Breastfeeding may protect against ADHD symptoms

 

FacebookXLinkedInWeChatBlueskyMessageWhatsAppEmail

A new study from the University of Bergen shows an association between breastfeeding up to six months of age and a reduced risk of ADHD symptoms from ages three to eight.

Breast milk is the primary source of nutrition for infants. It is uniquely tailored for the child and contains numerous components beneficial for growth and brain development, including long-chain fatty acids, amino acids, antibodies, and beneficial bacteria.

“It is well established that psychiatric symptoms and disorders can be influenced by both genetic and environmental factors,” says Berit Skretting Solberg, psychiatrist and researcher at the Department of Biomedicine, University of Bergen, and senior consultant at Betanien Hospital.

There has been considerable scientific interest in understanding how breast milk and breastfeeding affect brain development and the infant immune system.

Together with her co-authors, Solberg therefore examined the relationship between the number of months an infant is exclusively breastfed (up to six months of age) and the child’s risk of developing ADHD symptoms.

Less ADHD symptoms at ages three, five, and eight years

The study used data from 37,600 families participating in the Norwegian Mother, Father and Child Cohort Study (MoBa).

Mothers reported, through a questionnaire six months after birth, the duration of exclusive breastfeeding, partial breastfeeding, and the introduction of other liquids or solid foods. These data were used to calculate the number of months each child was exclusively breastfed.

“We found that the longer a child was exclusively breastfed (up to six months), the lower the level of ADHD symptoms at ages three, five, and eight years,” says Solberg.

The association was observed in both boys and girls and was strongest at ages three and five, and somewhat weaker at age eight. All breastfeeding showed an effect, but the effect increased with the duration and intensity of breastfeeding and was strongest with exclusive breastfeeding up to six months.

Clear but moderate effect after adjustments

ADHD is partly explained by genetic factors. For example, it is known that mothers with ADHD symptoms tend to breastfeed less than others and are more likely to have children with ADHD symptoms. At the same time, children with ADHD symptoms may be more difficult to breastfeed.

“This may partly explain the relationship between lower breastfeeding and increased ADHD symptoms in children,” says Solberg.

To better understand possible causal relationships, the study adjusted for known genetic risk of ADHD and sociodemographic factors. Sibling analyses were also conducted, comparing different breastfeeding patterns within the same family.

“Even after these adjustments, there was a clear but moderate protective effect of the duration of exclusive breastfeeding on later ADHD symptoms,” Solberg explains.

More research needed to clarify causality

Solberg notes that the MoBa study is not fully representative of the Norwegian population. Participants tend to have higher education levels and are more likely to breastfeed, and to do so for longer than the general population.

She therefore does not rule out the possibility that the effect could be even greater in groups where breastfeeding is less common.

“As with other observational studies, it is difficult to draw firm conclusions about causality,” says Solberg, emphasizing the need for further research.

At the same time, she notes that the findings suggest that factors beyond genetics may influence ADHD risk:

“In our society, heredity is likely the strongest risk factor for ADHD. However, since ADHD—like other neurodevelopmental disorders—is influenced by multiple factors, our study suggests that the extent of breastfeeding may also help protect against the development of ADHD symptoms in young children.”

Read the full article:
https://www.sciencedirect.com/science/article/pii/S000632232601348X?via%3Dihub

Why ‘yo-yo dieting’ may not be as harmful as often believed

 

Many people experience fluctuations in body weight throughout their lives, and so‑called yo‑yo dieting has long been considered a health risk – in some cases even more harmful than remaining overweight.

It has, for example, been associated with negative health effects such as increased fat mass, loss of muscle mass, reduced metabolic rate and a higher risk of diseases including type 2 diabetes and cardiovascular disease.

However, careful evaluation of the research does not provide strong evidence that these negative effects can be attributed to yo‑yo dieting in itself – or that it is more harmful than persistent overweight, says Professor Faidon Magkos from the Department of Nutrition, Exercise and Sports at the University of Copenhagen, who together with a German colleague has reviewed the available research in a comprehensive analysis.

