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From plate to personality: Correlation between diet and aggression among Indian male respondents
This research article examines the complex relationship between dietary intake and emotional regulation, specifically aggression, among Indian males. The study involved 218 participants aged 18 and above, utilizing a validated food frequency questionnaire (FFQ) to assess dietary habits and the Buss-Perry Aggression Questionnaire (BPAQ) to evaluate aggression levels. Findings reveal that higher consumption of red meat correlates with increased aggression. At the same time, a diet rich in nutrients such as vitamins E and D, as well as omega-3 fatty acids, is associated with lower aggression levels. Specifically, significant negative correlations were found: vitamin E (r = -0.50, p < 0.01) and vitamin D (r = -0.45, p < 0.01) exhibited the strongest protective effects, followed by omega-3 fatty acids (r = -0.42, p < 0.01) and vitamin A (r = -0.33, p < 0.05). The study highlights the significance of a nutrient-rich diet in mitigating aggressive behaviors by enhancing neurotransmitter function, reducing oxidative stress, and enhancing emotional resilience. It highlights dietary patterns that could contribute to heightened aggression, advocating for dietary interventions to promote psychological well-being. [NPID: Aggression, nutrients, diet, meat, omega-3 fatty acids, emotional regulation]
Year: 2025
