with 10 mL of distilled water preheated to 70 degrees centigrade. The filtrate and water washings were retained for determination of soluble fibre. The insoluble fibre residues were washed twice with 10 mL of ethanol, then 10 mL of acetone, then dried overnight in a 103 degrees centigrade oven and weighed (insoluble fibre). 4 volumes of 96% ethanol at 60 degrees centigrade were added to the filtrate containing the soluble fibre and a precipitate allowed to form at room temperature for 60 minutes. The mixtures were filtered through pre-weighed crucibles containing 1 g of Celite and the residue washed twice with 15 mL of 78% ethanol, twice with 15 mL of 96% ethanol and twice with 15 mL of acetone. The crucibles were then dried overnight in a 103 degrees centigrade oven and weighed (soluble fibre). One set of crucibles were incinerated at 525 degrees centigrade for 5 hours to determine the ash content and the remaining set were assayed for protein using the Lowry assay for insoluble proteins (Lowry, O. H. et al., J. Biol. Chem. 193, 265-275 ((1951)). Ash and protein contents were subtracted from the apparent fibre weights to give true fibre values. Blank assays were run in parallel to eliminate reagent effects. Total fibre was the sum of the soluble and insoluble weights. 
       Results of Chemical Analysis 
       [0046]    Table 5 summarises the results of the chemical analysis. 
         [0047]    The unhealthy diet (UH) contained moderate amounts of polyphenolic/antioxidant compounds (615 mg GAE·diet −1 ), with a vitamin C level surprisingly above the UK Recommend Daily Allowance of 60 mg. However the individual flavanoids assayed were not detectable suggesting that the total phenolic assay was only detecting non-flavanoid antioxidants in this sample. Starch, sucrose and lactose levels were relatively high in this diet, reflecting its ‘processed food’/dairy-containing composition. Glucose levels were relatively low, reflecting the lack of vegetable material, particularly fruit. 
         [0048]    The diet based on WHO guidelines (HE) contained higher levels of both polyphenolic/antioxidant compounds (998 mg GAE·diet −1 ) and vitamin C (176 mg·diet −1 ). It also contained 6 of the 14 assayed flavanoids. Again, starch, sucrose and lactose levels were relatively high in this diet due to the inclusion of a large quantity of carbohydrates specified in the WHO guidelines and the dairy component. Contrary to the unhealthy diet, glucose levels were moderately high, reflecting the inclusion of vegetable material. 
         [0049]    For the diet based on the Frassetto paper (FR), the levels of both polyphenolic/antioxidant compounds and vitamin C were comparable to the HE diet (990 mg GAE·diet −1  and 153 mg·diet −1 , respectively). It also contained 6 of the 14 assayed flavanoids, but not the same six as the HE diet, i.e. epicatechin and quercetin-3,4-diglucoside in place of kaempferol and quercetin. Carotenoids were also assayed with β-carotene, lycopene and xanthophyll being detected at significant levels. As would be expected from such a diet, levels of starch and lactose were low, reflecting the lack of processed carbohydrates and dairy products. Glucose levels were high, due to the inclusion of high amounts of vegetable material. Somewhat surprisingly, sucrose levels were fairly high, possibly due to the processed tomato soup. The significant levels of lactose probably also arose from the inclusion of the soup. 
         [0050]    The Palaeolithic based diet (PA) contained levels of both polyphenolic/antioxidant compounds and vitamin C higher than the HE or FR diets (1719 mg GAE·diet −1  and 353 mg·diet −1 , respectively) and contained 9 of the 14 assayed flavanoids, with the profile differing from both the HE and FR diets. This reflects the higher levels of plant material in the Palaeolithic based diet compared with the others. Carotenoids were also assayed with β-carotene, lycopene and xanthophyll being detected at significant levels, but with lower lycopene levels than the FR diet due to the latter&#39;s reliance on tomato soup. Levels of sugar and starch in the Palaeolithic based diet followed the trends of the diet based on the Frassetto paper, but the levels of starch, sucrose and lactose were lower (with lactose not significantly different from zero), reflecting a more strict adherence to a Palaeolithic diet. The higher level of glucose is almost certainly due to the larger proportion of fruit in this diet. The levels of total fibre was similar to that of the diet based on Frassetto paper and superior to those of the unhealthy diet or the diet based on WHO guidelines. A high fibre diet is generally considered to lead to higher retention times of nutrients in the gut which, in turn, leads to a higher level of absorbance of nutrients through the gut wall. Furthermore soluble fibre is broken down into short chain fatty acids which in turn provide a good environment for bacteria. 
         [0000]    
       
         
               
             
               
               
               
               
               
             
               
             
               
               
               
               
               
             
               
             
               
               
               
               
               
             
               
             
               
               
               
               
               
             
               
             
               
               
               
               
               
             
               
             
               
               
               
               
               
             
           
               
                 TABLE 5 
               
             
             
               
                   
               
               
                 Results of chemical analysis of daily diets (“UH” means unhealthy diet, 
               
               
                 “HE” means diet based on WHO guidelines, “FR” means diet based 
               
               
                 on Frassetto paper and “PA” means Paleolithic based diet; “GAE” 
               
               
                 means Gallic Acid Equivalents; “na” means not assayed; “nd” means 
               
               
                 not detected; *Values are means of two determinations ± standard deviations 
               
               
                 (SD) otherwise values are means of three determinations ± SD) 
               
             
          
           
               
                   
                 UH 
                 HE 
                 FR 
                 PA 
               
               
                   
                   
               
             
          
           
               
                 Antioxidants 
               
             
          
           
               
                 Conjugated polyphenols 
                 330 ± 13  
                 728 ± 15  
                 492 ± 18  
                 764 ± 58  
               
               
                 (mg GAE · diet −1 ) 
               
               
                 Free polyphenols 
                 285 ± 0  
                 270 ± 5  
                 498 ± 6  
                 955 ± 23  
               
               
                 (mg GAE · diet −1 ) 
               
               
                 Total polyphenols 
                 615 ± 13  
                 998 ± 28  
                 990 ± 38  
                 1719 ± 137  
               
               
                 (mg GAE · diet −1 ) 
               
               
                 Vitamin C (mg · diet −1 ) 
                 74 ± 3  
                 176 ± 5  
                 153 ± 12  
                 353 ± 22  
               
             
          
           
               
                 Carbohydrates 
               
             
          
           
               
                 Starch (g · diet −1 ) 
                 8.22 ± 0.26 
                 20.19 ± 0.17  
                 2.50 ± 0.22 
                 0.45 ± 0.03 
               
               
                 Glucose (g · diet −1 ) 
                 1.19 ± 0.10 
                 11.9 ± 0.5  
                 39.5 ± 0.2  
                 59.5 ± 1.2  
               
               
                 Sucrose(g · diet −1 ) 
                 60.6 ± 1.7  
                 54.9 ± 1.2  
                 63.5 ± 0.7  
                 19.3 ± 2.7  
               
