Sugary foods linked to a greater likelihood of depression

A new study has found that people who love sweet food and drinks are more likely to suffer from depression. Published in Journal of Translational Medicinea study revealed that people with a “sweet tooth” had a 31% higher chance of depression compared to those who chose healthy habits.

The new study also seeks to address gaps in nutrition research by using data-driven methods to examine biological pathways that may link dietary patterns to mental health and other health conditions. beauty.

“In the field of nutrition research, there is still an unmet need for clarification of the effects of the types of food we choose on our lives,” said study author Hana Navratilova, a PhD candidate at the University of Surrey. “This can be addressed through data-driven approaches that provide practical solutions for nutritional problems. Developments in this area provide clear benefits for nutritionists, health care professionals, together with clients/patients.For example, a nutritionist can identify the client’s health risk factors and, by focusing on the client’s food choices, provide nutritional advice. “From the consumer’s perspective, they can identify their risks before contacting a nutritionist or dietitian for more advice.”

The study analyzed data from the UK Biobank, a large biomedical database that includes health and lifestyle information from more than 500,000 participants aged 40 to 69. For this study, the team focused on feedback from 180,000 people who completed the Detailed Food Questionnaire in 2019. The questionnaire asked participants to rate their preferences for 140 foods—such as fruits, vegetables, meat, sweets and beverages— A nine-point scale ranging from extremely dislike to agreeable. The survey excluded participants with multiple missing or incomplete responses to ensure validity.

The researchers used a latent variable analysis, a statistical method, to divide the participants into three distinct categories of food choices based on their answers to the questions: (1) Health conscious, those who liked fruit , vegetables and healthy food choices, (2) Omnivores, who enjoyed many types of food, including meat, fish, and other sweets, and (3) Sweet tooth, who liked especially sugary foods and drinks and does not like healthy foods such as fruits and vegetables.

“Similar to the MBTI (Myers-Briggs Type Indicator) personality test, our study provides an overview of a person’s health status based on their food choices,” Navratilova told PsyPost. “However, this profile is not fixed, it helps to identify areas that can be improved to achieve good health.

In addition to data on food choices, researchers analyzed health outcomes and biological markers with blood samples from participants. They examined how each level of food choice is related to conditions such as depression, diabetes, stroke, and other chronic diseases. They also examined biomarkers such as blood sugar, cholesterol and inflammatory markers to assess any metabolic differences between the groups.

An important result of the study is that people in the group of sweet teeth are at high risk of various health problems. Specifically, they were 31% more likely to experience depression compared to the other two groups. In addition, participants who liked sweet foods more often had higher rates of diabetes and stroke. These studies suggest that consuming foods high in sugar and sugary drinks can have a negative impact on mental and physical health.

On the other hand, the health-conscious group, which preferred fruits and vegetables, showed better health outcomes. They had lower inflammatory markers, healthier cholesterol levels, and were at lower risk of conditions such as diabetes and heart disease. The omnivores group fell between the health-conscious and sweet-tooth groups in terms of health risks, reflecting their balanced but less predictable food choices.

Biological analysis revealed significant differences in blood markers between groups. For example, the health care group had higher levels of healthy fats and ketone bodies, which are related to metabolic health. The sweet tooth group, on the other hand, showed higher levels of biomarkers associated with less metabolic effects, such as increased blood sugar. These metabolic differences provide insight into how dietary choices may contribute to the development of chronic diseases over time.

“Surprisingly, these profiles were identified without relying on real food, personal preferences as recorded by more than 180,000 people in the UK Biobank, but we were able to identify biomarkers that have the meaning of good health,” said Navratilova.

“Our research shows that you really are who you are like eating,” added senior author Nophar Geifman, professor of health and biomedical informatics at the University of Surrey. But, we don’t want people to come away from reading this study thinking that their future is predetermined and fixed, that whatever food they eat will directly affect their health outcomes. . There is an obvious connection between what we like to eat and what we actually eat – but individuals have choices; Increasing fiber-rich foods while reducing sugar and processed foods will contribute to positive health outcomes. “

Although this study provides important information, it is not without limitations. One of the main limitations is that it relies on independent information from the participants, which may introduce bias. People can’t always accurately report their food choices or lifestyle. Furthermore, a cross-sectional study means that it cannot establish cause and effect—only relationships between food choices and health risks.

“These findings still need to be confirmed in different groups and in different populations to ensure their generalizability,” Navratilova said.

For future research, the authors suggest examining whether nutritional advice based on food choices can help reduce the risk of chronic diseases. They also recommend more research that tracks changes in food choices over time and how these changes may affect health outcomes. The research team aims to develop tools that can help individuals, nutritionists, and health care providers use data on food choices to provide accurate and effective dietary advice.

“Building on this work, our long-term goal is to develop AI-based nutrition tools that can enable individuals, nutritionists and healthcare providers to make informed decisions about their food and their health related to their circumstances and interests,” said Navratilova.

The study, “Artificial intelligence-driven identification of food preference endotypes in UK Biobank volunteers is associated with unique health outcomes and metabolomic and proteomic-based blood profiles,” was written by Hana F .Navratilova, Anthony D. Whetton, and Nophar Geifman.