{"title":"Effect of Diet on Depression: A Review of Nutritional Solutions","authors":"Hananeh Ahmadnia, H. Bahrami, Soraya Mohamadzadeh","doi":"10.26596/wn.202314128-57","DOIUrl":null,"url":null,"abstract":"Depression is a mental illness with several categories that have common symptoms such as chronic sorrow, lack of interest, lack of pleasure, mood swings between guilt and poor self-esteem, sleep disturbances, and a loss of appetite. Over 300 million individuals globally suffer from depression, and the socioeconomic cost of this debilitating disorder is expected to rise dramatically in the future decades. \nBehavioral health illnesses can be prevented and treated to some extent with dietary and nutritional means. Nutritional psychiatry has produced observational and effectiveness evidence regarding the role of healthy dietary patterns in the onset and treatment of depressive symptoms. Diet is associated with depressive symptoms or depression, meaning that an increase in depressive disorders coincide with a deterioration in healthy living choices, including poor quality diets. \nHealthy eating habits and adequate intake of essential nutrients via the diet can help prevent and treat depression by reducing symptoms of mental illness. In addition, because nutrition is a modifiable risk factor for depression, it is practical for the public to consider dietary changes to reduce the prevalence of depressive disorders. \nThis paper reviews the potential value of diet-based actions to manage depression, and ways in which dietary changes could be made to improve mental and cognitive health. Furthermore, some practical solutions for preventing and controlling depression are proposed based on health-related effects of improving dietary habits and life style. \n ","PeriodicalId":23779,"journal":{"name":"World review of nutrition and dietetics","volume":"24 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"World review of nutrition and dietetics","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.26596/wn.202314128-57","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Depression is a mental illness with several categories that have common symptoms such as chronic sorrow, lack of interest, lack of pleasure, mood swings between guilt and poor self-esteem, sleep disturbances, and a loss of appetite. Over 300 million individuals globally suffer from depression, and the socioeconomic cost of this debilitating disorder is expected to rise dramatically in the future decades.
Behavioral health illnesses can be prevented and treated to some extent with dietary and nutritional means. Nutritional psychiatry has produced observational and effectiveness evidence regarding the role of healthy dietary patterns in the onset and treatment of depressive symptoms. Diet is associated with depressive symptoms or depression, meaning that an increase in depressive disorders coincide with a deterioration in healthy living choices, including poor quality diets.
Healthy eating habits and adequate intake of essential nutrients via the diet can help prevent and treat depression by reducing symptoms of mental illness. In addition, because nutrition is a modifiable risk factor for depression, it is practical for the public to consider dietary changes to reduce the prevalence of depressive disorders.
This paper reviews the potential value of diet-based actions to manage depression, and ways in which dietary changes could be made to improve mental and cognitive health. Furthermore, some practical solutions for preventing and controlling depression are proposed based on health-related effects of improving dietary habits and life style.
期刊介绍:
Volumes in this series consist of exceptionally thorough reviews on topics selected as either fundamental to improved understanding of human and animal nutrition, useful in resolving present controversies, or relevant to problems of social and preventive medicine that depend for their solution on progress in nutrition. Many of the individual articles have been judged as among the most comprehensive reviews ever published on the given topic. Since the first volume appeared in 1959, the series has earned repeated praise for the quality of its scholarship and the reputation of its authors.