2023-04-24 21:04:00
Of the 200 fermented foods studied, nearly all have a positive effect on gut and brain health, the British Microbiological Society reports.
The scientists associated with it are conducting a large-scale study, the first conclusions of which are very promising. They suggest that “sugar-based fermented foods and vegetable-based fermented foods are like winning the lottery when it comes to gut and brain health,” says lead study author Dr Ramya Balasubramanian of University College Cork.
As the researcher reminds, the consumption of fermented products in the world is growing, and the popularity of drinks such as kombucha and kefir has become “viral” in recent years. But is there more to this trend than just fashion?
It is known that diet can have a huge impact on mental health; Previous research has shown that certain foods are especially good for the brain. Fermented foods are a rich source of tryptophan, an amino acid essential for the production of serotonin. Serotonin is a neurotransmitter that affects many different aspects of brain function, including mood. Fermented products also contain other brain transmitters, so it’s not surprising that their consumption affects – long or short term – brain function, for example, reducing stress.
Which foods have the strongest impact? This question was asked by scientists from University College Cork and the Irish Agriculture and Food Development Authority. They have launched a large study to compare data from sequencing more than 200 different foods from around the world for metabolites known to be beneficial for brain health.
Although the experiment is at a fairly early stage, the initial conclusions surprised the authors themselves. “I expected to get a positive response from only a few fermented foods, but of the 200 foods tested, almost all showed more or less potential for improving gut and brain health,” says Dr. Balasubramanian. He adds that more research is needed to fully understand which groups of fermented foods have the greatest impact on the human brain and why, but already at this stage there are two winners.
“Sugar-based fermented foods and vegetable-based fermented foods are the best for gut and brain health,” says Balasubramanian.
He emphasizes that despite the fact that the consumption of sugar has a very bad reputation, during fermentation sugar substrates are transformed into various metabolites that can have – in contrast to the initial product – a beneficial effect on the body. So even if something contains sugar in its composition, it is used by fermenting microorganisms and converted into the aforementioned metabolites.
The authors of the study hope that the initial results of their work will reach the public who will consider incorporating fermented foods into their diet as a natural way to support mental health and general well-being.
Katarzyna Czechowicz
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