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Essay on Nutritional Deficiency Diseases

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Some diseases are not spread from person to person or by microorganisms or directly or indirectly, these are called non-communicable diseases.

These diseases are caused by the deficiency of some vitamins or nutrients or due to malfunctioning of certain body organs.

Nutritional deficiency diseases:

When the supply of all nutrients is done in right amount and ratio according to body need, this is called balanced diet.

The lack of any of the required nutrients in the diet is called malnutrition (means faulty or inadequate diet). It leads to deficiency of specific nutrients which is the cause of some diseases called deficiency diseases.

Some nutritional deficiency diseases are as follows:

Protein deficiency:

Protein deficiency diseases affect the children from age group 1-5 years. The deficiency of proteins, fats and carbohydrates is called as protein energy malnutrition. It leads to two kinds of diseases -Kwashiorkor [Fig. 9.1 (a)] and Marasmus [Fig. 9.1 (b)]. When a child is getting a poor diet in protein, it results a disease known as Kwashiorkor, this disease retards the growth of children.

The children suffering from this problem show some symptoms such as protruding belly, mental retardation, bulging eyes, thin legs like stick and oedema means water retention. When a child suffers from protein and carbohydrate deficiency, it leads to a disease called marasmus. There is no oedema in the children suffering from marasmus, there is no change in skin colour, ribs look very prominent and limbs become very thin, this diseases occurs in infant of up to 1 year of age.

Vitamin deficiency :

Vitamins are very essential for the body although vitamins are not needed by the body in large quantity but required for proper growth and development of body. There are two types of vitamins, viz., fat soluble vitamins such as vitamins, A, D, E and K and water soluble vitamins such as B complex group and vitamin C.

Deficiency of vitamins causes diseases which are as follows:

Diseases caused by the deficiency of Vitamin

Mineral deficiency :

The metals, non-metals and their salts are called minerals, because they are mined from the soil, ground or earth’s crust. Minerals are needed in smaller quantity for the growth and development of body, minerals do not supply any energy to the body. Our body can use minerals in the compound form and not as pure elements. Humans get most of the minerals from plant sources.

The following table shows the uses of some minerals in our body:

Diseases caused by the deficiency of Minerals

Essay on Plant Diseases: Classification of Plant Diseases
Nutritional Problems due to Deficiency Disorders (With Diagram)
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Food and mood: how do...

Food and mood: how do diet and nutrition affect mental wellbeing?

Read our food for thought 2020 collection.

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Food and mood: how do diet and nutrition affect mental wellbeing? - November 09, 2020
Joseph Firth , research fellow 1 2 ,
James E Gangwisch , assistant professor 3 4 ,
Alessandra Borsini , researcher 5 ,
Robyn E Wootton , researcher 6 7 8 ,
Emeran A Mayer , professor 9 10
1 Division of Psychology and Mental Health, Faculty of Biology, Medicine and Health, Oxford Road, University of Manchester, Manchester M13 9PL, UK
2 NICM Health Research Institute, Western Sydney University, Westmead, Australia
3 Department of Psychiatry, Columbia University Vagelos College of Physicians and Surgeons, New York, USA
4 New York State Psychiatric Institute, New York, NY, USA
5 Section of Stress, Psychiatry and Immunology Laboratory, Institute of Psychiatry, Psychology and Neuroscience, Department of Psychological Medicine, King’s College London, London, UK
6 School of Psychological Science, University of Bristol, Bristol, UK
7 MRC Integrative Epidemiology Unit, Oakfield House, Bristol, UK
8 NIHR Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust and University of Bristol, Bristol, UK
9 G Oppenheimer Center for Neurobiology of Stress and Resilience, UCLA Vatche and Tamar Manoukian Division of Digestive Diseases, UCLA, Los Angeles, CA, USA
10 UCLA Microbiome Center, David Geffen School of Medicine, UCLA, Los Angeles, CA, USA
Correspondence to: J Firth joseph.firth{at}manchester.ac.uk

Poor nutrition may be a causal factor in the experience of low mood, and improving diet may help to protect not only the physical health but also the mental health of the population, say Joseph Firth and colleagues

Key messages

Healthy eating patterns, such as the Mediterranean diet, are associated with better mental health than “unhealthy” eating patterns, such as the Western diet

The effects of certain foods or dietary patterns on glycaemia, immune activation, and the gut microbiome may play a role in the relationships between food and mood

More research is needed to understand the mechanisms that link food and mental wellbeing and determine how and when nutrition can be used to improve mental health

Depression and anxiety are the most common mental health conditions worldwide, making them a leading cause of disability. 1 Even beyond diagnosed conditions, subclinical symptoms of depression and anxiety affect the wellbeing and functioning of a large proportion of the population. 2 Therefore, new approaches to managing both clinically diagnosed and subclinical depression and anxiety are needed.

In recent years, the relationships between nutrition and mental health have gained considerable interest. Indeed, epidemiological research has observed that adherence to healthy or Mediterranean dietary patterns—high consumption of fruits, vegetables, nuts, and legumes; moderate consumption of poultry, eggs, and dairy products; and only occasional consumption of red meat—is associated with a reduced risk of depression. 3 However, the nature of these relations is complicated by the clear potential for reverse causality between diet and mental health ( fig 1 ). For example, alterations in food choices or preferences in response to our temporary psychological state—such as “comfort foods” in times of low mood, or changes in appetite from stress—are common human experiences. In addition, relationships between nutrition and longstanding mental illness are compounded by barriers to maintaining a healthy diet. These barriers disproportionality affect people with mental illness and include the financial and environmental determinants of health, and even the appetite inducing effects of psychiatric medications. 4

Hypothesised relationship between diet, physical health, and mental health. The dashed line is the focus of this article.

