The Effect of University Students' Nutrition Habits and Probiotic Dairy Consumption Frequency on Anxiety Disorder

Year 2022, Volume: 5 Issue: 3, 182 - 188, 30.12.2022

Şenay Çatak , Serdal Öğüt

https://doi.org/10.56150/tjhsl.1192652

Cited By: 1

Abstract

Aim: The main purpose of this study was to determine the dietary habits, probiotic dairy consumption habits of university students and their effects on anxiety disorder.
Material and Methods: The study was carried out with 484 students from Adnan Menderes University Aydın School of Health, Faculty of Health Sciences and Nursing Faculty. Data were collected by using Personal Information Form, Nutritional Habits and Probiotic Dairy Products Consumption Form and General Anxiety Disorder 7 (GAD-7) Test.
Results: It was found that 83.9% of the students participated in the study were female, 16.1% were male, and the average age was 20.56±1.83. Anxiety disorder was found in 62.2%, and 10.1% of them were serious. 47.7% of the students reported that they consumed probiotic dairy products. It was found that using boiled-grilled-steamed method as a cooking method, consuming yogurt every day, frequently consuming green leafy vegetables and fruit as factors reducing the risk of anxiety disorder. Severe anxiety disorder was more common among those who consumed fast food every day and students who reported that they did not consume probiotic dairy products.
Conclusion: It was concluded that more than half of the students had anxiety disorder; the consumption of yoghurt, green leafy vegetables, fruits and fast food consumption affects the presence of anxiety. Knowing the nutritional factors that cause anxiety disorder in students will contribute to the identification of risk factors in diagnosis, prevention or reduction of nutritional problems.

Keywords

Nutrition, Probiotic, Yogurt consumption., Anxiety

References

• Sağlık Bakanlığı, Türkiye Beslenme Rehberi (TÜBER), Sağlık Bakanlığı Yayınları, Ankara (2015).
• Gürsoy O., Kınık Ö., Gönen İ., Probiyotikler ve gastrointestinal sağlığa etkileri, Türk Mikrobiyol Cem Dergisi 35 (2005), 136-148.
• World Health Organisation, WHO, Abuse S., Association W.P., Child I.A.f., Psychiatry A., Professions A., (2005): Atlas: child and adolescent mental health resources: global concerns, implications for the future, World Health Organization.
• Şahin A.N., Yetişkin bireylerde psikobiyotik özellik gösteren probiyotik besinlerin tüketimi ve mental sağlık arasındaki ilişkinin incelenmesi, Başkent Üniversitesi Sağlık Bilimleri Enstitüsü, 2018.
• Eyres S.L., Turner A.I., Nowson C.A., Torres S.J., Does diet-induced weight change effect anxiety in overweight and obese adults?, Nutrition 30(1), (2014), 10-15.
• Aslam H., Green J., Jacka F.N., Collier F., Berk M., Pasco J., Dawson S.L., Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety, Nutritional neuroscience 23(9), (2020), 659-671.
• World Health Organisation, WHO, Obesity: preventing and managing the global epidemic., in: Series W.T.R. (Ed.) Geneva, 2000.
• Konkan R., Şenormanci Ö., Güçlü O., Aydin E., Sungur M.Z., Yaygın Anksiyete Bozukluğu-7 (YAB-7) Testi Türkçe Uyarlaması, Geçerlik ve Güvenirliği, Archives of Neuropsychiatry/Noropsikiatri Arsivi 50(1), (2013).
• Spitzer R.L., Kroenke K., Williams J.B., Löwe B., A brief measure for assessing generalized anxiety disorder: the GAD-7, Archives of internal medicine 166(10), (2006), 1092-1097.
• Gümüş F., Zengin L., Hemşirelik Öğrencilerinde Anksiyete, Depresif Belirti Sıklığı ve İlişkili Faktörler, Van Tıp Dergisi 25(4), (2018), 527-534.
• Gümüş F., Zengin L., Hemşirelik öğrencilerinde anksiyete, depresif belirti sıklığı ve ilişkili faktörler, (2018).
• Bassi R., Sharma S., Kaur M., A study of correlation of anxiety levels with body mass index in new MBBS students, National Journal of Physiology, Pharmacy and Pharmacology 4(3), (1970), 208-208.
• Mikolajczyk R.T., El Ansari W., Maxwell A.E., Food consumption frequency and perceived stress and depressive symptoms among students in three European countries, Nutrition journal 8(1), (2009), 1-8.
• Sarlio-Lähteenkorva S., Lahelma E., Roos E., Mental health and food habits among employed women and men, Appetite 42(2), (2004), 151-156.
• Benton D., Williams C., Brown A., Impact of consuming a milk drink containing a probiotic on mood and cognition, European journal of clinical nutrition 61(3), (2007), 355-361.
• Tillisch K., Labus J., Kilpatrick L., Jiang Z., Stains J., Ebrat B., Guyonnet D., Legrain–Raspaud S., Trotin B., Naliboff B., Consumption of fermented milk product with probiotic modulates brain activity, Gastroenterology 144(7), (2013), 1394-1401. e4.
• Hilimire M.R., DeVylder J.E., Forestell C.A., Fermented foods, neuroticism, and social anxiety: An interaction model, Psychiatry research 228(2), (2015), 203-208.
• Jaatinen N., Korpela R., Poussa T., Turpeinen A., Mustonen S., Merilahti J., Peuhkuri K., Effects of daily intake of yoghurt enriched with bioactive components on chronic stress responses: a double-blinded randomized controlled trial, International journal of food sciences and nutrition 65(4), (2014), 507-514.
• Yu B., Zhu Q., Meng G., Gu Y., Zhang Q., Liu L., Wu H., Xia Y., Bao X., Shi H., Habitual yoghurt consumption and depressive symptoms in a general population study of 19,596 adults, European journal of nutrition 57(7), (2018), 2621-2628.
• Sayili M., Gözener B., Gaziosmanpaşa üniversitesi öğrencilerinin fast-food tüketim alışkanlıklarının değerlendirilmesi, Çankırı Karatekin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 4(2), (2013), 11-28.
• Hirth J.M., Rahman M., Berenson A.B., The association of posttraumatic stress disorder with fast food and soda consumption and unhealthy weight loss behaviors among young women, Journal of Women's Health 20(8), (2011), 1141-1149.
• Sánchez-Villegas A., Toledo E., De Irala J., Ruiz-Canela M., Pla-Vidal J., Martínez-González M.A., Fast-food and commercial baked goods consumption and the risk of depression, Public health nutrition 15(3), (2012), 424-432.