“Many people refrain from trying to lose weight because they fear that subsequent weight regain may harm the body or their metabolism. Our review indicates that these concerns are largely unfounded. In most cases, the benefits of weight loss outweigh the potential risks of later weight regain,” says Faidon Magkos.

What the analysis shows

In their analysis, the researchers reviewed a wide range of selected studies, including observational studies, clinical trials and animal studies, which examine the effects of repeated weight loss and weight regain on, among other things, body weight, body composition and metabolism.

A key finding is that associations between yo‑yo dieting and poor health are often not supported as causal relationships. Many studies are based on self‑reported weight, which makes it difficult to determine cause and effect. In addition, it is often unclear whether weight loss is due to deliberate attempts or underlying illness.

“When you take into account existing disease, ageing and overall exposure to obesity, the supposed harmful effects of yo‑yo dieting largely disappear,” explains Professor Norbert Stefan from the German Center for Diabetes Research (DZD), University Hospital Tübingen and Helmholtz Munich.

Weight regain is not the same as harm

For individuals whose weight fluctuates, the researchers emphasise that many of the health benefits of weight loss are lost when weight is regained.

However, this does not mean that individuals are worse off than before the weight loss, says Faidon Magkos:

“When the weight returns, you move back towards a level of risk similar to before — not beyond it. There is a crucial difference between losing benefits and causing harm.”

According to the researchers, several large studies show that the degree of obesity itself — rather than weight fluctuations — appears to be the primary driver of the risk of metabolic disease.

Implications for weight loss and treatment

In recent years, weight‑loss medication has become increasingly widespread, and such treatments can lead to substantial weight loss that is often followed by significant weight regain if the medication is discontinued.

According to the authors, this pattern should not necessarily be interpreted as harmful. On the contrary, intermittent weight loss — even if not maintained permanently — can provide meaningful periods of improved metabolic health and quality of life.

The researchers also highlight that most individuals who ultimately achieve long‑term weight loss have experienced multiple unsuccessful attempts along the way. Weight loss followed by weight regain is therefore often a necessary step on the path to success — rather than a sign of failure or a health risk.

For that reason, the two researchers emphasize an important message for patients and clinicians:

“People with overweight should not be discouraged from attempting to lose weight, even if they find it difficult to maintain in the long term. Unsuccessful weight‑loss attempts are not harmful, but giving up altogether may be,” they say.

Plant-based alternatives contain twice as many additives as animal products

 A first-of-its-kind study of supermarket products has found that in total the plant-based items sampled contained twice as many food additives as the animal-based equivalents.

Overall, the plant-based products contained more additives, more ingredients and more E-numbers than their animal-based counterparts.

A team from the Institute for Optimum Nutrition in London (a provider of university-accredited courses in nutrition) led the research which is published today in the peer-reviewed journal, Food Additives & Contaminants: Part A.

Joseph Whittaker, Vivienne Alexa Robinson and Elouise Redmayne looked at 71 like-for-like pairs of animal-based and plant-based products from an unidentified supermarket, that were available on the shelves in late-October 2025.

The team matched the products with each other based on a variety of factors such as the ingredients, packaging, and size, to achieve the closest match possible. So, for instance, almond milk was paired with normal milk, vegan brownies with dairy-based brownies, and plant-based meat with regular meat. Other products included were lasagne, coleslaw, pesto, mayonnaise, yoghurt and cake.

The product range used was marketed as plant-based, but all the products were also vegan.

Overall, results showed:

• the total number of food additives in the plant-based products was 199 compared with 100 in their corresponding animal-based equivalents.
• the total ingredients in the plant-based range was 1,566. In the animal-based range, it was 1,110.
• there were 39 E-numbers in the plant-based range and 31 in the animal-based set. (In total, 50 E-numbers were identified, of which 20 appeared in both groups.) E numbers are universal codes used across the European Union and the UK to identify approved food additives on ingredient labels. They ensure uniform communication across languages for substances—such as preservatives, colors, and thickeners

Across additives, ingredients and E-numbers, the difference between plant-based and animal-based was most stark in dairy, meat and fish products and their plant-based replacement.

