
Key Findings
Almonds contain dietary fiber, micronutrients and phytochemicals that have been implicated in the regulation of the gut-brain axis and mental health. To investigate the effect of whole almonds on mental health and the gut-brain axis, compared to an isocaloric snack, in adults with symptoms of anxiety and depression. Adults with mild-to-moderate symptoms of anxiety and depression participated in a randomized controlled trial, receiving almonds (56 g/d) or isocaloric control for 12 weeks. The primary outcome was symptoms of anxiety and depression (Patient Health Questionnaire Anxiety and Depression Scale) at week 12. Secondary mental health outcomes were measured at weeks 0, 6 and 12. Gut microbiota composition (16S rRNA gene sequencing), short-chain fatty acids (SCFA; gas chromatography), stool output (frequency and consistency) and gut symptoms (7-day diary) were measured at weeks 0 and 12. Eighty-four participants were recruited (mean age 25 y, 75% female). There was no significant difference in anxiety and depression scores between the almond (mean 11.6 ± SD 5.3) and control group (12.5 ± 5.3; p = 0.945). Functional impairment was borderline significantly improved in the almond group (9.6 ± 7.0), compared to control (12.2 ± 8.7, p = 0.055), in the intention-to-treat analysis, and was significant in the per protocol analysis (almond 9.0 ± 6.4 vs control 12.5 ± 9.6, p = 0.015). Almonds did not alter the gut microbiota composition nor SCFA concentrations. Almonds significantly reduced the frequency of hard stools compared to control (median [IQR]: 0.0 [0.1] vs 0.1 [0.4] stools/d, p = 0.002), with no impact on gut symptoms. Almond consumption for 12 weeks has limited impact on anxiety and depression though may impact functional impairment in adults with mild-to-moderate anxiety and depression. Further research is needed in populations with severe depression and anxiety. This trial was registered at clinicaltrials.gov as NCT06087471.
Why This Matters for Body-Mind Practice
[Draft — editorial context needed]
Source
- The Journal of nutritionRead Source →


