The association between dietary quercetin intake and risk of depressive symptoms: the TCLSIH cohort study.

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-10 DOI:10.1080/09637486.2025.2582562

Piaoyi Tong, Jie Yu, Yaxiao Wang, Hao Yu, Di Wang, Yeqing Gu, Hongmei Wu, Ge Meng, Liyuan Fu, Xuehui Wu, Dandan Zhu, Qing Zhang, Li Liu, Yinxiao Chen, Dongli Wang, Lirui Jiao, Jinjin Zhang, Hao Geng, Shaomei Sun, Xing Wang, Qiyu Jia, Kun Song, Yunliang Zheng, Hong Chang, Ming Yu, Niuniu Sun, Kaijun Niu

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引用次数: 0

Abstract

Recent evidence suggests that dietary polyphenols may be linked to positive effects on brain health. This study aimed to examine the association between the quercetin intake and depressive symptoms. A total of 7766 participants without baseline depressive symptoms were included. Dietary quercetin intake was assessed using a validated food frequency questionnaire, and depressive symptoms were assessed by the Self-Rating Depression Scale score. Multivariable Cox proportional hazards models were used to determine the association. After multivariate adjustment, as quartiles of quercetin intake increased, HRs (95% CIs) for depressive symptoms were 1.00 (reference value), 0.72 (0.56, 0.93), 0.69 (0.53, 0.90), and 0.63 (0.46, 0.85) in females (p for trend=0.0026) and 1.00 (reference), 0.94 (0.75, 1.17), 0.84 (0.66, 1.06), and 0.92 (0.71, 1.20) in males (p for trend=0.35), respectively. Our study revealed that dietary quercetin intake may reduce the risk of depressive symptoms in female, but not in males.

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膳食槲皮素摄入量与抑郁症状风险之间的关系：TCLSIH队列研究

最近的证据表明，饮食中的多酚可能对大脑健康有积极影响。本研究旨在探讨槲皮素摄入量与抑郁症状之间的关系。共有7766名无基线抑郁症状的参与者被纳入研究。饮食中槲皮素的摄入量采用有效的食物频率问卷进行评估，抑郁症状采用抑郁自评量表评分进行评估。采用多变量Cox比例风险模型来确定相关性。多因素调整后，随着槲皮素摄入四分位数的增加，女性抑郁症状的hr （95% ci）分别为1.00（参考值）、0.72（0.56、0.93）、0.69（0.53、0.90）、0.63(0.46、0.85)（p为趋势=0.0026）和1.00（参考）、0.94（0.75、1.17）、0.84（0.66、1.06）、0.92(0.71、1.20)（p为趋势=0.35）。我们的研究表明，饮食中摄入槲皮素可以降低女性抑郁症状的风险，但对男性没有作用。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.