“We found roughly twice as many food additives in the total sample of plant-based products compared to animal-based ones: 199 versus 100,” states senior author Joseph Whittaker, a lecturer at ION.

“However, even though we found that plant-based products had more food additives this does not necessarily mean an increased health risk. First, we only analysed one product range so we can’t make generalisations to all plant-based products. Second, we didn’t assess the quantity or concentration of food additives used, nor how much or how often people eat these products, so, essentially, we don’t know the level of exposure of food additives from these products. And last, all food additives used in these products have passed UK food safety regulations.”

Plant-based eating is on the rise. UK survey data shows a trend of declining meat consumption - from 103.7 to 86.3 g per capita per day in the decade to 2018–2019*. US dietary survey data reveals that the proportion of adults consuming a plant-based diet increased from 14.4% to 17.2% between 1999–2000 and 2017–2020**. And a Flemish study found that the number of adult ‘flexitarians’ rose from 5.3% to 9.2% from 2011 to 2020***.

Joseph adds: “Our study comes at a particularly important time as plant-based diets are increasing in popularity and more people are turning to plant-based alternatives products, but people are also concerned about the number of food additives in their food. This is known as the ‘clean label trend’. They are also trying to avoid ultra-processed foods and their potential negative effects upon health, although our study wasn’t focused on this.”

The main limitation of the research carried out was the limited sample of products used – from just one supermarket range.

The author team suggest future research should aim to see if the findings are replicated in other product ranges, including different brands and products available in other countries. “If future findings are consistent with ours, we could start to generalise more about plant-based products and be more certain in our conclusions,” Joe adds.

“One really interesting area that our study did not assess is the level of processing of plant-based products” he concludes. “It may be the case that many of these products are highly processed, and people switching to a plant-based diet and using a lot of these products, may end up on a highly refined diet. I think further research should test this, particularly as these diets are so popular now.

“I would argue that plant-based dieters should focus on whole-foods that are naturally plant-based, rather than trying to replicate animal-based foods. By necessity many plant-based alternative foods use food additives and refined ingredients, as foods like plant-based meat do not exist in nature.”

 

Drinking juice, soda during childhood increases the risk of adult high blood pressure

 Research Highlights:

• In a study that spanned 25 years, people who drank more sugary beverages and fruit juice beginning in childhood had a higher risk of developing high blood pressure than those drinking less.
• Substituting one serving per day of sugary beverages with whole fruit, milk or water was associated with a lower risk of high blood pressure. Also, replacing fruit juice with whole fruit was associated with a lower risk.

Drinking fruit juice and sugar-sweetened beverages from childhood through adulthood may be linked to an increased risk of developing high blood pressure as an adult, according to new research published today in the American Heart Association’s flagship journal Circulation.

“Dietary habits in early life can have lasting health consequences,” said senior study author Vasanti Malik, Sc.D., M.Sc., an associate professor and Canada Research Chair in Nutrition and Chronic Disease Prevention in the department of nutritional sciences at Temerty Faculty of Medicine at the University of Toronto, and an adjunct faculty member in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.

”High blood pressure is also emerging earlier in life, with growing rates being seen in younger adults, in children and adolescents, which highlights the importance of early detection and prevention,” she said.

High blood pressure can lead to other serious health conditions or events, such as heart attack and stroke. While some risk factors for blood pressure such as family history, age, gender and race cannot be changed, unhealthy lifestyle factors, such as lack of physical activity, smoking and poor diet, can increase the risk of high blood pressure.

The analysis included more than 25,000 participants from a study of U.S. youths. Participants reported how often, on average, they consumed sugar-sweetened beverages, including sodas, punches, lemonades, teas and sports drinks; fruit juice and whole fruits. They also reported their intake of other foods and beverages typically consumed and their body measurements and habits, such as physical activity and smoking, via questionnaires completed every 1 to 4 years.