               
                 Lactose (g · diet −1 ) 
                 29.4 ± 0.4  
                 26.7 ± 1.0  
                 11.2 ± 0.3  
                 0.30 ± 0.52 
               
             
          
           
               
                 Carotenoids 
               
             
          
           
               
                 Lycopene (mg · diet −1 ) 
                  0.9 ± 0.0* 
                  1.3 ± 0.2* 
                 19.8 ± 0.0* 
                  5.8 ± 0.0* 
               
               
                 Xanthophyll (mg · diet −1 ) 
                  0.0 ± 0.0* 
                  0.5 ± 0.0* 
                  4.5 ± 0.3* 
                  6.7 ± 0.3** 
               
               
                 β-Carotene (mg · diet −1 ) 
                  0.2 ± 0.2* 
                 11.2 ± 0.0* 
                 16.5 ± 0.3* 
                 13.3 ± 0.0* 
               
             
          
           
               
                 Flavanoids 
               
             
          
           
               
                 Apigenin (mg · diet −1 ) 
                 nd 
                 3.60 ± 0.43 
                 9.49 ± 2.32 
                 nd 
               
               
                 Cyanidin-3-glucoside 
                 nd 
                 nd 
                 nd 
                 60.6 ± 4.19 
               
               
                 (mg · diet −1 ) 
               
               
                 Cyanidin-3-rutinoside 
                 nd 
                 nd 
                 nd 
                  2.67 ± 0.448 
               
               
                 (mg · diet −1 ) 
               
               
                 Delphinidin (mg · diet −1 ) 
                 nd 
                 nd 
                 nd 
                 nd 
               
               
                 Epicatechin (mg · diet −1 ) 
                 nd 
                 nd 
                 58.8 ± 17.8 
                 64.6 ± 13.7 
               
               
                 Hesperetin (mg · diet −1 ) 
                 nd 
                 nd 
                 nd 
                 nd 
               
               
                 Kaempferol (mg · diet −1 ) 
                 nd 
                 0.29 ± 0.01 
                 nd 
                 nd 
               
               
                 Luteolin (mg · diet −1 ) 
                 nd 
                 nd 
                 nd 
                 nd 
               
               
                 Myricetin (mg · diet −1 ) 
                 nd 
                 0.43 ± 0.03 
                 2.20 ± 0.11 
                 3.25 ± 0.20 
               
               
                 Pelargonidin-3-glucoside 
                 nd 
                 nd 
                 nd 
                 21.4 ± 1.14 
               
               
                 (mg · diet −1 ) 
               
               
                 Quercetin (mg · diet −1 ) 
                 nd 
                 0.35 ± 0.01 
                 nd 
                 2.86 ± 0.10 
               
               
                 Quercetin-3,4-diglucoside 
                 nd 
                 nd 
                 7.71 ± 0.58 
                 65.0 ± 1.23 
               
               
                 (mg · diet −1 ) 
               
               
                 Quercetin-3-glucoside 
                 nd 
                 3.21 ± 0.11 
                 4.26 ± 0.17 
                 18.8 ± 0.73 
               
               
                 (mg · diet −1 ) 
               
               
                 Quercetin-4-glucoside 
                 nd 
                 2.21 ± 0.15 
                 8.04 ± 0.81 
                 29.6 ± 0.92 
               
               
                 (mg · diet −1 ) 
               
             
          
           
               
                 Fibre 
               
             
          
           
               
                 Insoluble fibre (g · diet −1 ) 
                 11.5 ± 0.3* 
                 35.0 ± 0.7* 
                 57.2 ± 9.3* 
                  54.8 ± 5.70* 
               
               
                 Oligofructans (g · diet −1 ) 
                 1.74 ± 0.39 
                 2.90 ± 0.31 
                 5.05 ± 0.04 
                 6.68 ± 0.18 
               
               
                 Soluble fibre (g · diet −1 ) 
                  3.2 ± 0.2* 
                  6.4 ± 0.2* 
                  5.4 ± 0.3* 
                  6.9 ± 2.2* 
               
               
                 Total fibre (g · diet −1 ) 
                 14.7 ± 0.4* 
                 41.4 ± 0.7* 
                 62.6 ± 9.3* 
                 61.7 ± 6.1* 
               
               
                   
               
             
          
         
       
     
         [0051]    Table 6 summarise further compositional data relating to the diets obtained from Nutrientdata.com. 
         [0000]    
       
         
               
             
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 6 
               
             
             
               
                   
               
               
                 Compositional data relating to the diets obtained from 
               
               
                 Nutrientdata.com (“UH” means unhealthy diet, “HE” means 
               
               
                 diet based on WHO guidelines, “FR” means diet based on 
               
               
                 Frassetto paper and “PA” means Paleolithic based diet) 
               
             
          
           
               
                 Nutrient 
                 UH 
                 HE 
                 FR 
                 PA 
               
               
                   
               
             
          
           
               
                 Kilocalories 
                 2,433 
                 2,435 
                   
                 2,414 
               
               
                 Protein (% of energy) 
                 18 
                 14 
                 30 
                 30 
               
               
                 Carbohydrate (% of energy) 
                 30 
                 62 
                   
                 41 
               
               
                 Sugar (g) 
                 92 
                 86 
                   
                 169 
               
               
                 Sucrose (g) 
                 4.5 
                 10 
                   
                 17 
               
               
                 Glucose (g) 
                 1.4 
                 9.6 
                   
                 67 
               
               
                 Fructose (g) 
                 1.3 
                 9.6 
                   
                 62 
               
               
                 Lactose (g) 
                 13 
                 0.2 
                   
                 0.2 
               
               
                 Total fat (% of energy) 
                 52 
                 24 
                   
                 29 
               
               
                 Saturated fat (% of energy) 
                 25 
                 9 
                   
                 5.4 
               
               
                 Polyunsaturated fat 
                 5 
                 2.4 
                   
                 8.8 
               
               
                 (% of energy) 
               
               
                 Trans fat (% of energy) 
                 0 
                 0 
                   
                 0 
               
               
                 Monounsaturated fat 
                 18 
                 10 
                   
                 10.8 
               
               
                 (% of energy) 
               
               
                 ω-6 fatty acids (g) 
                 11 
                 5.1 
                 17 
                 8.7 
               
               
                 ω-3 fatty acids (g) 
                 1.3 
                 1.1 
                 1.6 
                 14 
               
               
                 ω-6/ω-3 ratio 
                 8.7 
                 4.6 
                 10.6 
                 0.6 
               
               
                 Potassium (g) 
                 2.1 
                 4.5 
                   
                 7.2 
               
               
                 Sodium (g) 
                 4.0 
                 1.5 
                   
                 0.92 
               
               
                 Potassium/Sodium ratio 
                 0.53 
                 3.05 
                   
                 7.8 
               
               
                   
               
             
          
         
       
     
