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Life sciences · Journal article
The Eurasia Proceedings of Health Environment and Life Sciences · September 22, 2026
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For millions of years, the human gut evolved with fiber-rich, plant-based, and natural diets. This close relationship with unprocessed food sources helped build a strong and diverse gut microbiome that supported efficient digestion, stable metabolism, and a balanced immune system. The fibrous and complex carbohydrates present in ancestral diets made the gastrointestinal system resilient and adaptable to environmental challenges (Tannock, 2024). However, in the modern era, this evolutionary relationship has been hampered by the dominance of ultra-processed foods—high in refined sugars, saturated fats, and chemical additives, yet low in fiber and nutritional diversity. These foods have altered the internal ecosystem of the human gut, speeding up digestion and disturbing metabolic stability (Fu et al., 2022). As a result, the normal function of the gastrointestinal system is increasingly compromised, leading to a decline in microbial diversity (Moles & Otaegui, 2020). Modern dietary habits are now believed to be pushing the human gut toward a new evolutionary direction—one marked more by disease than resilience. This disruption has contributed to anatomical and physiological changes within the gut, which are closely linked to the rise of chronic disorders such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), obesity, type 2 diabetes, and autoimmune conditions (Oliver et al., 2021). This paper explores how the transition from traditional, fiber-rich diets to highly processed Western diets has influenced the evolution of the human gastrointestinal system. It also examines how modern food processing and nutrient composition have reshaped the gut microbiota, immune responses, and digestive health. By understanding this evolutionary and nutritional shift, the study sheds light on the importance of restoring dietary diversity and fiber intake to rebuild microbial balance, enhance gut function, and reduce the risk of modern gastrointestinal and metabolic diseases.