Researchers estimated the associations of total fructose and sugar-sweetened beverages, fruit juice and whole fruit intake with self-reported high blood pressure diagnoses. They also developed models of the effect of substituting sugar-sweetened beverages or fruit juice with whole fruit, milk and water. Participants were followed for up to 25 years.

What are the key results of the analysis?:

• Participants who drank two or more servings of sugar-sweetened beverages per day had a 52% higher risk of later developing high blood pressure compared to those who consumed less than three servings a week. A typical serving was defined as a 12-ounce can or glass.
• Among sugary drink subtypes, each daily serving of soda and sports drinks was associated with a 23% and 36% higher risk of high blood pressure, respectively.
• Those who drank 1.5 or more servings of fruit juice per day had a 35% higher risk of developing high blood pressure compared to those who said they drank less than one serving a week. One serving was defined as an 8-ounce glass.
• For subtypes of fruit juice, each daily serving of orange juice was associated with a 20% higher risk of high blood pressure, while apple and other juices were not. However, the researchers noted the potential for misclassification, as orange-flavored drinks with added sugars may have been misreported as orange juice.
• The substitution analysis suggested that replacing a daily serving of sugary beverage with whole fruit could be associated with a 22% lower risk of developing high blood pressure.
• Similarly, replacing fruit juice with whole fruit could result in a 19% lower risk of developing high blood pressure.
• Substituting sugar-sweetened beverages with milk or water in the model analysis was associated with up to a 13% lower risk of developing high blood pressure, whereas no significant association was found for replacing fruit juice with milk or water.
• This link between sugary drinks/fruit juice and high blood pressure was independent of overall diet quality, physical activity and other factors.

“Sugar-sweetened beverages, such as soda and sports drinks, which are often marketed as somewhat healthy, should be limited,” Malik said. “Fruit juice intake may be harmless at low levels yet harmful at higher intake levels. They should always be 100% fruit juice, and even so, consumed only in moderation. Whole fruit should be emphasized over sugary beverages.”

A 2026 Dietary Guidance to Improve Cardiovascular Health scientific statement from the American Heart Association notes that added sugar in beverages and foods should be minimized.

American Heart Association volunteer expert Amit Khera, M.D., FAHA, vice-chair of the dietary guidance writing committee, said that while the association between sugar-sweetened beverages and increased hypertension and cardiovascular risk is generally consistent across studies, these findings add several new insights: “First, the focus on childhood and the importance of health behaviors in childhood with adult risk factor development provides a critical opportunity for prevention. As has been seen in adults, the total amount of fructose seems less important for the development of hypertension than the type of food where it is consumed, so sugar-sweetened beverages and fruit juice relate to increased risk, while whole fruit does not.

“Secondly, there has been a misconception about fructose in general being harmful for cardiovascular health regardless of the source, and that fruit juices are beneficial for health. This study demonstrates that neither seems to be correct,” added Khera, the director of preventive cardiology and clinical chief of cardiology at the University of Texas Southwestern Medical Center in Dallas.

He also noted this study’s population was mostly white children and adults; “however, non‑Hispanic Black and Hispanic American populations have the highest sugar-sweetened beverages intake, so these findings may be even more relevant for those groups.”

The American Heart Association advocates for science-based policies that reduce consumption of sugary drinks. These policies include:

• Establishing taxes on sugary drinks to decrease consumption.
• Improving nutrition standards in school meals.
• Enhancing “informed dining” in restaurants.
• Improving diet quality in the Supplemental Nutrition Assistance Program (SNAP).

What are the details, background, design and limitations of the study?