         [0052]    From table 6 it is apparent that the protein:carbohydrate:fat ratio of the Paleolithic based diet was 30:41:29 with the polyunsaturated to saturated fat ratio being 1.6 (close to the 1.4 proposed by Eaton et al.). The protein levels translate into 109 g/daily diet for the unhealthy diet, 79 g/daily diet for the diet based on WHO guidelines and 182 g/daily diet for the Paleolithic based diet. The sodium level is comparatively low. One feature of the Palaeolithic diet is the low of ω-6:ω-3 fatty acids ratio which is at odds with the current dietary advice that this ratio should be about 10:1 and also at odds with Simopoulos, A. P. (Biomed. Pharmacother., 56, 365-379, (2002)) and Simopoulos, A. P. (World Rev. Nutrit. Dietet., 92, 1-174 (2003)) that the ratio should be more in the region of between 3:1 and 1:1. Cordain L. et al. (Am. J. Clin. Nutrit., 71, 682-692 (2000)) suggests that in hunter-gatherer diets the ratio is 1.5:1. 
       Digestion of Daily Diets 
       [0053]    The aforementioned daily diets were split into the following groups for treatment in an artificial gut to test for their effects on the gut microbiota 
         [0000]    
       
         
               
             
               
               
               
               
             
               
               
               
               
               
               
               
               
             
               
               
               
               
               
               
               
               
             
           
               
                 TABLE 7 
               
             
             
               
                   
               
               
                 Ingredients of diets split by groups as for treatment in an artificial gut (“UH” means 
               
               
                 unhealthy diet, “HE” means diet based on WHO guidelines, “FR” means Frasetto based diet 
               
               
                 and “PA” means Paleolithic based diet; pre-digestions were performed with (+) or without (−) 
               
               
                 bile; “*” means that PA7 and PA13 were combined into PA3 with the figures for the 
               
               
                 combination given under PA3) 
               
             
          
           
               
                   
                   
                   
                 per 
               
               
                   
                 start amount 
                 contribution 
                 fermentation 
               
             
          
           
               
                 Designation 
                 Contents 
                 Food groups 
                 Bile 
                 g 
                 % 
                 % 
                 g 
               
               
                   
               
             
          
           
               
                 UH1 
                 Baked beans, ready to eat rice pudding, white 
                 Starchy 
                 − 
                 305 
                 100 
                 68.9 
                 1.516 
               
               
                   
                 bread 
                 ingredients 
               
               
                 UH2 
                 Salted butter, Cheddar cheese, milk 
                 Fat and protein 
                 + 
                 382 
                 6 
                 5.2 
                 0.114 
               
               
                 UH9 
                 Milk chocolate 
                 Milk chocolate 
                 + 
                 44 
                 6 
                 0.6 
                 0.013 
               
               
                 UH10 
                 Oven chips 
                 Oven chips 
                 + 
                 100 
                 100 
                 22.6 
                 0.497 
               
               
                 UH11 
                 Pork Sausage 
                 Pork Sausage 
                 + 
                 200 
                 6 
                 2.7 
                 0.060 
               
               
                 HE1 
                 Cheerios (cereal), multigrain bread, red 
                 Starchy 
                 − 
                 541 
                 100 
                 40.5 
                 0.892 
               
               
                   
                 kidney beans, white long grain rice 
                 ingredients 
               
               
                 HE2 
                 Grilled haddock, milk, olive oil 
                 Fat and protein 
                 + 
                 434 
                 6 
                 2.0 
                 0.043 
               
               
                 HE3 
                 Banana, orange juice, peach 
                 Fruit 
                 − 
                 486 
                 100 
                 36.4 
                 0.801 
               
               
                 HE4 
                 Carrots, cucumber with peel, sweet red 
                 Vegetables 
                 − 
                 260 
                 100 
                 19.5 
                 0.429 
               
               
                   
                 peppers, tomatoes 
               
               
                 HE10 
                 Oven chips 
                 Oven chips 
                 + 
                 18 
                 100 
                 1.3 
                 0.030 
               
               
                 HE12 
                 Twix bar (2 sticks) 
                 Twix bar (2 
                 + 
                 58 
                 6 
                 0.3 
                 0.006 
               
               
                   
                   
                 sticks) 
               
               
                 FR1 
                 olive oil, salmon, prawns 
                 Fat and protein 
                 + 
                 399 
                 6 
                 1.6 
                 0.036 
               
               
                 FR2 
                 melon, lemon juice, blueberries, avocado 
                 Fruit 
                 − 
                 424 
                 100 
                 29.0 
                 0.638 
               
               
                 FR3 
                 spinach, tomatoes, cucumber, raw carrot, 
                 Vegetables 
                 − 
                 992 
                 100 
                 67.9 
                 1.494 
               
               
                   
                 steamed broccoli, lettuce, tomatoes, red 
               
               
                   
                 onion 
               
               
                 FR4 
                 pork chops 
                 Protein 
                 + 
                 280 
                 6 
                 1.1 
                 0.025 
               
               
                 FR5 
                 sliced almonds 
                 Seeds 
                 + 
                 72 
                 6 
                 0.3 
                 0.007 
               
               
                 PA3* 
                 Grapefruit, Kiwifruit, apple with skin, 
                 Fruit 
                 − 
                 791 
                 100 
                 40.2 
                 0.885 
               
               
                   
                 strawberries, sweet cherries 
               
               
                 PA4 
                 Aubergine, broccoli, carrots, celery, fresh 
                 Vegetables 
                 − 
                 1130 
                 100 
                 57.4 
                 1.264 
               
               
                   
                 basil, garlic, ginger root, onions, peas 
               
               
                   
                 (frozen), Savoy cabbage, spinach, sweet 
               
               
                   
                 yellow peppers, tomatoes, watercress, white 
               
               
                   
                 mushrooms 
               
               
                 PA5 
                 Chicken breast (meat only, no skin), egg, 
                 Protein 
                 + 
                 700 
                 6 
                 2.1 
                 0.047 
               
               
                   
                 farmed Atlantic salmon, shrimps/prawns 
               
               
                 PA6 
                 Brown flaxseeds, celery seeds, hazelnuts, 
                 Seeds 
                 + 
                 61 
                 6 
                 0.2 
                 0.004 
               
               
                   
                 tahini 
               
               
                 PA7* 
                 Dried blue berries with apple juice, dried 
                 Dried fruit 
               
               
                   
                 figs, dried unsulphured apricots, seedless 
               
               
                   
                 raisins 
               
               
                 PA13* 
                 Honey 
                 Honey 
               
               
                   
               
             
          
         
       
     
