Nutrition: Which ingredient can reduce aggression?

An unhealthy diet is associated with aggressive-antisocial behavior and low mood. hygiene which is considered useful at all levels. In fact, new research has revealed that, in the context of a balanced diet, there is an ingredient that can have a calming effect on possible violent manifestations, making us feel higher and calmer.

In particular, scientists from the University of Pennsylvania discovered that people consume foods that contain it Omega 3 fatty acids are less likely to have aggressive wrinkles.

A total of 3,918 people participated in the 28-year study, and the results were published in the journal Aggression and Violent Behavior.

Omega-3 and mental health

Omega-3 fatty acids are known to have a number of physical health benefits. Their consumption helps protect cellular structures and, combined with good lifestyle habits, can reduce the risk of obesity, inflammation and heart disease.

In addition, omega-3s reduce the level of stress or sadness by improving the process of releasing serotonin, the “happy hormone” in the brain.

“Malnutrition is a risk factor for externalizing problem behaviors, so it’s important to look at how valuable nutrients work in our bodies as a whole,” the scientists noted.

“Studies have shown that eating fish high in omega-3 fatty acids is negatively associated with violence. It appears that omega-3s can regulate serotonin and disposition and when their consumption is combined with psychological treatment for people with behavioral problems, it can make a difference,” he added.

What foods can you find them in?

Foods high in omega-3 fatty acids are fatty fish such as salmon, mackerel, sardines, herring, anchovies, trout, and shellfish.

Certain plant foods, such as canola oil, soybean oil, walnuts, sunflower seeds, flax seeds, chia seeds, soybeans, tofu, and green leafy vegetables are also good sources of omega-3 fatty acids.

Additionally, canned fish is equally high in fatty acids, but it’s important to always check nutrition labels. Also, the nutritional value of fish is affected by the season, diet, age and size of the fish. Research shows that fried fish loses its cardioprotective effect, so it is better to consume them fried, boiled or baked.

As for the amount of consumption, although there are general recommendations, since each person’s individual needs are different, it is always useful to consult specialists (nutritionists, doctors) for individual advice, especially if you have specific conditions. You should do the same for extras.

Leave a Comment