Health Scoop News 📑 Research on 1-brain inflammation; 2-cognition & mood; 3-obesity & metabolic

Published 5 months ago • 4 min read

Pryvit! (Hello in Ukrainian),

I always have my nose in new health research, so I'm sharing some of the most relevant studies with you in regular editions of "Health Scoop News."

Below are my top three recent study picks (hit reply to tell me what health topics/niches are best for you!). All of these are clinical studies (done with people) or review studies (reviews of several studies). There are no individual animal or lab studies here!

1 – Gut dysbiosis = brain inflammation (via the microbiota-gut-brain-axis) 🦠

Study title: Gut microbiota-driven neuroinflammation in Alzheimer’s disease: from mechanisms to therapeutic opportunities

This study summarizes several previous studies and links Alzheimer’s disease (AD) to neuroinflammation, and neuroinflammation to dysbiosis of the gut microbiome.

Here’s what the researchers concluded based on the results of this study:

  • “The emerging link between gut dysbiosis and neuroinflammation offers promising therapeutic opportunities, as dysbiosis has been shown to drive both neuroinflammation and cognitive decline. While preclinical studies suggest potential for probiotics, prebiotics, postbiotics, and FMT, clinical efficacy remains to be proven.”

In other words, according to this review of the current research, there is a potential for rebalancing gut microbiota to reduce neuroinflammation and help AD, however more research—especially clinical research in people—is needed.

For more information, here’s a link to the article I wrote summarizing this study (with a direct link to the study itself):

2 – Carbs for cognition and mood 🍝🧠

Study title: Role of Dietary Carbohydrates in Cognitive Function: A Review

This is a review of several studies about the effect that eating different types of carbs (simple sugars, complex starches, very low carb) have on cognition (ability to think) and mental health.

Here’s what the researchers concluded based on the results of this review of several studies:

  • ✅”Whole grains and legumes are complex carbs that gradually release glucose, supporting long‐term cognitive function and reducing fatigue when performing cognitively demanding tasks.”
  • ✅”High‐fiber carbohydrates, like those in fruits, vegetables, and whole grains, promote the growth of healthy gut flora. The short‐chain fatty acids of the microbes modify brain function by decreasing inflammation and enhancing neuroplasticity.”
  • ❌“Simple carbohydrates, such as refined sugars, cause rapid elevations and subsequent declines in blood glucose levels, which can impact mood regulation and cognitive function.”
  • ⚖️Ketogenic diets “may have a dual effect: some report feeling happier and more focused because their blood sugar levels are stable, whereas others report mood swings, irritability, or difficulty concentrating.”

In other words, enjoying more complex carbs (whole grains, legumes, fruits, vegetables) and fewer simple carbs (sugars) can help the brain with both cognition and mood. Regular physical activity also helps the body regulate blood glucose and improves cognition and mood. Finally, the ketogenic diet may be beneficial for some people.

For more information, here’s a link to the article I wrote summarizing this study (with a direct link to the study itself):

3 – Fried foods—worse than we thought? 🍟

Study title: Fried food consumption-related gut microbiota is associated with obesity, fat distribution, and cardiometabolic diseases: results from 2 large longitudinal cohorts with sibling comparison analyses

This is a clinical study that included a total of 10,103 participants aged 18-80 years old. Researchers interviewed participants about how often they ate fried foods and compared that to their fecal samples and body composition. They also looked at differences between siblings to help determine how much of the effects are individual (e.g., related to their personal lifestyle habits) versus familial (e.g., related to their genetics or early-life environments).

Here’s what the researchers concluded based on their results:

  • “Fried food consumption-related microbiome is associated with a higher risk of obesity, central fat distribution, and cardiometabolic diseases, emphasizing the importance of dietary choices in the management and prevention of chronic diseases.”
  • “Results of sibling comparison analyses provided consistent evidence, confirming that gut microbiomes associated with fried food consumption are associated with obesity and cardiometabolic diseases, independent of genetic and early life environmental factors.”

In other words, this clinical study found that eating less fried food is better for the gut microbiome and lowers the risk of obesity and heart disease.

For more information, here’s a link to the article I wrote summarizing this study (with a direct link to the study itself):

Leesa

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