       (a) Pre-Digestion 
       [0054]    Daily diets were separated into components of similar protein, fat or carbohydrate composition as shown in table 7 and pre-digestion performed according to Miller et al. (Am. J. Clin. Nutr., 34, 2248-2256 (1981)). To each component was added sufficient water to obtain a suspension after mixing with a hand blender, this suspension was adjusted to pH 2.0 with 6 M HCl at which point Hog pepsin was added to a final concentration of 5 mg/mL. The suspension was then incubated for 2 hours at 37 degrees centigrade after which the pH was adjusted to pH&gt;5.0 with 6 M NaOH. Pancreatin was then added to a final concentration of 0.8 mg/mL. Bile was then added to fat based components to a final concentration of 5 mg/mL. The pH was further increased to 7.0 and maintained neutral with 1 M NaOH and 1 M HCL by means of a pH controller (Electrolab) for 2 hours at 37 degrees centigrade. Degradation products were exhaustively removed by dialysis of the resulting suspension for 26 hours against water in a dialysis tube (Spectra/Por) with a 1 kDa molecular weight cut-off (Serve Electrophoresis GmbH) at 8-12 degrees centigrade with constant removal of the permeate (water was refreshed continuously) to simulate absorption of smaller molecules through the wall of the small intestine. The retentate was freeze-dried. 
       (b) Batch Fermentation 
       [0055]    An estimate of the amount of each of the retentates which should contribute to that which is then fermented were estimated from the literature and is given in table 7 under the column entitled “contribution”. The relevant amounts of each retentate were accordingly combined to reconstitute the daily diet after pre-digestion. Fermentations were performed based on both equal weights of reconstituted daily diets as well as using amounts normalised on the relative contribution of each diet. Diets were assumed to be of equal caloric content prior to pre-digestion. Relative amounts of each diets used in the fermentations were calculated based on their calculated total weight after pre-digestion taking into account the relative contribution of each ingredient group. 
         [0056]    Batch fermentations with pH control were performed in triplicate with faecal matter of two different healthy human volunteers who had not been prescribed antibiotics for at least 6 months prior to the study and had no history of any gastrointestinal disease. The faecal matter was, immediately after collection, stored at 37 degrees centigrade under anaerobic conditions. The faecal matter was diluted 10-fold in anaerobic phosphate buffered saline (PBS) (8 g NaCl, 0.2 g KCL, 1.15 g Na 2 HPO 4 , 0.2 g KH 2 PO 4 , pH=7.3) and homogenised in a stomacher for 2 minutes creating a faecal slurry. 
         [0057]    Fermentations were performed in 300 mL water-jacketed chemostats (Soham Scientific) filled with 180 mL basal medium (per liter, 2 g peptone water (Oxoid), 2 g yeast extract (Bacto), 2 g NaHCO 3 , 0.5 g bile salts No3 (Oxoid), 0.5 g L-cysteine, 10 mL of each of the following solutions NaCl (10 g/L; Fisher Scientific), K 2 HPO 4  (4 g/L; Merck), KH 2 PO 4  (4 g/L; Sigma), MgSO 4 .7H 2 O (1 g/L; Merck), CaCl 2 .6H 2 O (1 g/L; Fisher Scientific), 10 mL hemin solution (0.5 g/L; Sigma), 4 mL resazurin solution (0.25 g/L (Brocades Stheeman &amp; Pharmacia)), 2 mL polysorbate 80, 10 μL vitamin K1). The basal medium was initially autoclaved at 121 degrees centigrade for 15 minutes and then maintained at 37 degrees centigrade and the pH maintained at pH 6.8-7.0 by means of a pH controller (Electrolab). The basal medium was continuously sparged with O 2 -free N 2 . The combined retentates for each of the diets from the pre-digestion step was re-suspended in 20 mL basal medium and added to the chemostat and inoculated with 20 mL of faecal slurry. The final concentration of the combined retentates for each diet was 1% w/v when diets were equalised on mass or normalised based on relative contribution with the diet with the lowest contribution set at 0.5% w/v in a total volume of 220 mL. Multiple 1 mL samples were withdrawn from the chemostat at 0, 4, 8, 19, 27, 44 hours. The samples were centrifuged for 2 minutes on a table top centrifuge at maximum speed to harvest cells were from the supernatant. Both pellets and supernatant were frozen at −20 degrees centigrade for later use. 
         [0058]    Blank and inulin only fermentations (no pre-digestion required) were conducted with the amount of inulin matching the amount of combined retentates for each diet. Inulin was used as a positive control to confirm that fermentation was taking place 
       DNA Isolation 
       [0059]    DNA isolation from frozen cell pellets for microbial quantification was carried out with the Stool isolation kit from Qiagen according to the manufacturer&#39;s instructions with the following modifications. 600-650 mg 0.1 mm zirconia/silica glass beads (BioSpec Products) was added to cells re-suspended in a cell lysis buffer (ASL buffer provided in kit). The suspension with beads was subsequently shaken for 45 seconds at speed setting 6 in a high-speed benchtop reciprocating device for disruption of cell membranes (Fastprep® FP120 (MP Biomedicals)). This process led to mechanical lysis of the cells. The obtained suspension was incubated for 5 minutes at 95 degrees centigrade and the obtained DNA stored at −20 degrees centigrade until further use. 
         [0000]    Microbial Quantification by qPCR 
         [0060]    Primers (Applied Biosystems or Invitrogen) for each of the seven targets, reference DNA, target organisms, genome weights and polymerase chain reaction (PCR) conditions are listed in 8. Quantitative PCR reactions and subsequent dissociation analysis were performed on an Applied Biosystems 7500 real time PCR machine using the 7500 Real-Time PCR System Sequence Detection Software, Version 1.3.1 (Applied Biosystems). Assays were performed in 25 μL volumes containing 12.5 μL POWER SYBR Green I PCR Master Mix, forward and reverse primers and 2.5 μL of a 10 fold dilution of the extracted DNA. 
         [0000]    
       
         
               
             
               
               
               
               
               
             
           
               
                 TABLE 8 
               
             
             
               
                   
               
               
                 PCR conditions and reference strains used for bacterial enumeration 
               
             
          
           
               
                 PCR target 
                   
                   
                   
                   
               
               
                 (Amplicon size, refer- 
                   
                   
                   
                 Primer 
               
               
                 ence DNA, size of 
                 Anneal- 
                   
                 sequences 
                 SEQ 
               
               
                 reference DNA) 
                 ing** 
                 primers (nM) 
                 (5′--&gt;3′) 
                 ID 
               
               
                   
               
               
                 Total bacteria (466, 
                 55 
                 F_eub (100) 
                 TCCTACGGGAGGCAGCA 
                  1 
               
               
                   F .  prausznitzii   
                   
                   
                 GT 
                   
               
               
                 ATCC 27766 16S DNA 
                   
                 R_eub (100) 
                 GGACTACCAGGGTATCT 
                  2 
               
               
                 PCR product*, 
                   
                   
                 AATCCTGTT 
                   
               
               
                 1540 bp) 
                   
                   
                   
                   
               
               
                   
               
               
                 
                   Bifidobacterium 
                 
                 55/60 
                 g-Bifid-F (100) 
                 CTCCTGGAAACGGGTGG 
                  3 
               
               
                 (550,  B .  longum   
                   
                 g-Bifid-R (100) 
                 GGTGTTCTTCCCATATCT 
                  4 
               
               
                 ATCC15707, 3 Mb) 
                   