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While acknowledging the complex, multidirectional nature of the relationships between diet and mental health ( fig 1 ), in this article we focus on the ways in which certain foods and dietary patterns could affect mental health.

Mood and carbohydrates

Consumption of highly refined carbohydrates can increase the risk of obesity and diabetes. 5 Glycaemic index is a relative ranking of carbohydrate in foods according to the speed at which they are digested, absorbed, metabolised, and ultimately affect blood glucose and insulin levels. As well as the physical health risks, diets with a high glycaemic index and load (eg, diets containing high amounts of refined carbohydrates and sugars) may also have a detrimental effect on psychological wellbeing; data from longitudinal research show an association between progressively higher dietary glycaemic index and the incidence of depressive symptoms. 6 Clinical studies have also shown potential causal effects of refined carbohydrates on mood; experimental exposure to diets with a high glycaemic load in controlled settings increases depressive symptoms in healthy volunteers, with a moderately large effect. 7

Although mood itself can affect our food choices, plausible mechanisms exist by which high consumption of processed carbohydrates could increase the risk of depression and anxiety—for example, through repeated and rapid increases and decreases in blood glucose. Measures of glycaemic index and glycaemic load can be used to estimate glycaemia and insulin demand in healthy individuals after eating. 8 Thus, high dietary glycaemic load, and the resultant compensatory responses, could lower plasma glucose to concentrations that trigger the secretion of autonomic counter-regulatory hormones such as cortisol, adrenaline, growth hormone, and glucagon. 5 9 The potential effects of this response on mood have been examined in experimental human research of stepped reductions in plasma glucose concentrations conducted under laboratory conditions through glucose perfusion. These findings showed that such counter-regulatory hormones may cause changes in anxiety, irritability, and hunger. 10 In addition, observational research has found that recurrent hypoglycaemia (low blood sugar) is associated with mood disorders. 9

The hypothesis that repeated and rapid increases and decreases in blood glucose explain how consumption of refined carbohydrate could affect psychological state appears to be a good fit given the relatively fast effect of diets with a high glycaemic index or load on depressive symptoms observed in human studies. 7 However, other processes may explain the observed relationships. For instance, diets with a high glycaemic index are a risk factor for diabetes, 5 which is often a comorbid condition with depression. 4 11 While the main models of disease pathophysiology in diabetes and mental illness are separate, common abnormalities in insulin resistance, brain volume, and neurocognitive performance in both conditions support the hypothesis that these conditions have overlapping pathophysiology. 12 Furthermore, the inflammatory response to foods with a high glycaemic index 13 raises the possibility that diets with a high glycaemic index are associated with symptoms of depression through the broader connections between mental health and immune activation.

Diet, immune activation, and depression

Studies have found that sustained adherence to Mediterranean dietary patterns can reduce markers of inflammation in humans. 14 On the other hand, high calorie meals rich in saturated fat appear to stimulate immune activation. 13 15 Indeed, the inflammatory effects of a diet high in calories and saturated fat have been proposed as one mechanism through which the Western diet may have detrimental effects on brain health, including cognitive decline, hippocampal dysfunction, and damage to the blood-brain barrier. 15 Since various mental health conditions, including mood disorders, have been linked to heightened inflammation, 16 this mechanism also presents a pathway through which poor diet could increase the risk of depression. This hypothesis is supported by observational studies which have shown that people with depression score significantly higher on measures of “dietary inflammation,” 3 17 characterised by a greater consumption of foods that are associated with inflammation (eg, trans fats and refined carbohydrates) and lower intakes of nutritional foods, which are thought to have anti-inflammatory properties (eg, omega-3 fats). However, the causal roles of dietary inflammation in mental health have not yet been established.

Nonetheless, randomised controlled trials of anti-inflammatory agents (eg, cytokine inhibitors and non-steroidal anti-inflammatory drugs) have found that these agents can significantly reduce depressive symptoms. 18 Specific nutritional components (eg, polyphenols and polyunsaturated fats) and general dietary patterns (eg, consumption of a Mediterranean diet) may also have anti-inflammatory effects, 14 19 20 which raises the possibility that certain foods could relieve or prevent depressive symptoms associated with heightened inflammatory status. 21 A recent study provides preliminary support for this possibility. 20 The study shows that medications that stimulate inflammation typically induce depressive states in people treated, and that giving omega-3 fatty acids, which have anti-inflammatory properties, before the medication seems to prevent the onset of cytokine induced depression. 20

However, the complexity of the hypothesised three way relation between diet, inflammation, and depression is compounded by several important modifiers. For example, recent clinical research has observed that stressors experienced the previous day, or a personal history of major depressive disorders, may cancel out the beneficial effects of healthy food choices on inflammation and mood. 22 Furthermore, as heightened inflammation occurs in only some clinically depressed individuals, anti-inflammatory interventions may only benefit certain people characterised by an “inflammatory phenotype,” or those with comorbid inflammatory conditions. 18 Further interventional research is needed to establish if improvements in immune regulation, induced by diet, can reduce depressive symptoms in those affected by inflammatory conditions.