• The participants were from the Growing Up Today Study (GUTS), which included the GUTS I study initiated in 1996 and the GUTS II, which was initiated in 2004. The offspring of participants in the Nurses’ Health Study II were recruited for GUTS nationwide.
• The study followed 25,749 participants, ages 9 to 16, (about 55% female and 96% non-Hispanic white participants) for up to 25 years. The median age of the participants by the end of the follow-up period was 36 years.
• Participants completed 132-item food frequency questionnaires, administered annually from 1996 to 1998, then in 2001, 2004, 2006, 2008, 2011 and 2015. Children with high blood pressure or with missing dietary information at baseline were not included in this analysis.
• The food frequency that was used to assess diet asked how often, on average, they consumed a standard serving of a food or beverage, ranging from “never or less than once per month” to “6 or more per day”. A serving was specified as a 12-ounce can or glass of sugar-sweetened beverages and an 8-ounce glass of fruit juice.
• Sugar-sweetened beverages were defined as sodas, fruit punches, lemonades, iced teas, sports drinks and non-carbonated fruit drinks. Fruit juice included orange juice, apple juice and other 100% fruit juice drinks. Whole fruits included apples, oranges, bananas, mangos, grapes, pears, melons, strawberries and peaches.
• Substitution analyses were conducted by contrasting one serving per day of sugar-sweetened beverages or fruit juice with a serving of fruit juice, milk (1%, 2% and whole milk but not chocolate or flavored milk), water or whole fruit.
• Blood pressure was self-reported through the 2010 to 2021 questionnaires. Participants were asked if they had ever been diagnosed by a healthcare professional with high blood pressure. In the 2010 questionnaire, the earliest response option for the year of diagnosis was “before 1996” and ranged until “2010+”.
• Limitations of the study include the inability to prove cause and effect because it was based on questionnaires and self-reports and some factors not included in this analysis may have affected the results. In addition, the findings may not apply to other groups not included in this study.

Some video games = lower loneliness and greater resilience

 

A visual abstract summarizing the key findings of the research titled "The Effects of Open-World and Fun, Accessible Games on Perceived Loneliness and Stoicism in Adults: Cross-Sectional Survey Study," published in JMIR Serious Games in 2026. The study found that mainstream video games can mitigate the feeling of loneliness in young adults by promoting a stoic mindset.

Credit

JMIR Publications

A new study published in JMIR Serious Games suggests that some video games may do more than entertain—they may also help adults cope with loneliness and build emotional resilience. The study, titled “The Effects of Open-World and Fun, Accessible Games on Perceived Loneliness and Stoicism in Adults: Cross-Sectional Survey Study,” found that adults who played open-world adventure games such as The Legend of Zelda: Breath of the Wild and accessible “feel-good” games such as Yoshi’s Crafted World reported lower levels of loneliness than nonplayers. These players also showed higher levels of stoicism, a psychological measure of emotional resilience, self-control, and the ability to handle challenges calmly.

Published by JMIR Publications, the study surveyed 2252 adults aged 21 years and older about their gaming habits, emotional outlook, and feelings of loneliness. According to the authors, the findings suggest that specific types of games may offer positive emotional outcomes beyond simple escapism.

The researchers hypothesize that combining challenging exploration-based games and more relaxing games may create what they describe as a balanced “digital diet” for emotional well-being.

“Contrary to the stereotype of gaming as mere escapism, we found that open-world and accessible, joyous games can help foster a resilient, stoic mindset and alleviate loneliness,” said author Andreas B Eisingerich.

Loneliness continues to be recognized globally as a growing public health concern linked to poorer mental and physical health outcomes. While the study does not claim that games replace professional mental health care, it suggests that thoughtfully chosen gaming experiences could be affordable and scalable tools to support emotional well-being.

This research moves beyond the stereotype of gaming as passive screen time. Instead, it highlights that video games can provide spaces where players practice persistence, problem-solving, recovery from setbacks, and emotional regulation.

 

Please cite as:

Hou C, Tam W, Rahmadianty A, Rajendra P, Eisingerich A
The Effects of Open-World and Fun, Accessible Games on Perceived Loneliness and Stoicism in Adults: Cross-Sectional Survey Study
JMIR Serious Games 2026;14:e89304
URL: https://games.jmir.org/2026/1/e89304
DOI: 10.2196/89304

Chewing sugary gum after eating beetroot lowers blood pressure

 For the first time, researchers at King’s College London have discovered a link between chewing sugary gum after consuming vegetables high in nitrate, such as beetroot, spinach and kale, on lowering blood pressure.

