The enduring allure of junk food in modern times might find an unexpected connection to the Black Death, according to a recent study published in Nature Microbiology.
Scientists from Penn State University, led by Professor Laura Weyrich, delved into calcified dental plaque from skeletons dating back to 2200 BC to 1835 AD, unearthing insights into the aftermath of the infamous 14th-century pandemic.
The study revealed that the Black Plague, which decimated 60% of Europe’s population, led to profound dietary and hygienic changes. The alterations were attributed to a dramatic shift in the oral microbiota caused by the disease.
Examining teeth from 235 individuals buried in England and Scotland, the researchers identified 954 microbial species, including the common Streptococcus bacteria found in present-day human mouths.
Of significance was the presence of Methanobrevibacter, a pathogenic genus typically absent in healthy individuals. Professor Weyrich noted the link between modern microbiomes and chronic diseases like obesity and cardiovascular issues, emphasising the importance of understanding the origins of these microbial communities for disease management.
The microbial composition observed in the dental fragments of the skeletons was associated with low-fiber, high-carbohydrate diets – a hallmark of contemporary fast food. The resurgence of these microbes, triggered by the Black Death, was linked to immune, heart, and brain diseases.
Survivors of the Plague, often with higher incomes, experienced changes in diet, affording them access to higher-calorie and indulgent foods not accessible to the masses.
Professor Weyrich suggested that the Plague might have influenced dietary shifts, impacting the composition of oral microbiomes. This groundbreaking research introduces the possibility that past pandemics, such as the Black Death, could have enduring effects on the microbial communities within the human body, shaping dietary preferences across generations.