Brain, gut microbiome, and mood

A more recent explanation for the way in which our food may affect our mental wellbeing is the effect of dietary patterns on the gut microbiome—a broad term that refers to the trillions of microbial organisms, including bacteria, viruses, and archaea, living in the human gut. The gut microbiome interacts with the brain in bidirectional ways using neural, inflammatory, and hormonal signalling pathways. 23 The role of altered interactions between the brain and gut microbiome on mental health has been proposed on the basis of the following evidence: emotion-like behaviour in rodents changes with changes in the gut microbiome, 24 major depressive disorder in humans is associated with alterations of the gut microbiome, 25 and transfer of faecal gut microbiota from humans with depression into rodents appears to induce animal behaviours that are hypothesised to indicate depression-like states. 25 26 Such findings suggest a role of altered neuroactive microbial metabolites in depressive symptoms.

In addition to genetic factors and exposure to antibiotics, diet is a potentially modifiable determinant of the diversity, relative abundance, and functionality of the gut microbiome throughout life. For instance, the neurocognitive effects of the Western diet, and the possible mediating role of low grade systemic immune activation (as discussed above) may result from a compromised mucus layer with or without increased epithelial permeability. Such a decrease in the function of the gut barrier is sometimes referred to as a “leaky gut” and has been linked to an “unhealthy” gut microbiome resulting from a diet low in fibre and high in saturated fats, refined sugars, and artificial sweeteners. 15 23 27 Conversely, the consumption of a diet high in fibres, polyphenols, and unsaturated fatty acids (as found in a Mediterranean diet) can promote gut microbial taxa which can metabolise these food sources into anti-inflammatory metabolites, 15 28 such as short chain fatty acids, while lowering the production of secondary bile acids and p-cresol. Moreover, a recent study found that the ingestion of probiotics by healthy individuals, which theoretically target the gut microbiome, can alter the brain’s response to a task that requires emotional attention 29 and may even reduce symptoms of depression. 30 When viewed together, these studies provide promising evidence supporting a role of the gut microbiome in modulating processes that regulate emotion in the human brain. However, no causal relationship between specific microbes, or their metabolites, and complex human emotions has been established so far. Furthermore, whether changes to the gut microbiome induced by diet can affect depressive symptoms or clinical depressive disorders, and the time in which this could feasibly occur, remains to be shown.

Priorities and next steps

In moving forward within this active field of research, it is firstly important not to lose sight of the wood for the trees—that is, become too focused on the details and not pay attention to the bigger questions. Whereas discovering the anti-inflammatory properties of a single nutrient or uncovering the subtleties of interactions between the gut and the brain may shed new light on how food may influence mood, it is important not to neglect the existing knowledge on other ways diet may affect mental health. For example, the later consequences of a poor diet include obesity and diabetes, which have already been shown to be associated with poorer mental health. 11 31 32 33 A full discussion of the effect of these comorbidities is beyond the scope of our article (see fig 1 ), but it is important to acknowledge that developing public health initiatives that effectively tackle the established risk factors of physical and mental comorbidities is a priority for improving population health.

Further work is needed to improve our understanding of the complex pathways through which diet and nutrition can influence the brain. Such knowledge could lead to investigations of targeted, even personalised, interventions to improve mood, anxiety, or other symptoms through nutritional approaches. However, these possibilities are speculative at the moment, and more interventional research is needed to establish if, how, and when dietary interventions can be used to prevent mental illness or reduce symptoms in those living with such conditions. Of note, a recent large clinical trial found no significant benefits of a behavioural intervention promoting a Mediterranean diet for adults with subclinical depressive symptoms. 34 On the other hand, several recent smaller trials in individuals with current depression observed moderately large improvements from interventions based on the Mediterranean diet. 35 36 37 Such results, however, must be considered within the context of the effect of people’s expectations, particularly given that individuals’ beliefs about the quality of their food or diet may also have a marked effect on their sense of overall health and wellbeing. 38 Nonetheless, even aside from psychological effects, consideration of dietary factors within mental healthcare may help improve physical health outcomes, given the higher rates of cardiometabolic diseases observed in people with mental illness. 33

At the same time, it is important to be remember that the causes of mental illness are many and varied, and they will often present and persist independently of nutrition and diet. Thus, the increased understanding of potential connections between food and mental wellbeing should never be used to support automatic assumptions, or stigmatisation, about an individual’s dietary choices and their mental health. Indeed, such stigmatisation could be itself be a casual pathway to increasing the risk of poorer mental health. Nonetheless, a promising message for public health and clinical settings is emerging from the ongoing research. This message supports the idea that creating environments and developing measures that promote healthy, nutritious diets, while decreasing the consumption of highly processed and refined “junk” foods may provide benefits even beyond the well known effects on physical health, including improved psychological wellbeing.

Contributors and sources: JF has expertise in the interaction between physical and mental health, particularly the role of lifestyle and behavioural health factors in mental health promotion. JEG’s area of expertise is the study of the relationship between sleep duration, nutrition, psychiatric disorders, and cardiometabolic diseases. AB leads research investigating the molecular mechanisms underlying the effect of stress and inflammation on human hippocampal neurogenesis, and how nutritional components and their metabolites can prevent changes induced by those conditions. REW has expertise in genetic epidemiology approaches to examining casual relations between health behaviours and mental illness. EAM has expertise in brain and gut interactions and microbiome interactions. All authors contributed to, read, and approved the paper, and all the information was sourced from articles published in peer reviewed research journals. JF is the guarantor.

