Association Between Consumption of Fermented Food and Food-Derived Prebiotics With Cognitive Performance, Depressive, and Anxiety Symptoms in Psychiatrically Healthy Medical Students Under Psychological Stress: A Prospective Cohort Study

Michał Seweryn Karbownik; Łukasz Mokros; Maria Dobielska; Mateusz Kowalczyk; Edward Kowalczyk

doi:10.3389/fnut.2022.850249

Association Between Consumption of Fermented Food and Food-Derived Prebiotics With Cognitive Performance, Depressive, and Anxiety Symptoms in Psychiatrically Healthy Medical Students Under Psychological Stress: A Prospective Cohort Study

Front Nutr. 2022 Mar 3:9:850249. doi: 10.3389/fnut.2022.850249. eCollection 2022.

Authors

Michał Seweryn Karbownik¹, Łukasz Mokros², Maria Dobielska³, Mateusz Kowalczyk⁴, Edward Kowalczyk¹

Affiliations

¹ Department of Pharmacology and Toxicology, Medical University of Lodz, Łódź, Poland.
² Department of Clinical Pharmacology, Medical University of Lodz, Łódź, Poland.
³ Students' Research Club, Department of Pharmacology and Toxicology, Medical University of Lodz, Łódź, Poland.
⁴ Babinski Memorial Hospital, Łódź, Poland.

Abstract

Background: Gut microbiota-based therapeutic strategies, such as probiotic and prebiotic preparations, may benefit mental health. However, commonly consumed fermented and prebiotic-containing foods have not been well-tested. The aim of the present study was to determine whether consumption of fermented food and food-derived prebiotics is associated with cognitive performance, depressive, and anxiety symptoms in psychiatrically healthy medical students under psychological stress.

Methods: The study protocol with data analysis plan was prospectively registered. Food consumption was evaluated with a 7-day dietary record. Cognitive performance was modeled with academic examination performance in relation to subject knowledge. Pre-exam depressive and anxiety symptoms were assessed with the Patient Health Questionnaire-9 and Generalized Anxiety Disorder-7, respectively.

Results: In total, 372 medical students (22.7 ± 1.1 years of age, 66% female) completed the study. No relationship was observed between cognitive performance under stress and either fermented food (adjusted β 0.02, 95% CI -0.07-0.11, p = 0.63) or food-derived prebiotics consumption (adjusted β -0.00, 95% CI -0.09-0.09, p = 0.99). High intake of fermented food was associated with more severe depressive (adjusted β 0.11, 95% CI 0.01-0.20, p = 0.032) and anxiety symptoms under stress (adjusted β 0.13, 95% CI 0.04-0.22, p = 0.0065); however, no such link was observed for food-derived prebiotics (adjusted β 0.03, 95% CI -0.07-0.13, p = 0.50 and -0.01, 95% CI -0.11-0.08, p = 0.83, for depression and anxiety, respectively).

Conclusions: Under psychological stress in medical students, consumption of fermented food and food-derived prebiotics appears to be not associated with cognitive performance. High intake of fermented food, but not food-derived prebiotics, may be associated with severity of depressive and anxiety symptoms. The safety of fermented food in this regard therefore requires further clarification.

Keywords: anxiety; cognitive function; depression; fermented food; prebiotics; probiotic; psychological stress.