Fatty Foods Linked to Moods

The researchers concluded that fatty acids appeared to cause emotional and physical changes in humans. 

A study published last August in the Journal of Clinical Investigation enlisted 12 non-obese, healthy volunteers who were fed either fatty acids or a saline solution through a feeding tube.  Using an MRI, the researchers then scanned the volunteers’ brain waves as they were exposed to sad and neutral music, and sad and neutral facial expressions.

The fatty acids appeared to cause emotional and physical changes.  “Eating fat seems to make us less vulnerable to sad emotions, even if we don’t know we’re eating fat,” concluded Dr. Lukas Van Oudenhove, co-author of the study.  When the saline solution was used, efforts to induce sadness caused people’s moods to fall by 2.5 points out of 10 on a scale designed by the researchers.  By comparison, the fatty acids helped reduce the fall by about 1 point.

“The next step would be to test the effects of food that contain both high fat and high sugar.  It would be interesting to test if fat, sugar or the combination decreases negative mood and for how long,” said Sonja Yokum, a research associate at the Oregon Research Institute in Eugene, who reviewed the study findings.

“Sugar and fat combinations are a man-made creation, do not appear in nature and cause metabolic problems when ingested,” say boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new book TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH).  “On the other hand, healthy fats from avocados, olives, nuts, cheese, organic eggs and other quality animal sources are not restricted.  TurboChargers often comment on how much their moods and sense of well-being improve after incorporating the program.”

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Janet Vasquez, Director of Corporate Communications

The Investor Relations Group

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Business School of Happiness

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“Sugar and fat combinations are a man-made creation, do not appear in nature and cause metabolic problems when ingested,”
Dian Griesel, Ph. D