Competing interests: We have read and understood BMJ policy on declaration of interests and declare the following: JF is supported by a University of Manchester Presidential Fellowship and a UK Research and Innovation Future Leaders Fellowship and has received support from a NICM-Blackmores Institute Fellowship. JEG served on the medical advisory board on insomnia in the cardiovascular patient population for the drug company Eisai. AB has received research funding from Johnson & Johnson for research on depression and inflammation, the UK Medical Research Council, the European Commission Horizon 2020, the National Institute for Health Research (NIHR) Biomedical Research Centre at South London and Maudsley NHS Foundation Trust, and King’s College London. REW receives funding from the National Institute for Health Research Biomedical Research Centre at the University Hospitals Bristol NHS Foundation Trust and the University of Bristol. EAM has served on the external advisory boards of Danone, Viome, Amare, Axial Biotherapeutics, Pendulum, Ubiome, Bloom Science, Mahana Therapeutics, and APC Microbiome Ireland, and he receives royalties from Harper & Collins for his book The Mind Gut Connection. He is supported by grants from the National Institute of Diabetes and Digestive and Kidney Diseases, and the US Department of Defense. The views expressed are those of the authors and not necessarily those of the organisations above.

Provenance and peer review: Commissioned; externally peer reviewed.

This article is part of series commissioned by The BMJ. Open access fees are paid by Swiss Re, which had no input into the commissioning or peer review of the articles. T he BMJ thanks the series advisers, Nita Forouhi, Dariush Mozaffarian, and Anna Lartey for valuable advice and guiding selection of topics in the series.

This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/ .

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Poor Nutrition

Measure Breastfeeding Practices and Eating Patterns

Support breastfeeding in the hospital and community, offer healthier food options in early care and education facilities and schools, offer healthier food options in the workplace, improve access to healthy foods in states and communities, support lifestyle change programs to reduce obesity and type 2 diabetes risk.

Good nutrition is essential to keeping current and future generations healthy across the lifespan. A healthy diet helps children grow and develop properly and reduces their risk of chronic diseases. Adults who eat a healthy diet live longer and have a lower risk of obesity, heart disease, type 2 diabetes, and certain cancers. Healthy eating can help people with chronic diseases manage these conditions and avoid complications.

However, when healthy options are not available, people may settle for foods that are higher in calories and lower in nutritional value. People in low-income communities and some racial and ethnic groups often lack access to convenient places that offer affordable, healthier foods.

Most people in the United States don’t eat a healthy diet and consume too much sodium, saturated fat, and sugar, increasing their risk of chronic diseases. For example, fewer than 1 in 10 adolescents and adults eat enough fruits or vegetables. In addition, 6 in 10 young people aged 2 to 19 years and 5 in 10 adults consume at least one sugary drink on any given day.

CDC supports breastfeeding and works to improve access to healthier food and drink choices in settings such as early care and education facilities, schools, worksites, and communities.

In the United States:

3 IN 4 INFANTS

are not exclusively breastfed for 6 months.

9 IN 10 AMERICANS

consume too much sodium.

1 in 6 PREGNANT WOMEN

have iron levels that are too low.

NEARLY $173 BILLION

a year is spent on health care for obesity.

The Harmful Effects of Poor Nutrition

Overweight and obesity.

Eating a healthy diet, along with getting enough physical activity and sleep, can help children grow up healthy and prevent overweight and obesity. In the United States, 20% of young people aged 2 to 19 years and 42% of adults have obesity, which can put them at risk of heart disease, type 2 diabetes, and some cancers.

Heart Disease and Stroke

Two of the leading causes of heart disease and stroke are high blood pressure and high blood cholesterol. Consuming too much sodium can increase blood pressure and the risk for heart disease and stroke . Current guidelines recommend getting less than 2,300 mg a day, but Americans consume more than 3,400 mg a day on average.

Over 70% of the sodium that Americans eat comes from packaged, processed, store-bought, and restaurant foods. Eating foods low in saturated fats and high in fiber and increasing access to low-sodium foods, along with regular physical activity, can help prevent high blood cholesterol and high blood pressure.

Type 2 Diabetes

People who are overweight or have obesity are at increased risk of type 2 diabetes compared to those at a healthybecause, over time, their bodies become less able to use the insulin they make. Of US adults, 96 million—more than 1 in 3—have prediabetes , and more than 8 in 10 of them don’t know they have it. Although the rate of new cases has decreased in recent years, the number of adults with diagnosed diabetes has nearly doubled in the last 2 decades as the US population has increased, aged, and become more overweight.

An unhealthy diet can increase the risk of some cancers. Consuming unhealthy food and beverages, such as sugar-sweetened beverages and highly processed food, can lead to weight gain, obesity and other chronic conditions that put people at higher risk of at least 13 types of cancer, including endometrial (uterine) cancer, breast cancer in postmenopausal women, and colorectal cancer. The risk of colorectal cancer is also associated with eating red and processed meat.

CDC’s Work to Promote Good Nutrition

CDC’s Division of Nutrition, Physical Activity, and Obesity uses national and state surveys to track breastfeeding rates and eating patterns across the country, including fruit, vegetable, and added sugar consumption. The division also reports data on nutrition policies and practices for each state. Data from these surveys are used to understand trends in nutrition and differences between population groups.

CDC partners use this information to help support breastfeeding and encourage healthy eating where people live, learn, work, and play, especially for populations at highest risk of chronic disease.

Breastfeeding is the best source of nutrition for most infants. It can reduce the risk of some short-term health conditions for infants and long-term health conditions for infants and mothers. Maternity care practices in the first hours and days after birth can influence whether and how long infants are breastfed.

CDC funds programs that help hospitals use maternity care practices that support breastfeeding . These programs have helped increase the percentage of infants born in hospitals that implement recommended practices 1. CDC also works with partners to support programs designed to improve continuity of care and community support for breastfeeding mothers.

