Findings from a new study may provide a clearer understanding of why dieting does not work for some individuals, reported Healthline. In a crossover study published in Cell Metabolism, investigators examined the effects of 2 types of breads in 20 adults. They introduced processed white bread into the diets of half of the participants, while the remaining participants received handmade, whole wheat sourdough bread. The results of the study showed that there were no differences between the effects of the 2 bread types. According to Healthline, 1 week of bread consumption after eating no bread resulted in statistically significant changes in several clinical parameters. There was a reduction in essential minerals in the blood—–calcium, magnesium, iron––as well as an increase in lactate dehydrogenase. There was also an improvement in markers of liver and kidney function, inflammation markers, and cholesterol levels. Within the microbiome, the investigators found only a minimal difference between the effects of the different breads––2 microbial taxa were increased with white bread––but overall, the microbiome was resilient to the intervention, Healthline reported.
Children who suffered traumatic brain injuries may develop anxiety, depression, and phobias more than a decade later, according to The Washington Post. “The study suggests that brain injury is in some way related to longer-term anxiety symptoms, while previously it was thought that brain injury only leads to short-term effects,” lead author Michelle Albicini told the Post in an email.