Navigation
Investigation of the relationship between food preferences and depression symptoms among undergraduate medical students: a cross-sectional study
Depression is a psychiatric illness characterized by a persistently low mood. This study by Sedgi et al. (2025) looks at the relationship between college students’ dietary preferences and depressed symptoms. 502 students took part in this cross-sectional research. In addition to anthropometric measures, data were gathered using validated questionnaires on dietary choices, depression levels (as determined by the Beck Depression Inventory [BDI]), and physical activity (IPAQ). Grain, fruit, vegetables, dairy, meat/fish, and snacks were the six food preference groups that were found. Six depression severity categories were classified based on BDI scores: mild (10–16), borderline (17–20), moderate (21–30), severe (31–40), normal (1–9), and extremely severe (41–63). The risk of depression was determined by the likelihood of being in a higher BDI category.
Associations Between Food Preference and Depression Levels
The results showed that while students suffering from severe depression consumed more snacks, their preferences for grains, fruits, and vegetables were lower. Adjusted analyses indicated that greater fruit and vegetable consumption was linked to a reduced risk of depression, whereas a preference for snacks increased the risk. After correction, the relationship between grain intake and the risk of depression was not statistically significant. These results highlight how closely food and mental health are related, highlighting the value of dietary treatments as a component of mental health therapy. [NPID: Food preferences, students, depression, cross-sectional, nutrition]
Year: 2025