Nearly 56 million US children spend time in early care and education (ECE) facilities or public schools. These settings can directly influence what children eat and drink and how active they are—and build a foundation for healthy habits.

CDC is helping our nation’s children grow up healthy and strong by:

Creating resources to help partners improve obesity prevention programs and use nutrition standards.
Investing in training and learning networks that help child care providers and state and local child care leaders meet standards and use and share best practices .
Providing technical assistance, such as training school staff how to buy, prepare, and serve fruits and vegetables or teach children how to grow and prepare fruits and vegetables.

The CDC Healthy Schools program works with states, school systems, communities, and national partners to promote good nutrition . These efforts include publishing guidelines and tips on how schools and parents can model healthy behaviors and offer healthier school meals, smart snacks , and water access.

CDC also works with national groups to increase the number of salad bars in schools. As of 2021, the Salad Bars to School program has delivered almost 6,000 salad bars to schools across the nation, giving over 2.9 million children and school staff better access to fruits and vegetables.

Millions of US adults buy foods and drinks while at work. CDC develops and promotes food service guidelines that encourage employers and vendors to increase healthy food options for employees. CDC-funded programs are working to make healthy foods and drinks (including water) more available in cafeterias, snack shops, and vending machines. CDC also partners with states to help employers comply with the federal lactation accommodation law and provide breastfeeding mothers with places to pump and store breast milk, flexible work hours, and maternity leave benefits.

People living in low-income urban neighborhoods, rural areas, and tribal communities often have little access to affordable, healthy foods such as fruits and vegetables. CDC’s State Physical Activity and Nutrition Program , High Obesity Program , and Racial and Ethnic Approaches to Community Health program fund states and communities to improve food systems in these areas through food hubs, local stores, farmers’ markets, and bodegas.

These programs, which also involve food vendors and distributors, help increase the variety and number of healthier foods and drinks available and help promote and market these items to customers.

CDC’s National Diabetes Prevention Program (National DPP) is a partnership of public and private organizations working to build a nationwide delivery system for a lifestyle change program proven to prevent or delay type 2 diabetes in adults with prediabetes. Participants in the National DPP lifestyle change program learn to make healthy food choices, be more physically active, and find ways to cope with stress. These changes can cut their risk of developing type 2 diabetes by as much as 58% (71% for those over 60).

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Nutrition and Health Promotion Essay

Nutritiousness involves the process of the body taking in food and vital nutrients from it that are required for life. Nutrition is central to health promotion because it plays a critical role in a person’s body, including providing physical growth, recovering from injury and fighting diseases, lactation, reproduction, and general development (Vilar-Compte et al., 2021). Thus, a person with a specific nutritional deficiency is likely to have health problems. This study will evaluate the nutritional challenges for emerging populations and the roles of nutritional deficiency and nutritional excess on diseases.

In the modern world, emerging populations face various challenges, which have led to increased obesity and nutrition-related diseases. These may include the high availability of unhealthy foods with high fat, sugar, calories, and salt. The other factor is advanced marketing systems which significantly impact children’s eating decisions (Vilar-Compte et al., 2021). Sometimes, populations cannot access healthy foods due to poverty and geographic location. Finally, nutrition information is unavailable for most populations; hence they do not know the foods to take at a given age and how it impacts their body.

Nutritional deficiency or nutritional excess plays a significant role in disease management. For instance, high nutritional levels of refined fats and carbohydrates integrated with physical inactivity can lead to chronic inflammatory diseases, including cardiovascular diseases and obesity (Muscaritoli, 2021). On the contrary, when a person lacks various essential nutrients, they are likely to have poor immune functions, stunted growth, and other conditions such as depression, scurvy, xerophthalmia, and osteoporosis (Muscaritoli, 2021). A high intake of amino acids, short-chain fatty acids, and oligosaccharides can lead to anti-inhibitory functions in the body. This shows that nutritional balance is essential in the development of a body, and thus excess or deficient intake can lead to health complications.

Muscaritoli, M. (2021). The Impact of Nutrients on Mental Health and Well-Being: Insights From the Literature. Frontiers in Nutrition , 8 (2).

Vilar-Compte, M., Burrola-Méndez, S., Lozano-Marrufo, A., Ferré-Eguiluz, I., Flores, D., Gaitán-Rossi, P., Teruel, G., & Pérez-Escamilla, R. (2021). Urban poverty and nutrition challenges associated with accessibility to a healthy diet: a global systematic literature review. International Journal for Equity in Health , 20 (1).

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Essay on Nutritional Deficiency Diseases

Some diseases are not spread from person to person or by microorganisms or directly or indirectly, these are called non-communicable diseases.

These diseases are caused by the deficiency of some vitamins or nutrients or due to malfunctioning of certain body organs.

Nutritional deficiency diseases:

When the supply of all nutrients is done in right amount and ratio according to body need, this is called balanced diet.

Some nutritional deficiency diseases are as follows:

Protein deficiency:

Vitamin deficiency :

Deficiency of vitamins causes diseases which are as follows:

Mineral deficiency :

The following table shows the uses of some minerals in our body:

Nutritional Problems due to Deficiency Disorders (With Diagram)
Diseases Types:2 Major Types of Diseases | Human Health | Biology
Nutritional Characteristics of a Substance | Protein Value
Nutritional Roles of Food Constituents | Human Physiology

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Nutrition and Nutritional Deficiency Disease: A Case Study

2018, EC PSYCHOLOGY AND PSYCHIATRY

The purpose of the studied was to see nutrition and nutritional deficiency diseases of the rural population of the selected villages of the area Manipur (India). The aim is to assess the real nutritional value of the diets of the villagers and the diseases from which they suffer owing to nutritional deficiency. The deficiency diseases has been studied in two groups-firstly, the deficiency diseases which most often occur due to prolonged deficiency of nutrients in the diet; secondly, the disease which are basically produced by deficiency and are accentuated due to the deficiency.