                   
                 ACA 
                   
               
               
                   
               
               
                 
                   Bacteroides 
                 
                 55 
                 g-Bfra-F (100) 
                 ATAGCCTTTCGAAAGRA 
                  5 
               
               
                   fragilis  group 
                   
                   
                 AGAT 
                   
               
               
                 (495,  B .  eggerthi   
                   
                 g-Bfra-R (100) 
                 CCAGTATCAACTGCAAT 
                  6 
               
               
                 ATCC 27754, 1.6 Mb) 
                   
                   
                 TTTA 
                   
               
               
                   
               
               
                 
                   Clostridium 
                 
                 55 
                 g-Ccoc-F(100) 
                 AAATGACGGTACCTGAC 
                  7 
               
               
                   coccoides  group 
                   
                   
                 TAA 
                   
               
               
                 (440,  R .  productus   
                   
                 g-Ccoc-R (100) 
                 CTTTGAGTTTCATTCTTG 
                  8 
               
               
                 ATCC 27340, 4 Mb) 
                   
                   
                 CGAA 
                   
               
               
                   
               
               
                 
                   Clostridium 
                 
                 55 
                 sp-Clept-F (100) 
                 GCACAAGCAGTGGAGT 
                  9 
               
               
                   leptum  group(239, 
                   
                 sp-Clept-R (100) 
                 CTTCCTCCGTTTTGTCAA 
                 10 
               
               
                   F .  prausznitzii   
                   
                   
                   
                   
               
               
                 ATCC 27766 16S DNA 
                   
                   
                   
                   
               
               
                 PCR product*, 
                   
                   
                   
                   
               
               
                 1540 bp) 
                   
                   
                   
                   
               
               
                   
               
               
                   F   prausznitzii  (199, 
                 62/64 
                 Fpr1 (100) 
                 AGATGGCCTCGCGTCCG 
                 11 
               
               
                   F .  prausznitzii   
                   
                   
                 A 
                   
               
               
                 ATCC 27766 16S DNA 
                   
                 Rpr1 (100) 
                 CCGAAGACCTTCTTCCT 
                 12 
               
               
                 PCR product*, 
                   
                   
                 CC 
                   
               
               
                 1540 bp) 
                   
                   
                   
                   
               
               
                   
               
               
                   Lactobacillus  (340, 
                 58/63 
                 Lac1 (800) 
                 AGCAGTAGGGAATCTTC 
                 13 
               
               
                   L .  reuteri   
                   
                   
                 CA 
                   
               
               
                 ATCC 55730, 2 Mb) 
                   
                 Lab-0677 (800) 
                 CACCGCTACACATGGAG 
                 14 
               
               
                   
               
               
                   B .  fragilis  (243, 
                 60 
                 BaFRA-F (1000) 
                 TGATTCCGCATGGTTTC 
                 17 
               
               
                 
                   Bacteroides fragilis 
                 
                   
                   
                 ATT 
                   
               
               
                 CMCC 2151, 1.6 Mb) 
                   
                 BaFRA-R (1000) 
                 CGACCCATAGAGCCTTC 
                 18 
               
               
                   
                   
                   
                 ATC 
                   
               
               
                   
               
               
                   E .  coli  O157:H7 
                 60 
                 EcO157F (200) 
                 TCGAGCGGACCATGATC 
                 19 
               
               
                 (63, E. coli 
                   
                   
                 A 
                   
               
               
                 O157:H7 CMCC 
                   
                 EcO157R (200) 
                 GGCGGCGTCTGAGATAA 
                 20 
               
               
                 3571, 2.5 Mb) 
                   
                   
                 CA 
               
               
                   
               
               
                 * F .  prausnitzii  is difficult to cultivate therefore the  F .  prausnitzii  16S rDNA is amplified with primers TPU1 (AGAGTTTGATCMTGGCTCAG) (primer Seq. Id. 15) and RTU8 (AAGGAGGTGATCCANCCRCA) (primer Seq. Id. 16) to serve as a reference 
               
               
                 **Each amplification consisted of a hold at 10′95° C. followed by 40 cycles of 15″ at 95° C., variable annealing each time for 20″ and extension between 60-72° C. each time for 1 min. 
               
             
          
         
       
