In a recent longitudinal study analysing data from 27,211 people aged 45-85 years, researchers found that there was a significant associated between dietary-related factors and an increased risk of developing PTSD. ⁠

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Other factors were, of course, taken into consideration, including socio-economical status and ethnicity. Eating foods such as chocolate and pastries, as well as poor consumption of fibre-rich foods was unsurprisingly associated with an increased risk of PTSD. ⁠

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Researchers purported that this may be linked to the importance of fibre for supporting the production of metabolites, such as short-chain-fatty acids. These are produced by bacteria during fermentation of non-digestible fibre, and have been shown to play a significant role in brain function. ⁠