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Ian Gilligan

People in different societies around the world grow up on very diverse diets, live very different lifestyles, face vastly different prospects of health, disease and biological functioning through their lives, and reach quite contrasting states of adaptation to their surroundings. Why? What are the consequences? And what are the future implications? Although populations do differ genetically, that is not the whole story, nor even the main story. What part is played by the environment – physical, biotic and social? And what part is played by the capacity of human biology and behaviour to respond flexibly and adaptively to ecological variety and change? This capacity is, along with fixed genetic traits, a heritage from our evolutionary past – but one that is very important to the here and now, and to whatever future our species may face.

Vijaya Reddy

KAUSHIK BOSE , SUBAL DAS

Amanda Pomeroy

Michelle Grocke

The first road to be built into Humla, Nepal has connected this once-remote Himalayan region to a market in China. This dissertation research assesses the impacts of this road on villagers’ food security, diet and nutrition, and subjective well-being, and investigates the link between objective and subjective health outcomes. The primary aim of this study is to decipher whether villagers’ ‘proximity to road’ is the strongest predictor of the aforementioned health outcomes, or whether other sociocultural and economic variables play a more significant role. A mixed- methods approach and a case-control ethnographic research design were implemented in order to investigate this question. Results from the food security questionnaire indicate that due to easy accessibility and low costs, villagers now supplement their agricultural yields with enriched, processed foods obtained via the road. Although villagers perceive their current food security as being significantly higher than in years past, results indicate that food security levels do not always positively correlate with either ‘proximity to road’ or the harvest season. Nutrient composition analysis indicates that differences in both livelihood tasks and prestige ascription by gender and age yield a high variability in both dietary patterns and nutritional outcomes. These differences are also reflected in the anthropometric data, which show that while a portion of the study population is ‘underweight’, another portion is simultaneously ‘overweight’. Villagers’ subjective well-being, in addition to being defined differently from village to village, has a higher correlation with human capital levels and socioeconomic status than with ‘proximity to road’. This research illuminates the complexity involved with determining whether the introduction of a road will manifest in positive health outcomes. Using the new road in Humla District, Nepal, a case study, this research takes advantage of a unique opportunity to study human dietary shifts as they are in the process of occurring. By assessing villagers’ decision-making patterns regarding their food consumption, the overall aim of this study is to gain an in-depth understanding of the dietary sea change that is leaving its mark on the quality of life across the globe.

Michael Golden

Michelle Grocke , Kimber Haddix McKay

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Jennifer Nasser

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Nutrition and mental health: A review of current knowledge about the impact of diet on mental health

Mateusz grajek.

1 Department of Public Health, Department of Public Health Policy, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

Karolina Krupa-Kotara

2 Department of Epidemiology, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

Agnieszka Białek-Dratwa

3 Department of Human Nutrition, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

Karolina Sobczyk

4 Department of Economics and Health Care Management, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

Martina Grot

Oskar kowalski, wiktoria staśkiewicz.

5 Department of Technology and Food Quality Evaluation, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

Applied psychopharmacotherapy and psychotherapy do not always bring the expected results in the treatment of mental disorders. As a result, other interventions are receiving increasing attention. In recent years, there has been a surge in research on the effects of nutrition on mental status, which may be an important aspect of the prevention of many mental disorders and, at the same time, may lead to a reduction in the proportion of people with mental disorders. This review aims to answer whether and to what extent lifestyle and related nutrition affect mental health and whether there is scientific evidence supporting a link between diet and mental health. A review of the scientific evidence was conducted based on the available literature by typing in phrases related to nutrition and mental health using the methodological tool of the PubMed database. The literature search yielded 3,473 records, from which 356 sources directly related to the topic of the study were selected, and then those with the highest scientific value were selected according to bibliometric impact factors. In the context of current changes, urbanization, globalization, including the food industry, and changes in people’s lifestyles and eating habits, the correlations between these phenomena and their impact on mental state become important. Knowledge of these correlations creates potential opportunities to implement new effective dietary, pharmacological, therapeutic, and above all preventive interventions. The highest therapeutic potential is seen in the rational diet, physical activity, use of psychobiotics, and consumption of antioxidants. Research also shows that there are nutritional interventions that have psychoprotective potential.

Inherent in urbanization and the accompanying technological and cultural development, the rush of life, the pursuit of self-actualization, and the resulting overstimulation and lack of time, affect the change in eating habits and the consumption of high-calorie and processed foods ( 1 ). We can consider them as factors influencing the development of civilization diseases, important from the point of view of public health. Among them, we cannot forget about depressive and anxiety disorders that are becoming a global epidemic ( 2 ). The number of people requiring assistance from a mental health professional is steadily increasing in Poland and worldwide. According to the International Health Metrics Evaluation (IHME), at the end of 2017, 13% of the world population suffered from mental disorders ( 3 ). The Wittchen et al. study shows that mental disorders affect 38% of the European population ( 4 ). By the end of 2019, about 1.6 million people in Poland had received psychiatric treatment ( 5 ). The situation was not improved by the COVID-19 pandemic and related sanitary restrictions, which led to the isolation of many people, with feelings of insecurity, sadness, anxiety, and misinformation ( 6 ). All this has made psychological and psychiatric help the most sought-after form of health support today. There are only about 4,300 practicing psychiatrists in Poland ( 7 ). Even fewer, only 455, are practicing child psychiatry specialists ( 8 ). Statistics are believed to be better in the psychological and psychotherapeutic support sector, although public opinion is still divided about this form of support. Moreover, registers of psychologists and psychotherapists are not common. The described phenomena lead to a transformation of the psychiatric care model and mental health support. The number of people receiving psychiatric treatment is expected to increase over the next decades. The applied psychopharmacotherapy and psychotherapy do not always bring the expected treatment result ( 9 ). As a result, other interventions are receiving increasing attention. In recent years, there has been a dramatic increase in research on the effects of nutrition on mental status, which may be an important aspect of the prevention of many mental disorders, and at the same time may lead to a reduction in the proportion of people with mental disorders.

