Nutritional psychiatry: Towards improving mental health by what you eat

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dc.contributor.authorAdan, Roger A. H.
dc.contributor.authorvan der Beek, Eline M.
dc.contributor.authorBuitelaar, Jan K.
dc.contributor.authorCryan, John F.
dc.contributor.authorJohannes, Hebebrand
dc.contributor.authorHiggs, Suzanne
dc.contributor.authorSchellekens, Harriƫt
dc.contributor.authorDickson, Suzanne L.
dc.date.accessioned2019-12-10T10:51:00Z
dc.date.available2019-12-10T10:51:00Z
dc.date.issued2019-11-14
dc.description.abstractDoes it matter what we eat for our mental health? Accumulating data suggests that this may indeed be the case and that diet and nutrition are not only critical for human physiology and body composition, but also have significant effects on mood and mental wellbeing. While the determining factors of mental health are complex, increasing evidence indicates a strong association between a poor diet and the exacerbation of mood disorders, including anxiety and depression, as well as other neuropsychiatric conditions. There are common beliefs about the health effects of certain foods that are not supported by solid evidence and the scientific evidence demonstrating the unequivocal link between nutrition and mental health is only beginning to emerge. Current epidemiological data on nutrition and mental health do not provide information about causality or underlying mechanisms. Future studies should focus on elucidating mechanism. Randomized controlled trials should be of high quality, adequately powered and geared towards the advancement of knowledge from population-based observations towards personalized nutrition. Here, we provide an overview of the emerging field of nutritional psychiatry, exploring the scientific evidence exemplifying the importance of a well-balanced diet for mental health. We conclude that an experimental medicine approach and a mechanistic understanding is required to provide solid evidence on which future policies on diet and nutrition for mental health can be based.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationAdan, R. A. H., van der Beek, E. M., Buitelaar, J. K., Cryan, J. F., Hebebrand, J., Higgs, S., Schellekens, H. and Dickson, S. L. (2019) 'Nutritional psychiatry: Towards improving mental health by what you eat', European Neuropsychopharmacology [in press]. doi: 10.1016/j.euroneuro.2019.10.011en
dc.identifier.doi10.1016/j.euroneuro.2019.10.011en
dc.identifier.eissn1873-7862
dc.identifier.endpage12en
dc.identifier.issn0924-977X
dc.identifier.journaltitleEuropean Neuropsychopharmacologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9372
dc.language.isoenen
dc.publisherElsevieren
dc.rightsĀ© 2019, the Author(s).Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license. (http://creativecommons.org/licenses/by-nc-nd/4.0/)en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectNutritional psychiatryen
dc.subjectNutrientsen
dc.subjectCognitionen
dc.subjectEarly life nutritionen
dc.subjectObesityen
dc.subjectDietary interventionen
dc.titleNutritional psychiatry: Towards improving mental health by what you eaten
dc.typeArticle (peer-reviewed)en
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