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The association between dietary exposures and anxiety symptoms: A prospective analysis of the Australian Longitudinal Study on Women’s Health cohort
One modifiable element that may have an impact on the emergence of mental health issues is nutrition. Given that anxiety is the most prevalent mental illness worldwide and disproportionately affects women, examining its link to dietary factors could provide insights for prevention and treatment strategies. This study by Lee et al. (2025) looked into the connection between women’s anxiety onset and food. Using longitudinal dietary data from 20,307 women participating in the Australian Longitudinal Study on Women’s Health—comprising two cohorts born between 1973–1978 and 1946–1951—dietary exposures were categorized based on the Global Burden of Disease framework. Anxiety and depression were assessed through subscales of the Goldberg Anxiety and Depression Scale. Risk ratios were evaluated while controlling for age, socioeconomic status, and energy consumption. Results indicated that increased consumption of vegetables, fruits, nuts, seeds, milk, fiber, and calcium was associated with a reduced risk of developing anxiety. On the other hand, increased intake of salt and processed meats was associated with a higher risk. These findings suggest that a diet rich in plant-based foods and low in processed items may lower the chance of anxiety onset. Further longitudinal and intervention studies are necessary to validate these results and understand the underlying biological processes. [NPID: Diet quality, anxiety, depression, ALSWH, GLAD, nutritional psychiatry]
Year: 2025