Thus, this review aims to answer the question of whether and to what extent lifestyle and related nutrition affect mental health and whether there is scientific evidence supporting the diet and mental health relationship.

The question posed in the objective can be divided into specific questions according to which this review was divided.

Q1: Are there correlations between nutrition and mental health?

Q2: are there psychoprotective food ingredients, q3: are there nutritional interventions with proven preventive potential for mental disorders, review methodology, methodology background.

The main aspect that guided the review works conducted was to look for nutritional recommendations in the cited works regarding nutrition as psychoprophylaxis and dietary management of psychiatric disorders. Unfortunately, the current state of knowledge on this topic, despite many studies, is still poor, so the authors decided to conduct a broad review of the most current knowledge in this area to identify those sources that address the described topic and gather in one place the available knowledge.

Review procedure

The review was conducted following good practices associated with conducting similar reviews. Literature items were searched by a team of researchers (authors) along with a library staff member trained in literature searching and EBM (evidence-based medicine) and HTA (health technology assessment). A preliminary search for items consistent with the topic and purpose of the review was conducted to identify the research field. After reviewing existing data, a keyword package was selected that seemed most relevant and consistent with the review topic.

Eligibility criteria

The primary eligibility criteria were the language of publication, years of research or review, publication status, and whether the authors were specialists in their field (or had other publications in a similar field). Regarding language, English-language articles were selected because this language seems to be universal in the scientific community. In addition, articles that were published after 2005 were included to make sure that the topic addressed was not a completely new field of research, but also to avoid very old data, because as is known from common practice, dietetics, as well as mental health expertise, are two of the most rapidly developing scientific fields. Additionally, articles were selected that were available in full-text on an open-access basis and had impact factor values.

Search strategy

A review of the scientific evidence was conducted based on the available literature by entering sample phrases (consistent with the MeSh dictionary) with Boole operators, logical operators (and, or, not), and special characters,: “psychodietetics,” “nutripsychiatry,” “diet,” “mental health,” “lifestyle,” “body weight,” “obesity,” “depression,” “mental disorders” (and various combinations thereof) using the methodological tool of the PubMed database. The PubMed database in this regard seems most appropriate because it is a methodological tool that allows searching for articles available in multiple scientific databases (such as Medline or Embase). Its use provides the opportunity to meet all expectations from the review (transparency, clarity, comprehensiveness, focus, uniformity, accessibility, coverage of the entire topic).

Sources selection

The literature search yielded 3,473 records, from which 356 sources directly related to the topic of the study were selected, and then those with the highest scientific value were selected according to eligibility criteria.

The accuracy, objectivity, validity, and relevance of the evidence were tested using questions consistent with the GRADE scale: Is the information reliable? Is the information free of mistakes? Has the information been properly substantiated? Is it possible to verify the information against other reliable sources? Who are the authors? Are they qualified to present information on the topic? Are they affiliated with reputable institutions working on the issue? Is the data source peer-reviewed? For what purpose was the information? Is the information an evidenced-based fact or constitutes an opinion? Is the information subject to risk? Can this risk be estimated? When was the information published? Is the information current or outdated? Is the timeliness relevant to the issue at hand? Does the information cover the entire issue? Does the information contain background data or does it explore the issue in depth? The final literature review was based on 110 sources, representing mainly scientific output after 2005 and important multicenter studies performed after 2015. The data obtained from the review are presented in descriptive and tabular form. In addition, 11 additional sources were used in preparing the background of the research problem and the theoretical introduction.

Critical appraisal

In critically evaluating the sources, attention was paid to whether the articles appeared in peer-reviewed journals (by at least two reviewers) and whether they had an impact factor. As described above, 110 sources were eligible for final review. A limitation of the method adopted was primarily the exclusion of sources written in a language other than English. In addition, IF has many well-documented drawbacks as a research assessment tool and therefore is not the best way to evaluate the quality of individual research articles. Nevertheless, it was chosen because it is a synthetic indicator of a source’s impact on the field of science, and a journal that has it can more likely claim to be publishing credible scientific evidence. The review did not include so-called “grey literature”, i.e., literature that has not gone through the review process or that is internal to the university (theses, conference reports, government leaflets, newsletters, etc.). Despite their multiple values, these sources are characterized by a high risk of containing outdated knowledge ( Figure 1 ).

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A flowchart of how to proceed in selecting bibliographic sources.

Excess body weight is certainly an important social problem today. More than 0.7 billion people worldwide are obese, this is about 30% of the total population, and the number of obesity-related deaths is constantly increasing ( 10 ). We consume more and more processed, high-energy, and nutrient-poor foods. Consequently, we face problems of overweight and obesity with concomitant nutrient deficiencies (quantitative malnutrition) ( 11 ). Although the level of calories consumed is increasing, we are not taking in the recommended values of micro- and macroelements that play a significant role in the proper functioning of our nervous system – B vitamins, zinc, and magnesium. Additionally, we consume less fiber- and nutrient-rich vegetables and cereal products than recommended ( 10 , 11 ). Superimposing smoking, limited physical activity, and harmful alcohol consumption to the above dietary patterns, adversely affect health and development of mental disorders, including depression ( 10 ). Whose nutritional prevention is well documented in the literature ( 12 ).

