Association between mood and diet quality in subjects with metabolic syndrome participating in a behavioural weight-loss programme: A cross-sectional assessment

Abstract

Background/objective

The interplay between individual's mood fluctuations and nutrition has important health implications. However, little information is available on the relationship between dietary intake and mood state in a population with metabolic syndrome (MetS). The aim of the present study was to evaluate the association between dietary intake and mood state in subjects with MetS.

Methods

This cross-sectional study was based on the baseline data of 84 volunteers (mean age 49 ± 1 years) recruited into the Metabolic Syndrome Reduction in Navarra-Spain (RESMENA-S) study. Mood state was determined using a mood thermometer visual analogue scale. The dietary intake was assessed with a 48-hours weighted food record, from which a Healthy Eating Index (HEI) score was obtained. Anthropometrical measurements and biochemical parameters were also analysed.

Results

At baseline, a positive association between mood thermometer and HEI was observed. Among the 10 HEI components, vegetables, fruits, calories from lipids, saturated fatty acids, and dietary variety were related with higher mood. Moreover, those participants who consumed more water, fibre, vitamin B₆, ascorbic acid, tryptophan, magnesium, and selenium have higher mood.

Discussion

In conclusion, an association between both the overall dietary pattern and isolated nutrients with mood state was observed. The analyses of both dietary patterns and specific nutrients are important to determine the association between mental disorders and dietary intake.

Keywords:

• Mood
• Nutrients
• Diet
• Metabolic syndrome
• Mental disorders

Acknowledgements

We thank the RESMENA-S participants for their willingness to collaborate in the study. The authors are also grateful to the physician Blanca E. Martínez de Morentín, the nurse Salomé Pérez, and the technician Verónica Ciaurriz for excellent technical assistance in the University of Navarra. We thank Rocio de la Iglesia and Patricia Lopez-Legarrea from the University of Navarra for their contribution to this study.

The present work was supported by the Health Department of the Government of Navarra (48/2009) and the Línea Especial about Nutrition, Obesity and Health (University of Navarra LE/97). The support from CIBERobn and RETICS schemes is gratefully accredited. The pre-doctoral research grant to Aurora Perez-Cornago from the Asociación de Amigos Universidad de Navarra is also gratefully acknowledged.