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Altered food liking in depression is driven by macronutrient composition
Changes in appetite, body weight, and a decreased sensitivity to rewards (referred to as “anhedonia”) are linked to major depressive disorder (MDD). However, the specific mechanisms that influence changes in reward sensitivity, particularly for food, are not well understood. In this study by Thurn et al. (2025), 117 participants (54 with MDD and 63 healthy controls) took part in a food cue reactivity task, rating their desire and enjoyment of 60 food items and 20 non-food items. The goal was to identify which aspects of food might contribute to altered ratings in depression by examining the macronutrient content of the items. Consistent with prior research, patients with MDD showed reduced desire for food but no difference in enjoyment compared to healthy controls. Incorporating macronutrient composition into the models of food desire and enjoyment improved their accuracy. Compared to meals high in carbohydrates, patients with MDD showed less desire and satisfaction for foods high in fat and protein. Furthermore, MDD patients’ preferences for diets high in carbohydrates were less strongly correlated with those high in fat or protein, which may indicate abnormalities in metabolic signaling. Overall, these findings suggest that depression-related changes in food reward are more closely tied to the macronutrient composition of the food than previously thought, possibly indicating disruptions in gut-brain communication. This raises the possibility that interventions targeting gut health could help restore normal food-related reward signals. [NPID: Appetite, major depressive disorder, fat, protein, carbohydrates, food reward]
Year: 2025
