Role of nutrition in depression and other mental illnesses

Abstract

Nutrients, foods, and dietary components have a significant role in the development and maintenance of depressive disorders as well as the intensity of depression symptoms. Nutritional elements may alter the biomarkers linked to depression and may also influence the onset of depression, obesity, and diabetes. Recent research has identified novel mediators of mood fluctuations and energy balance that operate the gut-brain networks. In this context, a number of healthy foods including olive oil, fish, fruits, vegetables, nuts, legumes, poultry, dairy, and unprocessed meat, have been shown to have a negative correlation with the risk of depression and may even help with the symptoms of depression. The use of sweetened beverages, processed foods, fried foods, processed meat, refined grains, high-fat dairy products, biscuits, snacks, and pastries, on the other hand, has been linked in longitudinal studies to an elevated risk of depression. Nevertheless, it is usually challenging to draw a firm conclusion about a true prospective causal association from this primarily retrospective research since depressed people may also alter their eating habits incidentally as a result of their sadness. Additionally, it has been suggested that some dietary substances, including as calcium, chromium, folate, PUFAs, vitamin D, B12, zinc, magnesium, and D-serine, might be utilised as add-on treatments with antidepressants. In this situation, food and lifestyle changes may be a desired, practical, effective, and non-stigmatizing depression preventive and treatment option. In early randomized controlled clinical studies, a number of drugs that have historically been used to treat metabolic disorders—including pioglitazone, metformin, exenatide, atorvastatin, and gram-negative antibiotics showed some promise for treating depression.