     
         [0061]    For quantitative analysis the threshold cycle (Ct) of each sample was compared to a standard curve made from serial DNA dilutions of chromosomal DNA of the corresponding reference strain. The number of cells equivalent to one μL of reference DNA is calculated by dividing the DNA concentration by the genome weight. The genome weight in turn is calculated by multiplying the base pair weight (607.4 g/mol) with the relevant genome size in by and divided by the Avogadro number (6.02E+23). Calculation is done with a copy number of the reference material of 1 indicating that one target genome or 16S recombinant DNA (rDNA) molecule is representative for one bacterial cell. Results were expressed as copy numbers/mL taking into account the dilution steps in the DNA isolation method. 
         [0062]      FIGS. 1   a  and  1   b  show that there is a significant decrease of  F. prausznitzii  in the unhealthy diet whilst  Faecalibacterium prausznitzii  was supported for the diet based on WHO guidelines and the Paleolithic based diet.  Faecalibacterium prausznitzii  is a bacterium which is thought to have anti-inflammatory properties and absent or less dominant in patient suffering from inflammatory bowel disease. 
         [0063]      FIGS. 2   a  to  2   c  and  FIGS. 3   a  to  3   c , the latter set of figures for diets normalised on the relative contribution of each diet, show that whilst there is, as expected some variation in the numbers of microbes from volunteer to volunteer, the Paleolithic based diet generally shows higher total levels of microbes. 
         [0064]    Semi-quantitative analysis of the levels of bacteria using HITChip analysis Human intestinal tract chip (HITChip) analysis was performed by GI-Health B.V. according to Rajilic-Stojanovic, M. (Diversity of the human gastrointestinal microbita novel perspectives from high throughput analyses (2007)). Briefly the 16S rDNA was amplified using the primers T7prom-Bact-27-for (5′-TGA ATT GTA ATA CGA CTC ACT ATA GGG GTT TGA TCC TGG CTC AG-3′) (primer Seq. Id. 17) and Uni-1492-rev (5′-CGG CTA CCT TGT TAC GAC-3′) (primer Seq. Id. 18) (GI-Health B.V.). The PCR product was purified and quantified, followed by in vitro transcription of the T7-promoter, introduced via the T7prom-Bact-27-for primer, using the Riboprobe System (Promega). Generated RNA, labelled with amino-allyl-modified nucleotides, was treated with deoxyribonuclease (DNase), purified and coupled to either Cy3 or Cy5 (both reactive water-soluble fluorescent dyes of the cyanine dye family) with CyDye using the Post-Labeling Reactive Dye (Amersham Biosciences). Custom microarrays were synthesised by Agilent Technologies (Agilent Technologies). Each array was hybridised with two samples, labelled with Cy3 and Cy5 respectively and measured. Target mixtures were created by fragmenting labelled RNA mixtures using Ambion fragmentation reagent (Ambion) for 20 minutes at 70 degrees centigrade. Arrays were hybridised overnight, washed and dried. Data was extracted from microarray images using Agilent extraction software and normalised. 
         [0065]    The results are illustrated in  FIG. 2  which show changes in the log intensity values over time (hours) for  Aeromonas  sp. and  Bacteroides fragilis  generated by HlTchip analysis for the unhealthy diet (“unhealthy”), the diet based on WHO guidelines (“healthy”) and the Paleolithic based diet (“Paleolithic”). HlTchip and qPCR results showed that  Bacteroides  was increased in the fermentation of the Palaeolithic based diet compared to the other diets (taking into account that total fermentation was less for the Palaeolithic based diet (see table 9) so even though less material was fermented comparable amounts of  bacteroides  were seen for the Palaeolithic based diet suggesting that if fermentable levels were equal the number of  Bacteroides  for the Palaeolithic based diet would be higher). Similarly HlTchip analysis also showed an increase in  Aeromonas  sp. for the fermentation of the Paleolithic based diet. These results indicate that the Palaeolithic based diet leads to an increased robustness against bacterial infections causing diarrhoea more specifically by  Aeromonas  sp and toxigenic  Baceteroides fragilis . Furthermore both increases in bacterial populations could be linked to an increased resistance to infectious diseases in particular to infections of toxigenic members of  Aeromonas  and  Bacteroides  sp. The rationale behind this is that an increase in non-toxigenic bacteria of the same species stimulates the immune system to recognize these type of bacteria and secondly the increased level of non-pathogenic bacteria occupying the same niche are a better barrier to invasion by other pathogenic bacteria. 
       NMR Analysis 
       [0066]    The supernatants from the fermentations were thawed and centrifuged for 5 minutes at 21912×g at 8 degrees centigrade. NMR samples were prepared by adding 50 μL deuterium oxide (D 2 O) containing 10 mM deuterated sodium trimethylsilyl propionate (d-TSP) to 450 μL supernatant. D 2 O and d-TSP serve as field frequency lock and chemical shift references respectively. One-dimensional (1D) high-resolution  1 H NMR spectra were acquired on a Bruker Avance 600 NMR spectrometer operating at a proton NMR frequency of 600.13 MHz and at a temperature of 300 K. A 5 mm TXI probe and a sample changer for sample delivery were used. A Noesypresat pulse sequence with 32 k data points and 64 scans over 8993 Hz was used. Water suppression was achieved during the relaxation delay (3 s) and the mixing time (150 ms). The spectra were manually corrected for phase and baseline distortions using Topspin 1.3 software (Bruker Analytik, Rheinstetten, Germany). An exponential window function with a line-broadening factor of 0.3 Hz was applied to the free induction decay (FID) prior to Fourier transformation. The spectra were referenced to TSP. Metabolites were identified using a database including reference spectra of metabolites at different pH values (biorefcode-2-0-0 implemented in Amix 3.7.3. (Bruker Biospin GmbH)). The metabolites were quantified using the software ChenomX NMR Suite 5.1. (ChenomX Inc.). 
         [0000]    
       
         
               
             
               
               
             
               
               
               
             
               
               
               
               
               
               
               
               
               
               
               
               
               
               
             
               
               
               
               
               
               
               
               
               
               
               
               
               
               
             
           
               
                 TABLE 9 
               
             
             
               
                   
               
               
                 Relative proportions (%) of short chain fatty acids (SCFA) versus fermentation time 
               
               
                 (hours), in particular propionic, butyric, acetic and lactic acids in the no food diet (“bl”), the 
               
               
                 unhealthy diet (“uh”), the diet based on WHO guidelines (“he”), the Paleolithic based diet 
               
               
                 (“pa”) and the diet based on inulin (“in”) (“P/A” propionate:acetate ratio; total SCFA given in 
               
               
                 mg). 
               
             
          
           
               
                   
                 SCFA ratio (%) and total amounts (mM) 
               
             
          
           
               
                   
                 Batch fermentation volunteer 1 
                 Batch fermentation volunteer 2 
               
             
          
           
               
                   
                 Time 
                 propionic 
                 butyric 
                 acetic 
                 lactic 
                 total 
                   
                 propionic 
                 butyric 
                 acetic 
                 lactic 
                 total 
                   
               
               
                 substrate 
                 (h) 
                 acid 
                 acid 
                 acid 
                 acid 
                 SCFA 
                 P/A 
                 acid 
                 acid 
                 acid 
                 acid 
                 SCFA 
                 P/A 
               
               
                   
               
             
          
           
               
                 Bl 
                 0 
                 15% 
                 28% 
                 28% 
                 30% 
                 8.88 
                 0.52 
                 13% 
                 27% 
                 24% 
                 36% 
                 11.29 
                 0.53 
               
               
                 Bl 
                 4 
                 19% 
                 25% 
                 43% 
                 13% 
                 16.03 
                 0.45 
                 20% 
                 26% 
                 40% 
                 14% 
                 17.93 
                 0.49 
               
               
                 Bl 
                 8 
                 20% 
                 26% 
                 47% 
                 7% 
                 23.12 
                 0.42 
                 24% 
                 25% 
                 41% 
                 10% 
                 25.92 
                 0.58 
               
               
                 Bl 
                 19 
                 21% 
                 27% 
                 48% 
                 4% 
                 26.72 
                 0.44 
                 25% 
                 26% 
                 41% 
                 8% 
                 27.62 
                 0.61 
               
               
                 Bl 
                 27 
                 21% 
                 28% 
                 47% 
                 3% 
                 26.76 
                 0.45 
                 26% 
                 27% 
                 40% 
                 7% 
                 28.19 
                 0.65 
               
               
                 Bl 
                 44 
                 22% 
                 28% 
                 46% 
                 3% 
                 26.98 
                 0.47 
                 27% 
                 28% 
                 41% 
                 4% 
                 30.59 
                 0.66 
               
               
                 Uh 
                 0 
                 12% 
                 29% 
                 26% 
                 32% 
                 12.02 
                 0.48 
                 11% 
                 29% 
                 23% 
                 37% 
                 14.82 
                 0.45 
               
               
                 Uh 
                 4 
                 12% 
                 14% 
                 50% 
                 23% 
                 43.35 
                 0.20 
                 14% 
                 22% 
                 51% 
                 13% 
                 49.90 
                 0.32 
               
               
                 Uh 
                 8 
                 19% 
                 16% 
                 63% 
                 3% 
                 59.07 
                 0.26 
                 21% 
                 25% 
                 50% 
                 3% 
                 65.07 
                 0.38 
               
               
                 Uh 
                 19 
                 19% 
                 16% 
                 63% 
                 1% 
                 72.94 
                 0.26 
                 22% 
                 26% 
                 50% 
                 2% 
                 75.07 
                 0.32 
               
