A new study from the University of Toronto has identified a link between nutrition and risk for Post Traumatic Stress Disorder (PTSD). The study found that increased consumption of chocolate, pastries, pulses, and nuts increased PTSD risk in adults. But, consumers taking two to three sources of daily fiber decreased the risk.
“It is possible that optimal levels of dietary fiber have some type of mental health-related protective effect,” according to Karen Davison, Director of the Nutrition Informatics Research Group and Health Science Program Faculty Member at Kwantlen Polytechnic University. “This may be due to the communication network that connects the gut and brain via short chain fatty acids (SCFAs), which are metabolic byproducts of bacterial fermentation made by microbes in the human gut.”
The SFCA molecules can communicate with cells and could affect brain function, according to Davison. Christina Hyland, a doctoral student at the University of Toronto’s FIFSW, shared that the inclusion of pulses and nuts with increased PTSD was unexpected, and noted that salted or candied nuts and peanut butter might have been included in the study.
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