Decreased social anxiety among young adults who eat fermented foods

W&M Psychology Professors Matthew Hilimire and Catherine Forestell recently joined with University of Maryland School of Social Work Assistant Professor Jordan DeVylder to investigate a possible connection between fermented foods, which contain probiotics, and social anxiety. The researchers found that young adults who eat more fermented foods have fewer social anxiety symptoms, with the effect being greatest among those at genetic risk for social anxiety disorder as measured by neuroticism.
READ MORE: http://www.sciencedaily.com/releases/2015/06/150609092803.htm