Eating habits andnutritional status of patients with depression [article]

Θωμαή Αλεξάκου, Κωνσταντίνος Μπονώτης, University Of Thessaly, University Of Thessaly
Depression is considered as a psychiatric illness with a great impact globally. The main features of this disease are the feeling of sadness and the lack of interest, but in essence it includes a wide range of mental problems with a direct impact on the quality of the patients' life. Depression is a multifactorial disease and a variety of environmental, genetic, biological and other factors that has been proved to affect its appearance. A person's lifestyle as it can be seen by his eating
more » ... by his eating habits, physical activity and sleep can contribute to the appearance or treatment of depression. People's dietary choices determine their nutrition in energy and nutrients by affecting their health. The purpose of this project is to evaluate the nutritional choices and also the nutritional composition and nutritional condition of adults, suffering from depression. The survey's sample consists of 35 adults with a history of depression and 35 adults with free history of depression from the region of Thessaly. The results of the depressed individuals were compared with those samples of adults who did not suffer from this disease, as well as with the Dietary Reference Intakes to come to a conclusion. The data was collected using a proper questionnaire from September 2018 to March 2019. The processing of the dietary intake was done using the USDA Food Composition Databases and the statistical analysis with the program "SPSS 25.00". The analysis of the results showed that there is a statistically significant difference in the intake of many nutrients between the sample of depressed patients and the sample of people with free history of depression. These nutrients are related to saturated fatty acids, trans fatty acids, cholesterol, folate and caffeine. Finally, the intake of simple sugars and fats by depressed people who participated in the research appeared to exceed the Dietary Reference Intakes for adults and their intake of ω-3 fatty acids, iron, fiber and folate was lower than the recommended Dietary Reference Intakes for adults.
doi:10.26253/heal.uth.7777 fatcat:d4rcdhg3arfzjpdtbhfxya5644