In a recent review, fermented foods have emerged as potential contributors to enhanced cognitive performance, primarily through their influence on the microbiota-gut-brain axis. These foods play a crucial role in maintaining a robust intestinal barrier, fortifying it against the invasion of bacteria and toxins, thus reducing the risk of leaky gut syndrome.
The intricate connection between the gut and the brain, known as the gut-brain axis, is pivotal in governing various brain functions, including memory, cognition, anxiety, depression, and overall well-being. Recent scientific investigations have delved into the realm of gut microbes, particularly exploring their interaction with the brain through the microbiota-gut-brain axis. Given the well-established benefits of fermented foods for gut health, researchers sought to unravel their potential impact on mental well-being.
The comprehensive review, published in Neuroscience & Behavioral Reviews, scrutinized various types of fermented foods, their fermentation techniques, and their capacity to influence the microbiota-gut-brain axis. The researchers also identified knowledge gaps and obstacles in conducting human studies on this intriguing subject.
Examples of fermented foods encompass a diverse range, including kimchi, sauerkraut, kefir, miso, tempeh, and yogurt. The review emphasized that fermented foods exert a direct influence on the enteroendocrine system, regulating hormones such as ghrelin, neuropeptide-Y, glucagon-like peptide 1 (GLP-1), and serotonin. Notably rich in prebiotics and probiotics, fermented foods contribute to an increased production of GLP-1. However, additional research is warranted to understand the precise impact of fermented foods on appetite and hunger.
Studies on the cognitive health effects of fermented dairy products in humans have yielded mixed results. Meanwhile, observational studies have established a correlation between the consumption of fermented foods, alterations in gut health, and a reduction in anxiety.
Dr. Nicole Avena, a nutrition consultant, assistant professor of neuroscience at Mount Sinai School of Medicine, visiting professor of health psychology at Princeton University, and author of Sugarless, commented, “We know from previous studies that there is a proven gut-brain axis and that this, therefore, links diet directly to the brain and its behavior based on the health of our microbiota.” The evolving understanding of fermented foods and their potential impact on cognitive function adds a fascinating layer to the intricate interplay between our dietary choices and mental well-being.