A Mediterranean-style dietary intervention supplemented with fish oil improves diet quality and mental health in people with depression: A randomized controlled trial (HELFIMED)

Natalie Parletta; Dorota Zarnowiecki; Jihyun Cho; Amy Wilson; Svetlana Bogomolova; Anthony Villani; Catherine Itsiopoulos; Theo Niyonsenga; Sarah Blunden; Barbara Meyer; Leonie Segal; Bernhard T Baune; Kerin O'Dea

doi:10.1080/1028415X.2017.1411320

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A Mediterranean-style dietary intervention supplemented with fish oil improves diet quality and mental health in people with depression: A randomized controlled trial (HELFIMED)

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A Mediterranean-style dietary intervention supplemented with fish oil improves diet quality and mental health in people with depression: A randomized controlled trial (HELFIMED)

Natalie Parletta, Dorota Zarnowiecki, Jihyun Cho, Amy Wilson, Svetlana Bogomolova, Anthony Villani, Catherine Itsiopoulos, Theo Niyonsenga, Sarah Blunden, Barbara Meyer, …

Nutritional Neuroscience, Vol.22(7), pp.474-487

2019

DOI: https://doi.org/10.1080/1028415X.2017.1411320

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Abstract

Mediterranean diet

depression

mental health

quality of life

fish oil

omega-3

omega-6

intervention

Objectives: We investigated whether a Mediterranean-style diet (MedDiet) supplemented with fish oil can improve mental health in adults suffering depression. Methods: Adults with self-reported depression were randomized to receive fortnightly food hampers and MedDiet cooking workshops for 3 months and fish oil supplements for 6 months, or attend social groups fortnightly for 3 months. Assessments at baseline, 3 and 6 months included mental health, quality of life (QoL) and dietary questionnaires, and blood samples for erythrocyte fatty acid analysis. Results: n= 152 eligible adults aged 18-65 were recruited (n= 95 completed 3-month and n= 85 completed 6-month assessments). At 3 months, the MedDiet group had a higher MedDiet score (t = 3.95, P < 0.01), consumed more vegetables (t = 3.95, P < 0.01), fruit (t = 2.10, P = 0.04), nuts (t = 2.29, P = 0.02), legumes (t = 2.41, P = 0.02) wholegrains (t = 2.63, P = 0.01), and vegetable diversity (t = 3.27, P < 0.01); less unhealthy snacks (t = -2.10, P = 0.04) and red meat/chicken (t = -2.13, P = 0.04). The MedDiet group had greater reduction in depression (t = -2.24, P = 0.03) and improved mental health QoL scores (t = 2.10, P = 0.04) at 3 months. Improved diet and mental health were sustained at 6 months. Reduced depression was correlated with an increased MedDiet score (r = -0.298, P = 0.01), nuts (r = -0.264, P = 0.01), and vegetable diversity (r = -0.303, P = 0.01). Other mental health improvements had similar correlations, most notably for increased vegetable diversity and legumes. There were some correlations between increased omega-3, decreased omega-6 and improved mental health. Discussion: This is one of the first randomized controlled trials to show that healthy dietary changes are achievable and, supplemented with fish oil, can improve mental health in people with depression.

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Title: A Mediterranean-style dietary intervention supplemented with fish oil improves diet quality and mental health in people with depression: A randomized controlled trial (HELFIMED)
Authors: Natalie Parletta (Author) - University of South Australia
Dorota Zarnowiecki (Author) - University of South Australia
Jihyun Cho (Author) - University of South Australia
Amy Wilson (Author) - University of South Australia
Svetlana Bogomolova (Author) - University of South Australia
Anthony Villani (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Catherine Itsiopoulos (Author) - La Trobe University
Theo Niyonsenga (Author) - University of South Australia
Sarah Blunden (Author) - Central Queensland University
Barbara Meyer (Author) - University of Wollongong
Leonie Segal (Author) - University of South Australia
Bernhard T Baune (Author) - University of Adelaide
Kerin O'Dea (Author) - University of South Australia
Publication details: Nutritional Neuroscience, Vol.22(7), pp.474-487
Publisher: Taylor & Francis Ltd.
Date published: 2019
DOI: 10.1080/1028415X.2017.1411320
ISSN: 1476-8305
Copyright note: Copyright © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/ licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
Organisation Unit: University of the Sunshine Coast, Queensland; School of Health - Nutrition & Dietetics; School of Health and Sport Sciences - Legacy; School of Health and Behavioural Sciences - Legacy
Language: English
Record Identifier: 99451263402621
Output Type: Journal article

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Web Of Science research areas: Neurosciences; Nutrition & Dietetics

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