Diets that are higher in fat and significantly lower in carbohydrates are known to have a drastic effect on reducing the incidence of seizures in individuals with drug-resistant forms of epilepsy, particularly among children.
While it’s becoming apparent the diet creates some sort of shift in the gut’s microflora, the precise nature of those changes and their connection to the prevalence of seizures remains a mystery.
In a prospective study on children and experiments involving mice, researchers from the University of California, Los Angeles (UCLA) bring us a step closer to understanding how the foods we eat alter the functions of microbes in our digestive system, which in turn affect a variety of neurological functions suspected to play a role in epilepsy.
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