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Johnson, S. (n.d.). Cooked Chicken Breast [Cooked chicken breast on a plate with rosemary.]. Retrieved from https://www.flickr.com/photos/artbystevejohnson/ |
The conditions of metabolic disorders, obesity, and diabetes have substantially increased due to the changes of eating habits in Western cultures. As agricultural science has become more advanced the health violations that are associated with it are not as closely monitored. For example, there hasn’t been long term research on the effects of GMO induced foods because this discovery is fairly new to the food industry. The nutritional standards have shifted and in turn, have resulted in mental health disorders and other health related issues. Unhealthy diets contribute to more than just weight and heart issues. The article by Melo, Santos, and Ferreira, suggests that neuroinflammation is one of the main features of brain disorders that are linked to an unhealthy diet. Throughout the blog, there are a number of reviews that support the findings of the link between diet and mental illnesses, while highlighting the specific causes as well.
The transitional process of agricultural practices has been changed in order to produce food fast for more consumption rather than embracing its qualitative factors. In other words, the mass production of food effects the quality of accessible nutrition for us. This fast-paced mindset has made places like fast food restaurants popular and affordable but lessens the intake of foods that are actually good for you. In America there is a huge disparity between natural grown food and what ends up on our dinner plates. I want you to imagine chicken for example. These chickens are mass inseminated in farms thousands of miles away from our dinner tables. They are shot with hormones that make their bodies grow bigger and reproduce faster. Again, we are not sure the long-term effects of this, ultimately, they end up on our dinner tables. It also makes the consumer crave larger portions of food. Sugar consumption, intake of carbohydrates and the overuse of protein “is a key driver of the modern pandemic of obesity and metabolic conditions” (Melo et. Al, 2019). The article then goes on to address the concept of nutritional psychiatry and what it actually means. Nutritional psychiatry is a term that refers to the impact of certain nutrients in someone’s diet and how it coincides with psychiatric conditions. In other words, comparing provisions with behavior that are both uncontrollable.
When finding one of the causes of obesity, it has been shown that fatty acids have a huge impact on that because of its toxicity. Other dietary issues cause metabolic syndrome, type 2 diabetes, and brain dysfunction. For the rest of the article, it talked about the role that fatty acids plays to mental health issues, specifically depression. Though it is believed that having a balanced, healthy meal makes you happier, in a study conducted in 2014, it is shown that “healthy diets, including a high intake of fruit, vegetables, fish and whole grains, were inversely correlated with depression” (Melo et. Al, 2019). The authors also found another study that found similar results as well. Between all the RCTs (randomized controlled trails), the association between what people eat and the awareness of the mental and physical is significantly decreased in the Mediterranean diet.
Because of the way our bodies are made, dealing with just one food type with no side effects is almost impossible. However, the multiple meta-analyses studies have come up with way that can be a therapeutic target for diseases which is reducing levels of polyunsaturated fatty acids. The following section talks about the science behind saturated fatty acids, neuroinflammation, and possible links to mood disorders. There is a cell called the microglial cells, and what they do is “respond rapidly to pathological changes in the brain, altering their morphology and phagocytic behavior, and increasing cytotoxic responses by secreting NO, proteases and cytokines, such as TNF-α and IL-1β” (Melo et. Al, 2019). All that means is that the cells alters the brain, which contributes to mood disorders. Inflammation has also become an important factor for mood disorders. Some of the studies conducted where on mice and the research showed that “Increased consumption of high fat diet is related to depressive-like behavior and emotional disorders in mice” (Melo et. Al, 2019). Now, the next section in the article talks about polyunsaturated fatty acids, neuroinflammation, and the links to mood disorders. The nutritional transition that was discussed in the beginning has made high amounts of SFAs and PUFAs popular through dairy products, vegetable oils, and red meats. Docosahexaenoic acids and arachidonic acid are both major components in brain cells. These acids act as structural components.
In a study conducted by Kleniridders et. Al, it showed that “reduced insulin signaling in the brain, as a result of insulin resistance, led to increased levels of monoamine oxidases and increased dopamine clearance. They further showed that this change in dopamine metabolism led to age-related anxiety and depressive-like behavior in mice, results consistent with the above mentioned increasingly important role of dopamine signaling in mood disorders” (Melo et. Al, 2019). The results that they found basically led them to the conclusion that the signal of dopamine can be altered and that is another factor that contributes to mood disorders.
At the end of the article, the conclusion that the authors come up with were that with the failure of antidepressant therapies, the idea of having dietary interventions is not a bad one at all. In order to reach this goal, it is important to tailor the patients diets to help protect and strengthen their mental heal is important and the food consumed by humans so be further examined to keep up with the results.
By DeAundrae Ballard, University of Florida
References
Helen M. Melo, Luís Eduardo Santos, & Sergio T. Ferreira. (2019). Diet-Derived Fatty Acids, Brain Inflammation, and Mental Health. Frontiers in Neuroscience. https://doi.org/10.3389/fnins.2019.00265