↓ Skip to main content

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Overview of attention for article published in Journal of Physiological Anthropology, January 2014
Altmetric Badge

About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#5 of 454)
  • High Attention Score compared to outputs of the same age (99th percentile)
  • High Attention Score compared to outputs of the same age and source (83rd percentile)

Mentioned by

news
36 news outlets
blogs
3 blogs
twitter
237 X users
patent
2 patents
facebook
54 Facebook pages
wikipedia
2 Wikipedia pages
googleplus
19 Google+ users
reddit
1 Redditor
video
8 YouTube creators

Citations

dimensions_citation
207 Dimensions

Readers on

mendeley
797 Mendeley
citeulike
3 CiteULike
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry
Published in
Journal of Physiological Anthropology, January 2014
DOI 10.1186/1880-6805-33-2
Pubmed ID
Authors

Eva M Selhub, Alan C Logan, Alison C Bested

Abstract

The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

X Demographics

X Demographics

The data shown below were collected from the profiles of 237 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 797 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 4 <1%
United Kingdom 3 <1%
Australia 1 <1%
Brazil 1 <1%
South Africa 1 <1%
Hungary 1 <1%
Ireland 1 <1%
India 1 <1%
Spain 1 <1%
Other 1 <1%
Unknown 782 98%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 201 25%
Student > Master 119 15%
Student > Ph. D. Student 98 12%
Researcher 80 10%
Student > Doctoral Student 39 5%
Other 109 14%
Unknown 151 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 160 20%
Medicine and Dentistry 139 17%
Nursing and Health Professions 74 9%
Biochemistry, Genetics and Molecular Biology 67 8%
Psychology 43 5%
Other 138 17%
Unknown 176 22%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 522. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 21 March 2024.
All research outputs
#48,597
of 25,564,614 outputs
Outputs from Journal of Physiological Anthropology
#5
of 454 outputs
Outputs of similar age
#373
of 337,764 outputs
Outputs of similar age from Journal of Physiological Anthropology
#2
of 6 outputs
Altmetric has tracked 25,564,614 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 454 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 22.5. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 337,764 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 6 others from the same source and published within six weeks on either side of this one. This one has scored higher than 4 of them.