Centro de Enseñanza Superior Alberta Jiménez (CESAG), 07013, Palma de Mallorca, Spain.
Psycology and Neurology Center (CLONUS), 07014, Palma de Mallorca, Spain.
BMC Psychol. 2019 Mar 6;7(1):14. doi: 10.1186/s40359-019-0292-1.
Diverse studies have investigated the relationship between diet and depression. In fact some cross-sectional studies suggested that a healthy diet reduced the risk for depression. The main objective of this study was to assess the relationship of consumption of different food groups with depression. The food groups were selected based on their content of substances that were precursors to neurotransmitters (tryptophan or inositol) or their effect on oxidative stress.
This observational retrospective study compared the diets of individuals who were with depressive symptoms (Beck Depression Inventory Questionnaire [BDI] ≥ 10; 53 women, 23 men, age 38+/- 11) and with no depressive levels (BDI < 10; 33 women, 23 men, age 41+/- 13). Dietary data were collected from a questionnaire that asked about consumption of legumes, nuts, whole-grain foods, fruits and vegetables, chocolate, and sweet foods and refined sugars.
Depressed individuals consumed significantly lower amounts of legumes, fruits, and vegetables, but higher amounts of sweets and refined sugars (p < 0.05 for all comparisons). After statistical adjustment for age and sex, the consumption of no legumes (adjusted odds ratio [aOR] = 2.60, 95% confidence interval [CI] = 1.19-5.67), low consumption of fruits and vegetables (aOR = 2.69, 95% CI = 1.18-6.13), and high consumption of sweet foods and refined sugars (aOR = 1.91, 95% CI = 1.23-2.99) were significantly associated with depression. The two groups had no significant differences in the consumption of chocolate.
The results indicate significant relationships of the consumption of certain foods with depression, although the study design precludes any conclusions regarding causality. Further studies are necessary to determine the causal relationships of the consumption of specific foods with depression, and of depression with the consumption of specific foods.
In spite of the limitations, we find that individuals without depression consumed more legumes, fruits, and vegetables, but fewer sweets and pastries than those with depression.
多项研究调查了饮食与抑郁之间的关系。事实上，一些横断面研究表明，健康的饮食可降低患抑郁的风险。本研究的主要目的是评估不同食物组的摄入与抑郁之间的关系。这些食物组是根据它们作为神经递质前体（色氨酸或肌醇）的含量或对氧化应激的影响选择的。
本观察性回顾性研究比较了有抑郁症状（贝克抑郁量表问卷[BDI]≥10；53 名女性，23 名男性，年龄 38±11 岁）和无抑郁水平（BDI<10；33 名女性，23 名男性，年龄 41±13 岁）的个体的饮食。饮食数据来自一份问卷，该问卷询问了豆类、坚果、全谷物食品、水果和蔬菜、巧克力和甜食及精制糖的摄入量。
抑郁组的豆类、水果和蔬菜摄入量明显较低，但甜食和精制糖摄入量较高（所有比较均 p<0.05）。在调整年龄和性别后，不摄入豆类（调整后的优势比[aOR]=2.60，95%置信区间[CI]=1.19-5.67）、低水果和蔬菜摄入量（aOR=2.69，95% CI=1.18-6.13）以及高甜食和精制糖摄入量（aOR=1.91，95% CI=1.23-2.99）与抑郁显著相关。两组在巧克力摄入量上无显著差异。
结果表明，某些食物的摄入与抑郁有显著关系，尽管研究设计排除了任何因果关系的结论。需要进一步的研究来确定特定食物摄入与抑郁之间以及抑郁与特定食物摄入之间的因果关系。
尽管存在局限性，我们发现无抑郁个体摄入的豆类、水果和蔬菜较多，而甜食和糕点较少。
