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Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study

BACKGROUND: Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope w...

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Autores principales: Yoshikawa, Eisho, Nishi, Daisuke, Matsuoka, Yutaka J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5025553/
https://www.ncbi.nlm.nih.gov/pubmed/27633655
http://dx.doi.org/10.1186/s12944-016-0331-3
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author Yoshikawa, Eisho
Nishi, Daisuke
Matsuoka, Yutaka J.
author_facet Yoshikawa, Eisho
Nishi, Daisuke
Matsuoka, Yutaka J.
author_sort Yoshikawa, Eisho
collection PubMed
description BACKGROUND: Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this study was to examine the association between frequency of fried food consumption and resilience to depression. METHODS: Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes’ bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption. RESULTS: Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P < 0.01), between frequency of fried food consumption and total RS-14 score (path a, B = −1.73, P < 0.01), and between total RS-14 score and CES-D score (path b, B = −0.35; P < 0.01). The association between fried food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92). CONCLUSION: Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to increase resilience and prevent depression are warranted.
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spelling pubmed-50255532016-09-20 Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study Yoshikawa, Eisho Nishi, Daisuke Matsuoka, Yutaka J. Lipids Health Dis Short Report BACKGROUND: Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this study was to examine the association between frequency of fried food consumption and resilience to depression. METHODS: Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes’ bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption. RESULTS: Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P < 0.01), between frequency of fried food consumption and total RS-14 score (path a, B = −1.73, P < 0.01), and between total RS-14 score and CES-D score (path b, B = −0.35; P < 0.01). The association between fried food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92). CONCLUSION: Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to increase resilience and prevent depression are warranted. BioMed Central 2016-09-15 /pmc/articles/PMC5025553/ /pubmed/27633655 http://dx.doi.org/10.1186/s12944-016-0331-3 Text en © The Author(s). 2016 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Short Report
Yoshikawa, Eisho
Nishi, Daisuke
Matsuoka, Yutaka J.
Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title_full Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title_fullStr Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title_full_unstemmed Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title_short Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study
title_sort association between frequency of fried food consumption and resilience to depression in japanese company workers: a cross-sectional study
topic Short Report
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5025553/
https://www.ncbi.nlm.nih.gov/pubmed/27633655
http://dx.doi.org/10.1186/s12944-016-0331-3
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