Why high-fiber food could protect us from depression and anxiety

Why high-fiber food could protect us from depression and anxiety

In a new study, a team of Ireland researchers finds that eating high fiber foods may reduce the effects of stress on our gut and behavior.

Stress is a significant health concern and can cause major changes in the gut and in the brain, which can cause changes in behavior.

In recent years there has been growing research on the link between gut bacteria and stress-related disorders including anxiety, depression and irritable bowel syndrome.

Bacteria in the gut produce short-chain fatty acids (SCFAs), which are the main source of nutrition for cells in this region of the body.

Foods such as grains, legumes and vegetables, contain high levels of fibers and will stimulate the production of these SCFAs.

In the study, the researchers fed mice the main SCFAs normally produced by the gut bacteria and then put them to stress.

They used behavioral tests to examine the mice for anxiety and depressive-like behavior, stress-responsiveness, cognition, and sociability as well as how easily material passes through the gut.

The team found that there was reduced levels of stress and anxiety-like behavior when SCFAs were introduced.

Moreover, stress experienced over a prolonged period of time can affect the bowel by making the barrier between the inside of the gut and the rest of the body less effective and “leaky”.

This means undigested food particles, bacteria and germs will pass through the leaky gut wall into the blood and cause persistent inflammation. Treating with the SCFAs can also reverse this “leakiness”.

The researchers suggest that their results provide new insights into mechanisms related to the impact of the gut bacteria on the brain and behavior as well as gut health.

Developing dietary treatments that target these bacteria will be important for treating stress-related disorders.

The study was conducted by scientists at APC Microbiome Ireland at University College Cork and Teagasc Food Research Centre.

Professor John F. Cryan is the corresponding author on the research.

The study is published in The Journal of Physiology.

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