Nitrate is absorbed by vegetables from the soil, but it needs to be converted into nitrite by bacteria in the mouth before it can be used by the body. Nitrite has wide-ranging effects, including the relaxation and widening of blood vessels, which enables blood to flow more easily, lowering blood pressure.

With these cardiovascular benefits limited by the bacteria in the mouth converting nitrate into nitrite which can be used by the body, scientists are investigating how this process might be enhanced. A little-explored theory is that increasing the acidity in saliva could increase this chemical reaction.

To test this theory, researchers investigated whether chewing sugar-containing gum, which is acidic and lowers the pH in the mouth, increases nitrite production.

Dr Andrew Webb, Clinical Senior Lecturer in the School of Cardiovascular & Metabolic Medicine & Sciences, King’s College London, said: “Whether and how the acidity of the saliva in the mouth impacts the conversion of the inactive nitrate, to the more active nitrite, is a fundamental question, as it impacts a range of important physiological functions including blood pressure. However, this process has not been studied much.

“While most research suggests that increasing acidity inhibits the conversion of nitrate, this has never been investigated in the whole body, over several hours.

“Incidentally, we previously found that combining grapefruit juice with beetroot juice decreased the acidity of the saliva and inhibited the conversion of nitrate to nitrite in the saliva. So, we wanted to formally test whether doing the opposite – increasing the acidity of the saliva – would enhance the conversion of nitrate to nitrite.”

Healthy volunteers were randomly allocated to chew sugar-containing (Hubba Bubba® bubble) gum, or sugar-free (Wrigley’s Extra®) chewing gum, for three to six hours after drinking a shot of beetroot juice. Blood and saliva samples were analysed throughout the study, alongside blood pressure measurements. The volunteers returned at least a week later to repeat the experiment but chewing the other gum.   

When volunteers chewed Hubba Bubba, the acidity of the saliva increased (measured by a 1.4 decrease in pH) compared to chewing the sugar-free gum. The participants also had a 45% higher amount of nitrite in the mouth and 25% higher level of nitrite around the body, compared to when they chewed sugar-free gum.

Chewing sugary gum also significantly decreased systolic blood pressure (when the heart pushes blood out) and diastolic blood pressure (when the heart relaxes between beats) by almost 3/2 mmHg, compared to sugar-free gum.

 

While the researchers stress that chewing sugary gum is not a therapeutic approach for people trying to manage their blood pressure, the finding could have implications for sports people already harnessing the effects of beetroot to improve their athletic performance.

Dr Webb added: “The effects were only short-term, lasting several hours, and long-term use of sugar-containing products would not be recommended for dental health. Nonetheless, the classic culinary tradition of following a starter and a main course, especially if they contain nitrate-rich salad leaves and vegetables, with a sweet dessert – which could be fruit – may temporarily increase blood pressure-lowering and exercise enhancement.

“We also suggest that sugary chewing gum will have a greater effect compared to drinking sugary drinks, as it stays in the mouth for a longer period of time.”

Co-author Dr Charlotte Mills, University of Reading, added: “The bacteria that live in our mouths play a critical role in converting nitrate from foods such as beetroot into beneficial compounds that help relax blood vessels and lower blood pressure. Our findings suggest that the presence of sugar may create a more favourable environment for this process.

“We are certainly not suggesting that people should start chewing sugary gum regularly. Frequent sugar consumption is harmful for dental health and is also detrimental to cardiometabolic health when consumed in excess. Instead, our findings provide a proof of concept that we may be able to improve how the body processes dietary nitrate, and future research should focus on developing tooth-friendly, metabolically sound approaches that achieve the same effect.

“The challenge now is to identify alternative strategies that are both effective and appropriate for long-term use.

“Because dietary nitrate is already a recognised sports supplement, there is potential to optimise how athletes use it. If we can enhance nitrate conversion, we may be able to improve the physiological benefits that athletes obtain from nitrate-rich foods.

