The nutritional approach in the treatment of depression

Abstract

In the face of the growing global burden of depression and the questioning of the exclusive efficacy of pharmacological and psychological treatments, the article defends the nutritional approach as an adjunct within a multidisciplinary treatment, because of its low cost, its few adverse effects and its improvement of mood. The relationship described in the literature between the inflammatory process and depression —with an increase in inflammatory markers such as cytokines— and the tendency of patients to follow inadequate eating patterns is set out. The Mediterranean and anti-inflammatory diet is recommended, rich in vegetables, fruit, whole grains, legumes, olive oil and fish, with special emphasis on omega-3 fatty acids (EPA) and on nutrients and spices with anti-inflammatory potential (oily fish, nuts, turmeric, ginger), and the reduction of the overweight associated with antidepressant medication is noted as an added benefit. A multidisciplinary and collaborative vision of the treatment of depression is advocated.