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The Effect of Probiotic Foods on Depression
Sponsor: Nadide Gizem Tarakci Filiz
Summary
This exploratory study examined whether different frequencies of consuming three fermented foods commonly eaten in Türkiye-kefir, tarhana, and mixed pickles-were associated with short-term changes in body measurements and psychological well-being in adults. Thirty adults aged 18 to 55 years were randomly assigned to one of three groups for four weeks. The control group followed an individualized dietary plan that excluded fermented foods. The lower-frequency group followed a similar dietary plan and consumed kefir, tarhana, and mixed pickles once per week. The higher-frequency group consumed kefir daily, tarhana four times per week, and mixed pickles three times per week. Body weight, body mass index, waist circumference, mid-upper arm circumference, estimated body fat measures, depressive symptoms, and general psychological distress were assessed at the beginning and end of the four-week intervention. The study was designed as an exploratory dietary intervention and did not have a prespecified primary outcome.
Key Details
Gender
All
Age Range
18 Years - 55 Years
Study Type
INTERVENTIONAL
Enrollment
30
Start Date
2020-03-15
Completion Date
2020-05-15
Last Updated
2026-09-29
Healthy Volunteers
Yes
Conditions
Interventions
Individualized diet excluding fermented foods
Participants followed an individualized dietary plan based on estimated daily energy and nutrient requirements for four weeks. Fermented foods were excluded from the dietary plan, and participants were instructed not to consume additional fermented foods or probiotic supplements during the intervention.
Lower-frequency fermented-food dietary intervention
Participants followed an individualized dietary plan for four weeks with the addition of kefir, tarhana soup, and mixed pickles. Participants consumed one 200-mL serving of kefir once per week, one serving of tarhana soup once per week, and one 100-g serving of mixed pickles once per week. One serving of tarhana soup was prepared with 20 g of powdered tarhana, 200 mL of water, 5 g of olive oil, and 5 g of tomato paste.
Higher-frequency fermented-food dietary intervention
Participants followed an individualized dietary plan for four weeks with the addition of kefir, tarhana soup, and mixed pickles. Participants consumed one 200-mL serving of kefir daily, one serving of tarhana soup four times per week, and one 100-g serving of mixed pickles three times per week. One serving of tarhana soup was prepared with 20 g of powdered tarhana, 200 mL of water, 5 g of olive oil, and 5 g of tomato paste.
Locations (1)
Istanbul Medipol University
Istanbul, Fatih, Turkey (Türkiye)