Enhancing the nutraceutical and nutritional features of wheat germ to reduce atopic asthma symptoms in children.

Abstract

Background: The rise in childhood asthma has increased interest in nutraceutical treatment options such as specific nutritional supplements, as medical treatments may not always produce the desired results. Despite treatment, between 30 and 50% of children with asthma do not attain adequate control.

Objectives: For the first time, the effects of adding fermented wheat germ to the daily diet of children with atopic asthma on respiratory function-related disease symptoms, serum IgE, and eosinophil levels were studied.

Methods: The study comprised 52 patients (control group n = 26, experimental group n = 26) aged 12-18 years with a clear diagnosis of atopic asthma. The experimental group consumed 100 g of fermented wheat bread with 5% wheat germ every day for three months, while the control group consumed standard bread. The groups were assessed at baseline and at the end of each month with spirometry (FVC, FEV1, PEF), serum eosinophil and IgE measurements, and the application of the Asthma Control Test (ACT) scale.

Results: There was no significant difference between the control and experimental groups in terms of any measurement. The experimental group had significant increases in PEF (p < 0.05), FVC, and IgE levels (p < 0.001) compared to monthly measurements. Both groups showed statistically significant improvements in ACT and FEV1 (p < 0.001). Nonetheless, the control and experimental groups showed no significant difference in time-dependent eosinophil levels (p > 0.05).

Conclusions: Although the inclusion of fermented wheat germ to asthmatic children's diets has been shown to improve PEF and IgE levels, these findings require further investigation.