The effects of wheat germ consumption on mental health and brain-derived neurotrophic factor in subjects with type 2 diabetes mellitus: a randomized, double-blind, placebo-controlled trial

ABSTRACT

Objectives: Herbals, as bioactive foods, have been one of the most popular alternatives and complementary treatments in preventing and controlling type 2 diabetes mellitus (T2DM). The aim of the present trial was to examine the effects of wheat germ consumption on mental health and brain-derived neurotrophic factor (BDNF) among patients with T2DM.

Methods: Eighty participants with T2DM were randomly allocated to receive 20 g wheat germ (n = 40) or placebo (n = 40) in a randomized double-blind clinical trial for 12 weeks. Depression, anxiety, stress scale-21 (DASS-21) questionnaire was used to assess the mental health of study participants. Serum BDNF was assessed at the baseline and end of intervention. Anthropometric indices were measured at the baseline, 6 and 12 weeks during the intervention.

Results: A total of 75 subjects completed the trial. Compared with the placebo, wheat germ consumption led to a significant reduction in depression (P = .03) and stress (P = .04) scores. Moreover, a significant increase in serum BDNF concentrations was observed in the wheat germ group (P = .004), while there was no significant difference between the groups. Wheat germ intake had no significant effects on anthropometric indices and anxiety scores between the groups.

Conclusion: Our findings showed that wheat germ consumption for 12 weeks could significantly reduce the stress and depression scores but had no significant effects on anxiety scale and anthropometric outcomes in patients with T2DM.

KEYWORDS:

• Wheat germ
• type 2 diabetes mellitus
• depression
• Stress
• Anxiety
• Trial
• Mood
• BDNF

Acknowledgements

We would like to thank all patients who kindly contributed in the study.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The present study is a part of PhD thesis of HM that was supported by a grant from Office of the Vice-Chancellor for Research, Isfahan University of Medical Sciences [grant number 397073].

Notes on contributors

Hamed Mohammadi

Hamed Mohammadi has earned his Ph.D. in Nutritional Sciences from Isfahan University of Medical Sciences and is doing research in the field of clinical nutrition.

Mozhgan Karimifar

Mozhgan Karimifar is an Assistant Professor of endocrinology at the Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan.

Zahra Heidari

Zahra Heidari is an Assistant Professor of Biostatistics at the Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran

Maryam Zare

Maryam Zare is a PhD Candidate in Nutritional Sciences at the Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.

Reza Amani

Reza Amani is a Professor (full) at the Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. His research interest is focus on the effects of dietary strategies on mood disorders.