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Category: Project

Description: Background. Fermented food is full of live microbes potentially exerting beneficial health effects and prebiotics help these microorganisms grow and survive. The effect of such food on mental health was also suggested, however, there is sparse evidence linking it with cognitive performance under stress. Aim. The present study aims at investigating whether consumption of fermented and prebiotic-containing foods is associated with cognitive performance under stress in healthy volunteers. It also tests whether severity of anxiety or depression symptoms under stress mediate the abovementioned associations. Materials and Methods. At least 193 medical students eligible to sit for the final examination in Pharmacology will be enrolled. The examination will serve as a model of stress and its grades adjusted to pre-exam subject knowledge assessed in unstressful conditions will represent cognitive performance under stress. The study will be carried out in 4 steps: • Step 1: 7-14 days before the final exam participants will complete the 1st Survey in order to provide basic sociodemographic and health behaviour data as well as psychometric data on personality traits, stress-coping strategies and severity of depression and anxiety symptoms. • Step 2: For 7 days preceding the exam participants will record their food diaries. • Step 3: A day before the exam participants will complete the 2nd Survey in order to assess severity of depression and anxiety symptoms and complete pre-exam test in pharmacology in unstressful conditions. • Step 4: Participants will attend final examination in Pharmacology. Each of the Surveys will be performed on-line and will be labelled with student identity card number to attribute them to the results of the final examination in Pharmacology. With the use of general linear modelling cognitive performance under stress will be associated with consumption of fermented or prebiotic-containing food.