Frontiers in nutrition · 2025
Investigation of the relationship between food preferences and depression symptoms among undergraduate medical students: a cross-sectional study.
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Sedgi Fatemeh Maleki, Hejazi Jalal, Derakhshi Reza, Baghdadi Ghazal, Zarmakhi Melinaz, Hamidi Mana, Mansori Kamyar, Dadashi Mohsen, Rahimlou Mehran
Аннотация
INTRODUCTION: Depression is a psychological condition characterized by a persistent low mood. This study investigates the relationship between depressive symptoms and food preferences in undergraduate students.
METHODS: A cross-sectional design was employed among 502 students at Zanjan University of Medical Sciences. Data collection included validated questionnaires on food preferences, depression levels (Beck Depression Inventory), and physical activity (IPAQ), along with anthropometric measurements. Food preferences were analyzed for six groups: grains, fruits, vegetables, dairy, meat/fish, and snacks. Depression severity was categorized into six levels based on BDI scores: normal (1-9), mild (10-16), borderline (17-20), moderate (21-30), severe (31-40), and very severe (41-63). Depression risk was defined as the odds of belonging to a higher Beck Depression Inventory (BDI) category.
RESULTS: Participants with severe depression had lower preferences for grains, fruits, and vegetables but higher preferences for snacks. Adjusted analyses revealed that higher preferences for fruits (OR: 0.79; 95% CI: 0.68-0.98) and vegetables (OR: 0.81; 95% CI: 0.71-0.94) were significantly associated with reduced depression risk, while snack preferences increased risk (OR: 1.28; 95% CI: 1.03-1.68). However, the association between grain preferences and depression risk was not statistically significant after adjustment (OR: 0.82; 95% CI: 0.74-1.03).
CONCLUSION: These findings highlight the bidirectional link between diet and mental health, underscoring the importance of dietary interventions in mental health strategies.
METHODS: A cross-sectional design was employed among 502 students at Zanjan University of Medical Sciences. Data collection included validated questionnaires on food preferences, depression levels (Beck Depression Inventory), and physical activity (IPAQ), along with anthropometric measurements. Food preferences were analyzed for six groups: grains, fruits, vegetables, dairy, meat/fish, and snacks. Depression severity was categorized into six levels based on BDI scores: normal (1-9), mild (10-16), borderline (17-20), moderate (21-30), severe (31-40), and very severe (41-63). Depression risk was defined as the odds of belonging to a higher Beck Depression Inventory (BDI) category.
RESULTS: Participants with severe depression had lower preferences for grains, fruits, and vegetables but higher preferences for snacks. Adjusted analyses revealed that higher preferences for fruits (OR: 0.79; 95% CI: 0.68-0.98) and vegetables (OR: 0.81; 95% CI: 0.71-0.94) were significantly associated with reduced depression risk, while snack preferences increased risk (OR: 1.28; 95% CI: 1.03-1.68). However, the association between grain preferences and depression risk was not statistically significant after adjustment (OR: 0.82; 95% CI: 0.74-1.03).
CONCLUSION: These findings highlight the bidirectional link between diet and mental health, underscoring the importance of dietary interventions in mental health strategies.