Mood, Depression
Conditions
Keywords
acetic acid
Brief summary
The objective of this research is to record mood states and depression levels in healthy college students before and after 4 weeks of daily vinegar ingestion.
Detailed description
Recent research suggests that fruit and vegetable intake is inversely associated with mood states and depression. Although the mechanism is not known, increased gut fermentation is suspected as changes in gut tryptophan metabolism was noted in these trials. Tryptophan is the precursor to serotonin, the neurotransmitter associated with improved mood state, but other metabolites of tryptophan have been associated with mental wellbeing as well. The main ingredient of vinegar, acetic acid, is the most common metabolite produced during gut fermentation of dietary fiber (mainly from fruits and vegetables) and can also be expected to influence the gut microbiome. It has been reported that vinegar ingestion is linked to a change in tryptophan metabolism in healthy adults consuming vinegar daily for 8 weeks. This study will explore the impact of vinegar ingestion on mood states.
Interventions
2 tablespoons diluted in water taken twice daily with meals
one pill taken daily
Sponsors
Study design
Masking description
Both groups received vinegar, either liquid form (active) or pill form (placebo)
Intervention model description
randomized, controlled trial
Eligibility
Inclusion criteria
* college student, non-athlete, no chronic health condition
Exclusion criteria
* vegetarians or others adhering to special diet, body mass index \>30 kg/m2, pregnancy/lactation, unwilling to ingest vinegar
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| mood state | change from baseline at day 28 | Profile of Mood States (POMS) questionnaire score |
| depression | change from baseline at day 28 | Center for Epidemiologic Studies Depression Scale (CES-D) |
Countries
United States