               
                 Uh 
                 27 
                 20% 
                 17% 
                 63% 
                 1% 
                 72.35 
                 0.26 
                 22% 
                 26% 
                 50% 
                 2% 
                 77.20 
                 0.33 
               
               
                 Uh 
                 44 
                 20% 
                 17% 
                 62% 
                 1% 
                 75.79 
                 0.27 
                 23% 
                 27% 
                 49% 
                 2% 
                 81.83 
                 0.34 
               
               
                 He 
                 0 
                 14% 
                 28% 
                 30% 
                 28% 
                 10.04 
                 0.52 
                 12% 
                 28% 
                 26% 
                 34% 
                 11.70 
                 0.50 
               
               
                 He 
                 4 
                 11% 
                 14% 
                 55% 
                 21% 
                 41.04 
                 0.19 
                 16% 
                 21% 
                 50% 
                 13% 
                 42.64 
                 0.25 
               
               
                 He 
                 8 
                 17% 
                 16% 
                 65% 
                 2% 
                 60.73 
                 0.27 
                 20% 
                 25% 
                 53% 
                 2% 
                 56.10 
                 0.25 
               
               
                 He 
                 19 
                 16% 
                 19% 
                 64% 
                 1% 
                 73.42 
                 0.28 
                 17% 
                 26% 
                 54% 
                 3% 
                 73.52 
                 0.25 
               
               
                 He 
                 27 
                 16% 
                 20% 
                 63% 
                 1% 
                 76.97 
                 0.29 
                 18% 
                 26% 
                 54% 
                 3% 
                 73.93 
                 0.25 
               
               
                 He 
                 44 
                 16% 
                 21% 
                 61% 
                 1% 
                 76.96 
                 0.30 
                 18% 
                 27% 
                 53% 
                 2% 
                 77.38 
                 0.26 
               
               
                 Pa 
                 0 
                 15% 
                 28% 
                 31% 
                 26% 
                 10.04 
                 0.47 
                 14% 
                 28% 
                 27% 
                 31% 
                 9.39 
                 0.52 
               
               
                 Pa 
                 4 
                 14% 
                 17% 
                 55% 
                 15% 
                 33.71 
                 0.26 
                 19% 
                 25% 
                 51% 
                 4% 
                 31.21 
                 0.38 
               
               
                 Pa 
                 8 
                 18% 
                 18% 
                 61% 
                 2% 
                 47.77 
                 0.30 
                 23% 
                 23% 
                 52% 
                 2% 
                 46.43 
                 0.43 
               
               
                 Pa 
                 19 
                 18% 
                 19% 
                 60% 
                 2% 
                 53.36 
                 0.31 
                 21% 
                 24% 
                 52% 
                 2% 
                 51.95 
                 0.40 
               
               
                 Pa 
                 27 
                 19% 
                 20% 
                 60% 
                 1% 
                 57.17 
                 0.31 
                 21% 
                 24% 
                 52% 
                 2% 
                 53.47 
                 0.41 
               
               
                 Pa 
                 44 
                 19% 
                 22% 
                 58% 
                 2% 
                 57.80 
                 0.32 
                 22% 
                 25% 
                 51% 
                 2% 
                 56.18 
                 0.43 
               
               
                 In 
                 0 
                 14% 
                 27% 
                 27% 
                 32% 
                 8.80 
                 0.47 
                 13% 
                 27% 
                 25% 
                 35% 
                 10.38 
                 0.47 
               
               
                 In 
                 4 
                 10% 
                 17% 
                 53% 
                 20% 
                 34.52 
                 0.24 
                 12% 
                 21% 
                 50% 
                 16% 
                 47.73 
                 0.27 
               
               
                 In 
                 8 
                 18% 
                 16% 
                 64% 
                 2% 
                 69.79 
                 0.31 
                 14% 
                 27% 
                 56% 
                 2% 
                 68.86 
                 0.42 
               
               
                 In 
                 19 
                 18% 
                 17% 
                 64% 
                 1% 
                 81.75 
                 0.31 
                 14% 
                 26% 
                 57% 
                 3% 
                 79.38 
                 0.45 
               
               
                 In 
                 27 
                 18% 
                 18% 
                 63% 
                 1% 
                 80.36 
                 0.31 
                 14% 
                 27% 
                 57% 
                 3% 
                 81.36 
                 0.45 
               
               
                 In 
                 44 
                 18% 
                 19% 
                 62% 
                 1% 
                 94.97 
                 0.32 
                 14% 
                 27% 
                 56% 
                 3% 
                 86.15 
                 0.47 
               
               
                   
               
             
          
         
       
     
         [0067]    Some results are summarised in table 9 which show relative proportions of short chain fatty acids (SOFA) versus fermentation time, in particular propionic, butyric, acetic and lactic acids in the no food diet (“b1”), the unhealthy diet (“uh”), the diet based on WHO guidelines (“he”), the Paleolithic based diet (“pa”) and the diet based on inulin (“in”). It is clear that the Palaeolithic based diet showed the highest propionate:acetate ratio (P/A). This suggests that the Palaeolithic based diet may lead to improved cardiovascular health. 
         [0068]    The results of a second round of fermentations is summarised in table 10 where it can be seen that the propionate:acetate ratio (P/A) is, generally speaking, higher for the Paleolithic based diet than for the diet based on WHO guidelines or that based on the Frassetto paper and therefore supports the data in table 9. 
         [0000]    
       
         
               
             
               
               
             
               
               
               
             
               
               
               
               
               
               
               
               
               
               
               
             
               
               
             
               
               
               
             
               
               
               
               
               
               
               
               
               
               
               
             
           
               
                 TABLE 10 
               
               
                   
               
               
                 Short chain fatty acids (SCFA) (mM) versus fermentation time (hours), in particular propionic, 
               
               
                 butyric, acetic and lactic acids in the no food diet (“bl”), the unhealthy diet (“uh”), 
               
               
                 the diet based on WHO guidelines (“he”), the Paleolithic based diet (“pa”), the 
               
               
                 Frassetto paper based diet (“fr”) and the diet based on inulin (“in”) (“P/A” 
               
               
                 propionate:acetate ratio; total SCFA given in mg). Fermentations with diets based on equal 
               
               
                 weights are indicated by “1” (ie “uh1”, “he1”, “fr1” and “pa1”) 
               
               
                 whilst fermentations with diets normalised on their relative contribution are indicated by 
               
               
                 “2” (ie “uh2”, “he2”, “fr2” and “pa2”). “NA” indicates number not available. 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 SCFA ratio 
               
             
          
           
               
                   
                 Batch fermentation 
                 Batch fermentation 
               
               
                   
                 volunteer 1 
                 volunteer 2 
               
             
          
           
               
                   
                   
                 propionic 
                 butyric 
                 acetic 
                 lactic 
                 total 
                   
                 propionic 
                 butyric 
                 acetic 
               
               
                 substrate 
                 Time (h) 
                 acid 
                 acid 
                 acid 
                 acid 
                 SCFA 
                 P/A 
                 acid 
                 acid 
                 acid 
               
