The Association between Some Good Mood Foods and Depression

Year 2023, , 110 - 121, 29.04.2023

Wida Simzari , Ayşe Huri Özkarabulut , Sakineh Nourisaeidlou , Mahruk Rashidi

https://doi.org/10.38079/igusabder.1225321

Abstract

Aim: Depression is a main public health problem and disability worldwide. A bi-directional influence can be between foods and psychological disorders. This study aimed to determine the association between some good mood foods and depression.
Method: In this cross-sectional study, 100 undergraduate students and academicians over the age of 18 studying at Istanbul-Turkey universities were included. Demographic characteristics and eating habits were asked, and Beck Depression Scale was used to determine depression status.
Results: High intakes of milk, yogurt, meat, egg, fish, walnut, fig, almond, banana, kiwi, pineapple, chocolate, honey, tomato and oyster were associated inversely with depression. There was a significant relationship between fig, kiwi and honey (borderline) and depression. So that the OR (odds ratio) (95% CI) in the low and high consumption category of fig was 0.39 (0.15-0.98) and 0.24 (0.08-0.76) respectively (p<0.05). The higher consumption of kiwi decreases the risk of depression. The ORs (95% CI) of low and high consuming of kiwi were 0.56 (0.19-1.68; p=0.3) and 0.12 (0.03-0.41; p=0.001) respectively. For honey the ORs (95% CI) in low and high consumption categories were 0.42 (0.12-1.46. p=0.17) and 0.32 (0.1-1.02. p=0.05) respectively.
Conclusion: It was observed that the frequency of depression decreased in people who consumed high amounts of fruits, vegetables, nuts, legumes, milk and yogurt.

Keywords

Foods, Depression, Mood, Diet, Psychological Disorders

Bazı İyi Ruh Hali Besinleri ile Depresyon Arasındaki İlişki

Abstract

Amaç: Depresyon dünyada halk sağlığı için temel bir sorundur. Besinler ile psikolojik bozuklukların arasında çift yönlü bir etkileşim olabilmektedir. Bu çalışmada iyi ruh hali besinlerin tüketim sıklığı ile depresyon arasındaki ilişkinin belirlenmesi amaçlanmıştır.
Yöntem: Bu kesitsel çalışmaya İstanbul-Türkiye üniversitelerinde öğrenim gören 18 yaş üstü lisans öğrencileri ve akademisyenlerin olduğu 100 kişi dahil edilmiştir. Demografik özellikleri ve beslenme alışkanlıkları sorulmuş, depresyon durumunu belirlemek için Beck Depresyon ölçeği kullanılmıştır.
Bulgular: Sıklıkla süt, yoğurt, et, yumurta, balık, ceviz, incir, badem, muz, kivi ve bal (borderline) ananas, çikolata, bal, domates ve midye tüketiminin depresyonla ters bir ilişkisi olduğu belirlendi. İncir, kivi ve bal (sınırda) ile depresyon arasında anlamlı bir ilişki vardı. Böylece incirin düşük ve yüksek tüketim kategorisinde OR (odds ratio), (%95 CI) sırasıyla 0,39 (0,15-0,98) ve 0,24 (0,08-0,76) anlamlı olarak bulunmuştur (p<0,05). Yüksek kivi tüketiminin depresyon riskin düşürdüğü tespit edilmiştir. Düşük ve yüksek kivi tüketimi OR’leri (%95 CI) sırasıyla 0,56 (0,19-1,68; p=0,03) ve 0,12 (0,03-0,41; p= 0,001) olarak bulunmuştur. Bal için düşük ve yüksek tüketim kategorilerindeki OR’ler (%95 GA) sırasıyla 0,42 (0,12- 1,46; p=0,17) ve 0,32 (0,1-1,02; p=0,05) olarak bulunmuştur.
Sonuç: Yüksek miktarda meyve, sebze, kuruyemiş, baklagiller, süt, yoğurt tüketen kişilerde depresyon sıklığının azaldığı görüldü.

Keywords

Besinler, Depresyon, Ruh Hali, Diyet, Psikolojik Bozukluklar

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