“We found that something as simple as the type of chewing gum used alongside beetroot juice can influence how effectively the body converts dietary nitrate into compounds that help lower blood pressure.”

For the next steps, the scientists propose conducting a larger study focused on sports people, to further investigate the relationship between sugary chewing gum, blood pressure and athletic performance.

This study is published in British Journal of Clinical Pharmacology.

Postbiotic foods for improving gum health

 

 

Caption

Foods containing  heat-inactivated Lactiplantibacillus pentosus can help prevent gingivitis and maintain oral health.

Credit

Institute of Science Tokyo (Science Tokyo), Japan

Continuous consumption of foods containing heat-inactivated Lactiplantibacillus pentosus can help reduce gum bleeding, report researchers from Institute of Science Tokyo. These postbiotic foods can improve inflammatory conditions and enhance gum health in adults with mild gingivitis. The study suggested that these postbiotic foods offer a simple and practical way to support oral health in daily life without altering oral care habits. The findings also aid in the prevention of early-stage periodontal disease.

Gum disease, also known as periodontal disease, affects millions of people worldwide. In early stages, known as gingivitis, the gums become swollen and are prone to bleeding. While professional dental care and regular oral hygiene is important for prevention of the disease, researchers are exploring innovative approaches that can support gum health in everyday life. One promising strategy is the use of probiotic (beneficial bacteria) for maintaining gum health. However, these usually disturb the natural balance of microorganisms in the oral cavity. Also, these probiotics possess a shorter shelf life and are less stable.

Addressing this issue, a research team led by Professor Takanori Iwata along with Assistant Professor Shogo Maekawa, and Visiting Lecturer Anhao Liu from the Department of Periodontology, Institute of Science Tokyo (Science Tokyo), Japan, in collaboration with Associate Professor Megumi Ishiguro of the Health Science Research and Development Center, Science Tokyo, Otsuka Pharmaceutical Co., Ltd., and Tokyo Center Clinic, Japan, investigated if postbiotic foods containing heat-inactivated bacteria (Lactiplantibacillus pentosus ONRICb0240) could help improve gum health and reduce bleeding without disrupting normal oral bacteria. The findings were published online in the Journal of Periodontology on April 19, 2026.

“We conducted a clinical trial on 116 adults who were suffering from mild gingival inflammation,” explains Iwata. The participants were randomly allocated to receive either the gummies containing heat-inactivated bacteria or placebo (non-loaded) gummies. The gummies were consumed twice daily for six weeks. The participants were not given any special instructions regarding tooth brushing or additional oral care, which allowed the researchers to evaluate the effectiveness of the gummies under realistic conditions.

At the end of the study, the researchers evaluated the gum health and gingival index (a measure of gum inflammation) of the participants. Surprisingly, the participants who had consumed the postbiotic gummies experienced less gum bleeding and their gums appeared healthier and stronger overall, compared to those who received the placebo gummies. For the gingival index, no significant difference was observed between the groups; however, a significant improvement from baseline was observed in the test group.

“By evaluating the gummies under normal daily living conditions, we were able to better understand their practical potential for supporting gum health,” says Iwata.

The significance of the study lies in the use of heat-inactivated bacteria rather than live probiotics strains. Heat-inactivated bacteria are generally more stable during manufacturing and storage, making them easier to convert into consumer products than live bacteria. In addition to this, the researchers believe that the anti-inflammatory effects of the postbiotic gummies might be responsible for the reduction in gum bleeding. Since gum bleeding is one of the earliest warning signs of gingivitis, reducing inflammation at this stage could help prevent the progression to more serious periodontal disease.

Overall, the research provides a simple and convenient method that can be added to routine oral care practices. It also highlights the growing potential of functional foods and probiotic-derived ingredients in preventive healthcare. Looking ahead, the researchers plan to investigate the underlying biological mechanisms and evaluate the long-term benefits of these gummies for periodontal health.