A HIGH intake of fish is frequently regarded as being part of a
healthy diet. Now, researchers suggest that eating a large amount of
fish could also reduce the risk of depression.
The researchers suggest the reduced risk of depression observed in
their analysis could be due to the fatty acids, proteins, vitamins and
minerals that fish contain.
The meta-analysis, published in the Journal of Epidemiology &
Community Health, looked at data from relevant studies published between
2001 and 2014. “Higher fish consumption may be beneficial in the
primary prevention of depression,” the authors write. “Future studies
are needed to further investigate whether this association varies
according to the type of fish.”
Depression affects an estimated 350 million people worldwide, making
it the world’s leading cause of disability. As things stand, it is also
projected to become the world’s second leading cause of disease burden
by 2020.
Unfortunately, current forms of treatment for the condition are
considered to be unsatisfactory on account of poor compliance rates and
numerous potential side effects.
Consequently, many researchers are interested in assessing lifestyle
factors that could influence the risk of depression. One such lifestyle
factor is diet. Many previous studies have indicated that food
consumption may be related to the risk of depression.
One recent meta-analysis found that following a healthy diet was
associated with a reduced risk of the disorder, the authors note,
although this could not separate the influence of different dietary
components, such as fruit, vegetables or fish.
Over the past year, Medical News Today has reported on a number of
studies that have found health benefits for fish consumption. Last
month, a study revealed that the omega-3 fatty acids found in fish oil
could reduce the risk of psychosis.
In February, another study suggested that collagen from tilapia fish
could help wounds heal faster. High fish consumption linked to 17%
reduced risk of depression For their review, the researchers identified
16 suitable articles that were eligible for inclusion, incorporating
data from 26 studies and a total of 150,278 participants.
Of these studies, 10 involved participants in Europe and seven
involved participants in North America. The remainder involved
participants in Asia, Oceania and South America. The researchers found
that in the European studies, there was a significant association
between high consumption of fish and a 17% reduced risk of depression
compared with the lowest levels of fish consumption.
Although they observed this association in both cohort and
cross-sectional studies, it did not emerge in studies from other
continents. When examining the effects of fish consumption on men and
women separately, the researchers found that this association remained,
with a 20 per cent reduced risk in men and 16 per cent reduced risk in
women.
Differences in fish type, fish preservation and cooking styles could
be a determining factor in the inconsistencies observed between
different studies, the researchers suggest.
Despite the association only being found in the European studies, the
researchers conclude that their review shows that higher fish
consumption is significantly associated with reduced risk of depression.
They also suggest that there could be a biological explanation for this
association.
Omega-3 fatty acids found in fish oil could change the structure of
brain membranes and alter levels of dopamine and serotonin in the body –
two neurotransmitters that are believed to play a role in depression.
“In addition, high-quality protein, vitamins and minerals may have a
protective effect on depression,” the authors add.
Omega-3 fatty acids are frequently heralded for their healthful
properties. However, in a recent study reported by MNT, omega-3
supplements failed to demonstrate any effect against cognitive decline.
This finding is significant as some previous studies have suggested that
omega-3 may have a protective role in maintaining cognitive function.
VIA: GUARDIANNG
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