发酵食品的消费及其与便秘和心理痛苦的关联:一个横截面研究
Gülen Suna1, Merve Şeyda Karaçil Ermumcu1, Nilgün Seremet Kürklü1
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Türkiye.
Nutritional neuroscience
|January 23, 2026
概括
持续消费有限种类的发酵食品,而不是各种各样的发酵食品,与更好的心理健康有关. 这种模式可以通过减少便秘来改善肠-大脑轴的结果.
科学领域:
- 微生物组研究的研究.
- 肠-大脑轴 肠-大脑轴
- 营养精神病学是一种精神病学.
背景情况:
- 肠-大脑轴连接饮食,肠道功能和心理健康.
- 已知发酵食品有益于肠道健康,但它们通过消费模式对心理健康的影响尚不清楚.
研究的目的:
- 研究成年人发酵食品消费模式 (品种,频率,特定模式),便秘和心理困扰之间的关联.
主要方法:
- 在土耳其对400名成年人 (18-65岁) 进行的横截面研究.
- 评估了社会人口统计,发酵食品的频率,心理困扰 (抑郁,焦虑和压力尺度-21) 和肠道功能 (便秘严重程度仪器,布里斯托尔便尺度).
- 使用相关性,多重回归和调解分析 (PROCESS宏观) 分析了相关性.
主要成果:
- 更高的发酵食物种类与较差的心理健康相关.
- "低品种+中高频"的消费模式与最好的心理状态有关.
- 一个"中高多样性+低频率"模式预测了更糟糕的心理结果,完全由便秘严重程度的增加来调解.
结论:
- 发酵食品摄入量与心理健康之间的关系是依赖于模式的.
- 持续消费有限种类的发酵食品显示强烈的积极肠-大脑轴结果比零星消费各种类型.
- 饮食建议应考虑特定的,持续的发酵食品消费模式,需要进一步的纵向/干预研究.
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