The Diet Linked To 40% Higher Depression Risk

The Diet Linked To 40% Higher Depression Risk post image

Cutting these out of your diet
helps reduce depression risk.
A diet of ‘inflammatory foods’
is linked to a 40% higher risk of depression, new research concludes.
Common inflammatory foods
include fast food, cake and processed meats.
These all have high levels of
saturated fats, cholesterol and carbohydrate.
Fast foods and the like cause
excess inflammation in the body, which is linked to depression.
An anti-inflammatory diet
includes more vitamins, fibre and unsaturated fats.
The Mediterranean diet,
containing tomatoes, green vegetables, olive oil and fatty fish is
anti-inflammatory.
The conclusions come a review
of 11 separate studies that included over 100,000 people living in the US,
Australia and Europe.
Everyone reported how
inflammatory their diet was, as well as any depression symptoms.
The results showed that people
eating ‘pro-inflammatory’ diets had a 40% higher risk of developing depression
or depressive symptoms.
The same was true for young
and old.
Inflammation is how the body
protects itself against toxins.
However, brain cells are
killed when the body remains in a constant state of high alert, while fighting
toxins.

Dr Steven Bradburn, study
co-author, said:
“These results have tremendous
clinical potential for the treatment of depression, and if it holds true, other
diseases such as Alzheimer’s which also have an underlying inflammatory
component. 
Simply changing what we eat
may be a cheaper alternative to pharmacological interventions, which often come
with side-effects. 
This work builds on recent
advances in the field by others, including the first ever clinical trial into
dietary interventions for treating depression, which have shown beneficial
improvements in depressive symptoms. 
It should be stressed,
however, that our findings are an association, rather than causality. 
Further work is needed to
confirm the efficacy of modulating dietary patterns in treating depression with
relation to inflammation.”
The study was published in the
journal Clinical Nutrition (Tolkein et al., 2018).
SOURCE:
PSYBLOG
Kayode Ojo
Kayode Emmanuel Ojo is the Co-Founder and Managing Director at SHEFFA Limited. He is presently studying Computer Science at the National Open University, Victoria Island, Lagos.