Sousa Rodrigo J M, Baptista José A B, Silva Célia C G
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Portugal.
Front Nutr. 2022 Aug 18;9:930949. doi: 10.3389/fnut.2022.930949. eCollection 2022.
A growing number of studies have found that the gut microbiota is involved in a variety of psychological processes and neuropsychiatric disorders, which include mood and anxiety disorders. Consumption of dairy products may contain bioactive compounds and probiotic bacteria with various therapeutic benefits. The aim of the study was to investigate possible associations between the frequency of consumption of different types of dairy products and the state of anxiety in university students. The subjects were 311 Azorean university students, 231 women and 80 men, with an average age of 20.5 years. Subjects completed a quantitative questionnaire on the frequency of dairy product consumption and a short version of the Spielberger State-Trait Anxiety Inventory (STAI) test. Among dairy products, semi-skimmed milk was the most commonly consumed, followed by cheese (ripened), drinking yogurt, skim milk, and set yogurt, while fresh cheese, whole milk, and dairy ice cream were the least common. Discriminant analysis showed that consumption of fermented products (yogurt and cheese) was significantly higher ( < 0.05) in the group with low anxiety level (score <40 in STAI test) than in the group with higher anxiety level (score ≥ 40). In this analysis, 62.4% of the initially grouped cases were correctly classified according to the frequency of fermented products consumption. No correlations were found between anxiety and unfermented dairy products. The results indicate that the consumption of fermented dairy products has a positive effect on reducing anxiety in young Azorean university students.
越来越多的研究发现，肠道微生物群参与了多种心理过程和神经精神疾病，其中包括情绪和焦虑症。食用乳制品可能含有具有各种治疗益处的生物活性化合物和益生菌。本研究的目的是调查不同类型乳制品的消费频率与大学生焦虑状态之间可能存在的关联。研究对象为311名亚速尔群岛大学生，其中231名女性和80名男性，平均年龄20.5岁。研究对象完成了一份关于乳制品消费频率的定量问卷以及一份简短版的斯皮尔伯格状态-特质焦虑量表（STAI）测试。在乳制品中，半脱脂牛奶是消费最频繁的，其次是（成熟）奶酪、饮用型酸奶、脱脂牛奶和凝固型酸奶，而新鲜奶酪、全脂牛奶和乳制品冰淇淋则是最不常见的。判别分析表明，焦虑水平较低组（STAI测试得分<40）食用发酵产品（酸奶和奶酪）的比例显著高于焦虑水平较高组（得分≥40）（<0.05）。在该分析中，根据发酵产品消费频率，最初分组的病例中有62.4%被正确分类。未发现焦虑与未发酵乳制品之间存在相关性。结果表明，食用发酵乳制品对降低亚速尔群岛年轻大学生的焦虑有积极作用。
