Table 1.

Comparison between traditional and modern (industrialized) microbiotas.

Parameter	Traditional microbiota	Industrialized microbiota	References
Diet	Low fat, low sugar, high fiber Low added salt (low Na—K ratio) Low ratio of n-6 to n-3 polyunsaturated fatty acids (3:1)	High fat, high sugar, low fiber High added salt (high Na—K ratio) High ratio of n-6 to n-3 polyunsaturated fatty acids (10:1)	(Cordain et al., 2005; De Filippo et al., 2010; Sonnenburg and Sonnenburg, 2019a; Sonnenburg and Sonnenburg, 2019b; Vangay et al., 2018; Yatsunenko et al., 2012)
Diversity	High microbial richness and biodiversity	Low microbial richness and biodiversity	(De Filippo et al., 2010; Moeller, 2017; Sonnenburg and Sonnenburg, 2019a; Sonnenburg and Sonnenburg, 2019b; Vangay et al., 2018; Yatsunenko et al., 2012)
Functions	Increased fiber degraders and SCFA producers	Increased mucus degraders and antibiotic-resistant strains	(De Filippo et al., 2010; Sonnenburg and Sonnenburg, 2019a; Vangay et al., 2018)
Composition	Higher relative abundance of Prevotella, reduction of Bacteroides	Higher relative abundance of A. muciniphila, increased Bacteroides	(De Filippo et al., 2010; Fragiadakis et al., 2019; Schnorr et al., 2014; Vangay et al., 2018)
	Significant presence (30% of taxa) of Prevotellaceae, Spirochaetaceae and Succinivibrionaceae	Low presence (3% of taxa) of Prevotellaceae, Spirochaetaceae and Succinivibrionaceae	(Fragiadakis et al., 2019; Schnorr et al., 2014)
Flexibility	Seasonal dynamics	No seasonal dynamics	(Fragiadakis et al., 2019; Smits et al., 2017)
Disease incidence	Low incidence of non-communicable chronic diseases	High incidence of non-communicable chronic diseases	(Cordain et al., 2005; Moeller, 2017; Schnorr et al., 2014; Sonnenburg and Sonnenburg, 2019a)