Martins, Lais B., Braga Tibães, Jenneffer Rayane, Sanches, Marsal, Jacka, Felice, Berk, Michael, and Teixeira, Antônio L. (2021) Nutrition-based interventions for mood disorders. Expert Review of Neurotherapeutics, 21 (3). pp. 303-315.

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Abstract

Introduction: ‘Nutritional Psychiatry’ is an emerging area of research that has great potential as an adjunctive tool for the prevention and treatment of diverse neuropsychiatric disorders. Several nutrition-related aspects, such as obesity, dietary patterns, gut microbiome composition and gut permeability, bioactive food compounds, and nutrients can influence pathways implicated in the pathophysiology of mood disorders.

Areas covered: Here, the authors review the current evidence on nutrition–mood interaction and nutrition-based treatments for the two main mood disorders, i.e., major depressive disorder and bipolar disorder.

Expert opinion: Consistent evidence from observational studies has pointed out the association between a ‘healthy’ diet, generally characterized by a higher intake of fruits, vegetables, legumes, nuts, whole grains, and good quality sources of protein (i.e. fish and/or seafood), and decreased risk of mood disorders and the parallel association between a ‘Western’ diet pattern and increased risk. However, only a few clinical trials have evaluated the effect of nutritional interventions on the treatment of these conditions. The bidirectional interaction between the brain and the gut, named ‘brain-gut-microbiome axis’ or ‘gut-brain axis’, plays a key role in the link between nutrition and mood disorders. Therefore, nutrition-based strategies for gut microbiota modulation are promising fields in mood disorders.

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