Clinical Research Directory

The Effect of Probiotic Foods on Depression

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.

Comparing Effects of Fermented and Unfermented Pulses and Gut Microbiota

The goal of this clinical trial is to learn about the effects of consuming fermented pulses (certain types of legumes like chickpeas or lentils) in healthy people. The main questions it aims to answer are: 1. How does consuming the fermented foods impact the gut microbiome? 2. Does this interaction between the fermented foods and the gut microbiome affect inflammation? Participants will be asked to consume two sets of prepared meals, one containing unfermented pulses, the other containing fermented pulses. Researchers will compare the gut microbiome and inflammation between these two diets.