Unlocking the potential of traditional Nigerian diets for sustainable nutrition and disease prevention

Cooperating countries: Nigeria and Austria

Coordinating institution: Medical University of Graz, Marco Eigenfeld marco.eigenfeld@medunigraz.at 

Partner institution: Lead City University

Project duration: 1 January 2026 - 31 December 2027

Abstract: 
The FERMENT-HEALTH project aims to explore the potential of traditional Nigerian fermented foods—Ogi, Iru, Fufu, and Garri—in improving gut microbiota composition and metabolic health. With the increasing prevalence of metabolic disorders such as obesity and type 2 diabetes in Nigeria, understanding the health benefits of these widely consumed foods is crucial for developing sustainable dietary interventions.

This collaborative study between Austria and Nigeria employs an interdisciplinary approach, combining microbiome research, nutritional science, and public health. The project is structured into four work packages: (1) Microbial characterization of fermented foods using 16S rRNA sequencing, (2) Gut microbiota analysis to compare microbial diversity in consumers vs. nonconsumers, (3) Metabolic health assessments to evaluate effects on blood glucose levels, lipid profiles, blood coagulation and inflammatory markers, and (4) Data integration and statistical modeling to establish correlations between dietary intake, microbiota composition, and metabolic health outcomes.

The findings will contribute to global scientific knowledge by highlighting the role of traditional African diets in disease prevention, supporting evidence-based dietary recommendations for improving public health. The study aligns with Sustainable Development Goals (SDGs) 2 (Zero Hunger), 3 (Good Health and Well-being), and 12 (Responsible Consumption and Production). 

By fostering international cooperation, this project strengthens Austria-Nigeria research partnerships, supports the internationalization of academic institutions, and paves the way for future research in microbiome science and nutrition. Ultimately, FERMENT-HEALTH has the potential to influence public health policies and promote the adoption of locally available, probiotic-rich foods as preventive healthcare strategies.