Association between plant-based diets and depressive symptoms among Chinese middle-aged and older adults.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-03-25 DOI:10.1038/s41538-025-00399-7

Li Zhang, Shuai Chen, Lijuan Xu, Sui Tang, Chen Huang, Jin Zhou, Chang-Shu Liu, Sai Wang, Yang Cong, Tingting Li, Liangkai Chen, Wenxue Zhang, Shuang Rong

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Abstract

This study aimed to evaluate associations between plant-based diets and the prevalence of depressive symptoms (DepS) among Chinese middle-aged and older adults. This study included 3153 participants aged 45 and older. Dietary intake was collected using a food frequency questionnaire, and DepS was evaluated using the 9-item Patient Health Questionnaire. Foods were classified into 17 groups and three plant-based diet indices were created, including the overall plant-based diet index (PDI), healthful plant-based diet index (hPDI), and unhealthful plant-based diet index (uPDI). Compared to the lowest quartile, participants in the highest quartile of hPDI had lower odds of DepS (OR = 0.60; 95% CI: 0.40, 0.89). Conversely, the highest quartile of the uPDI was associated with higher odds of DepS (OR = 1.81; 95% CI: 1.16, 2.82). These findings supported that the quality of plant-based diets matters for mental health.

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中国中老年人群植物性饮食与抑郁症状的关系

本研究旨在评估中国中老年人植物性饮食与抑郁症状（DepS）患病率之间的关系。这项研究包括3153名年龄在45岁及以上的参与者。使用食物频率问卷收集膳食摄入量，并使用9项患者健康问卷评估DepS。将食物分为17组，并创建了3个植物性饮食指数，包括总体植物性饮食指数（PDI）、健康植物性饮食指数（hPDI）和不健康植物性饮食指数（uPDI）。与最低四分位数相比，hPDI最高四分位数的参与者患DepS的几率较低(OR = 0.60；95% ci: 0.40, 0.89)。相反，uPDI最高的四分位数与较高的DepS几率相关(OR = 1.81；95% ci: 1.16, 2.82)。这些发现支持植物性饮食的质量对心理健康很重要。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.