Nutrition and its transformative power in mental health

Abstract

Introduction: Mental health constitutes a crucial aspect of modern medicine, and various pieces of evidence have been linking a strong connection between nutrition and mental well-being. Objective: To determine the level of evidence linking nutrition and mental health, with the aim of implementing dietary measures to mitigate the exacerbation and onset of neuropsychiatric conditions as primary prevention. Methodology: A literature review of articles published in the last ten years using the major electronic databases, with publications in English, Portuguese, and Spanish. "Nutrition" and "mental health" were used as keywords. Results: Many studies show that diets rich in polyphenols, polyunsaturated fats, and vitamins are associated with positive effects on mental health, especially in mood, stress, neuroinflammation, and reducing the risk of cognitive decline, particularly in the elderly. It was observed that a diet rich in fats and sugars is related to a higher risk of ADHD manifestation, while inflammatory foods are linked to the risk of depression and anxiety. Some studies indicated a lower risk of depression with adherence to the Mediterranean diet, offering a protective effect against the development of potential disorders. Furthermore, the consumption of fruits and vegetables is associated with a reduced risk of cognitive deficits and dementia. Conclusion: Establishing a balanced and healthy diet holds significant relevance in promoting mental health across individuals of all ages, serving as a protective factor.