The Nutritional Characteristics of a Contemporary Diet Based Upon Paleolithic Food Groups

Purpose: The intent of the present study was to examine the nutritional characteristics of a contemporary diet based upon Paleolithic food groups and to determine how these characteristics may impact the risk of chronic disease. Methods: Nutritional software was employed to ascertain the macro and trace nutrient characteristics of a diet composed of commonly available modern foods, but devoid of processed foods, dairy products and cereal grains. The rel-ative contribution of plant and animal foods to the experi-mental diet was based upon average values previously determined in 229 hunter gatherer societies. Results: The analysis revealed that except for vitamin D, which would have been supplied by endogenous synthesis in hunter gatherers, it is entirely possible to consume a nutri-tionally balanced diet from contemporary foods that mimic the food groups and types available during the Paleolithic. Despite the elimination of two major food groups, the trace nutrient density of the experimental diet remained excep-tionally high. The macronutrient content of the experimen-tal diet (38 % protein, 39 % fat, 23 % carbohydrate by ener-gy) varied considerably from current western values