               
                   
               
               
                 Bl 
                 0 
                 1.0 
                 3.9 
                 3.7 
                 6.3 
                 14.9 
                 0.26 
                 0.7 
                 3.4 
                 2.5 
               
               
                 Bl 
                 46 
                 8.5 
                 8.5 
                 19.7 
                 2.9 
                 39.5 
                 0.43 
                 10.1 
                 10.7 
                 19.9 
               
               
                 Pa1 
                 0 
                 1.0 
                 4.6 
                 4.4 
                 4.9 
                 14.9 
                 0.22 
                 0.7 
                 3.4 
                 3.3 
               
               
                 Pa1 
                 46 
                 20.9 
                 12.8 
                 50.9 
                 1.0 
                 85.5 
                 0.41 
                 24.6 
                 25.7 
                 36.1 
               
               
                 Fr1 
                 0 
                 1.0 
                 5.6 
                 4.6 
                 5.8 
                 17.0 
                 0.23 
                 0.8 
                 4.4 
                 3.3 
               
               
                 Fr1 
                 46 
                 19.6 
                 11.2 
                 46.2 
                 1.6 
                 78.7 
                 0.42 
                 28.3 
                 27.2 
                 44.4 
               
               
                 Uh 
                 0 
                 1.0 
                 5.1 
                 3.8 
                 6.6 
                 16.4 
                 0.27 
                 0.8 
                 3.9 
                 2.8 
               
               
                 Uh 
                 46 
                 19.2 
                 10.5 
                 35.5 
                 2.8 
                 68.0 
                 0.54 
                 20.3 
                 21.8 
                 27.7 
               
               
                 He 
                 0 
                 1.0 
                 3.3 
                 5.4 
                 2.9 
                 12.6 
                 0.19 
                 0.6 
                 3.4 
                 3.2 
               
               
                 He 
                 46 
                 28.2 
                 27.0 
                 101.7 
                 1.2 
                 158.1 
                 0.28 
                 19.0 
                 12.7 
                 95.6 
               
               
                 Pa2 
                 0 
                 1.1 
                 5.4 
                 5.5 
                 4.8 
                 16.8 
                 0.19 
                 0.7 
                 4.5 
                 4.4 
               
               
                 Pa2 
                 46 
                 34.8 
                 13.2 
                 119.6 
                 0.7 
                 168.3 
                 0.29 
                 30.7 
                 24.5 
                 82.6 
               
               
                 Fr2 
                 0 
                 1.0 
                 5.2 
                 4.6 
                 5.0 
                 15.9 
                 0.21 
                 0.7 
                 4.7 
                 4.0 
               
               
                 Fr2 
                 46 
                 26.2 
                 10.6 
                 59.4 
                 0.9 
                 97.1 
                 0.44 
                 38.1 
                 29.0 
                 67.2 
               
               
                 In 
                 0 
                 0.9 
                 3.9 
                 3.5 
                 6.1 
                 14.4 
                 0.26 
                 traces 
                 2.9 
                 2.1 
               
               
                 In 
                 46 
                 26.0 
                 16.7 
                 80.9 
                 1.8 
                 125.4 
                 0.32 
                 15.4 
                 24.7 
                 42.9 
               
               
                   
               
             
          
           
               
                   
                 SCFA ratio 
               
             
          
           
               
                   
                 Batch fermentation 
                 Batch fermentation 
               
               
                   
                 volunteer 2 
                 volunteer 3 
               
             
          
           
               
                   
                   
                 lactic 
                 total 
                   
                 propionic 
                 butyric 
                 acetic 
                 lactic 
                 total 
                   
               
               
                   
                 substrate 
                 acid 
                 SCFA 
                 P/A 
                 acid 
                 acid 
                 acid 
                 acid 
                 SCFA 
                 P/A 
               
               
                   
                   
               
               
                   
                 Bl 
                 5.8 
                 12.5 
                 0.28 
                 traces 
                 3.1 
                 2.1 
                 5.1 
                 10.4 
                 NA 
               
               
                   
                 Bl 
                 3.1 
                 43.8 
                 0.51 
                 6.1 
                 8.2 
                 13.8 
                 2.5 
                 30.5 
                 0.44 
               
               
                   
                 Pa1 
                 4.2 
                 11.5 
                 0.21 
                 0.6 
                 2.9 
                 3.0 
                 3.3 
                 9.8 
                 0.19 
               
               
                   
                 Pa1 
                 1.6 
                 88.1 
                 0.68 
                 18.1 
                 11.2 
                 46.5 
                 1.0 
                 76.9 
                 0.39 
               
               
                   
                 Fr1 
                 5.1 
                 13.6 
                 0.24 
                 0.6 
                 3.5 
                 3.4 
                 3.6 
                 11.2 
                 0.19 
               
               
                   
                 Fr1 
                 1.7 
                 101.6 
                 0.64 
                 13.7 
                 10.8 
                 36.9 
                 2.6 
                 64.0 
                 0.37 
               
               
                   
                 Uh 
                 6.1 
                 13.5 
                 0.27 
                 0.6 
                 3.6 
                 2.6 
                 5.2 
                 12.0 
                 0.24 
               
               
                   
                 Uh 
                 2.6 
                 72.4 
                 0.73 
                 25.3 
                 13.8 
                 58.0 
                 1.6 
                 98.7 
                 0.44 
               
               
                   
                 He 
                 3.5 
                 10.6 
                 0.20 
                 0.5 
                 2.5 
                 2.6 
                 2.2 
                 7.8 
                 0.19 
               
               
                   
                 He 
                 1.4 
                 128.7 
                 0.20 
                 24.7 
                 13.7 
                 85.7 
                 0.9 
                 125.1 
                 0.29 
               
               
                   
                 Pa2 
                 4.0 
                 13.6 
                 0.15 
                 0.8 
                 4.7 
                 4.8 
                 3.5 
                 13.8 
                 0.17 
               
               
                   
                 Pa2 
                 1.2 
                 139.0 
                 0.37 
                 36.6 
                 9.7 
                 88.6 
                 0.5 
                 135.5 
                 0.41 
               
               
                   
                 Fr2 
                 4.5 
                 14.0 
                 0.18 
                 0.7 
                 4.6 
                 3.9 
                 4.1 
                 13.4 
                 0.18 
               
               
                   
                 Fr2 
                 2.0 
                 136.3 
                 0.57 
                 24.8 
                 8.2 
                 61.5 
                 1.2 
                 95.5 
                 0.40 
               
               
                   
                 In 
                 5.3 
                 10.4 
                 NA 
                 traces 
                 2.6 
                 2.0 
                 4.4 
                 9.0 
                 NA 
               
               
                   
                 In 
                 2.1 
                 85.1 
                 0.36 
                 20.8 
                 15.9 
                 47.7 
                 1.4 
                 85.8 
                 0.44