The antioxidant system, which has been implicated in the development of psychiatric disorders, is relevant here ( 13 ) and its proper functioning depends on the presence of nutrients in food. In addition, the concentration of brain-derived neurotrophic factor (BDNF), which is involved in plasticity and neurodegenerative processes, depends on nutrients ( 14 ). Findings indicate a reduction in the incidence of depression and suicide with a healthy eating pattern ( 15 , 16 ). Randomized trials are emerging that evaluate the efficacy of dietary change as a form of treatment for depression ( 15 – 17 ). Selective food supplementation can be beneficial in the treatment of psychiatric disorders. Among them, compounds such as S-adenosylmethionine, N -acetylcysteine, zinc, and B vitamins including folic acid, and vitamin D are mentioned. Also, omega-3 unsaturated fatty acids have a wide range of effects. They participate in synaptogenesis by influencing receptor degradation and synthesis. They have an anti-inflammatory effect and inhibit apoptosis. They affect cell membrane function, BDNF action, and neurotransmitter reuptake ( 18 ). S-adenosylmethionine (SAM) is a compound formed from adenosine and methionine, which plays a key role in methylation processes. The results of studies show its antidepressant effects ( 19 ). The use of N -acetylcysteine influenced the effectiveness of therapy in schizophrenia, bipolar affective disorder, or trichotillomania. It has anti-inflammatory, antioxidant, and neuroprotective effects ( 20 ). Zinc deficiency, in turn, has been linked to the severity of depressive symptoms, and its supplementation included with antidepressants plays a role in mood stabilization. Zinc modulates cytokine activity and influences neurogenesis by affecting brain-derived neurotrophic factor levels ( 21 ). B vitamins play a role in the proper functioning of the nervous tissue. Folic acid (vitamin B9) deficiency has been associated with depressive symptoms and determined in subjects with mediocre responses to antidepressants ( 22 ). Low vitamin D levels were associated with a higher risk of schizophrenia and depression ( 23 ). It has been proven that vitamin D supplementation for a period of 3 months (4,000 IU/day for 1 month and 2,000 IU/day for 2 months) significantly reduced the severity of depression, irritability, fatigue, mood swings, sleep difficulties, weakness, and ability to concentrate in adolescents diagnosed with depression. This effect is supported by studies on animal models – vitamin D contributes to the plasticity of synapses, has a neuroprotective effect, supports the production of neurotrophic factors such as nerve growth factor (NGF) and regulates the function of the dopaminergic system. ( 24 ).

For the review, the results of the most important studies on the psychoprotective effects of bioactive components contained in foods (vitamins, minerals, omega-3, and more). have been collected in tabular form ( Table 1 ).

Review of selected studies on the psychoprotective effect of probiotics.

Source: Own compilation based on literature review.

The gut microbiota is estimated to form a complex ecosystem containing 1,014 microorganisms. It contains 3.3 million genes and outnumbers the human genome by about 150-fold. At the same time, it is built by more than a thousand different species of microorganisms ( 25 ). The gut-brain axis describing the bidirectional relationship between the gastrointestinal tract and the central nervous system uses several communication mechanisms. Mutual exchange of information can occur via the autonomic nervous system and the vagus nerve ( 26 ). Many of the effects of probiotics on mental status are associated with information transmission via the vagus nerve ( 27 ). Results from germ-free (GF) mice cultured under sterile conditions, devoid of detectable microorganisms, demonstrate the involvement of the gut microbiota in the proper formation and function of the endocrine system by influencing the development of the hypothalamic-pituitary-adrenal axis. The response to a stress stimulus as measured by glucocorticosteroid and adrenocorticotropin levels was significantly elevated in GF mice. It was normalized after gastrointestinal colonization with the Bifidobacterium infantis strain ( 28 ). Additionally, stress affects the formation and diversity of intestinal microflora ( 29 ). Another link of communication is the immune system. The microbiota is involved in the proper development of the gastrointestinal mucosal immune system ( 30 ). Bacterial antigens such as polysaccharide A, lipopolysaccharides, and thymic acids shape its proper functioning ( 31 ). The microbiota also produces neurotransmitters: gamma-aminobutyric acid, butyric acid, serotonin, dopamine, and short-chain fatty acids, which can directly affect the nervous system ( 32 ).

So, can the psychoprotective effect of strains be used in nutritional intervention? It seems reasonable here to consider the possibility of implementing treatment with probiotic preparations containing selected bacterial strains that show positive effects on the human psyche. In this approach, “probiotic” is defined as living organisms that, when consumed in adequate amounts, have a beneficial effect on the functioning of the body ( 33 ). Ilya Metchnikov was awarded the Nobel Prize in 1908 for his research on probiotics. Among them, lactic acid bacteria are the most popular. Probiotics are mainly found in fermented dairy products, or pickled products ( 34 ). Prebiotics are non-digested food components whose fermentation in the gastrointestinal tract stimulates either bacterial growth or activity or affects both, leading to the development of beneficial intestinal microflora ( 35 ). Prebiotics can include ingredients such as inulin or fructooligosaccharides. Prebiotics may also have a beneficial effect by inhibiting the growth of pathogenic bacteria. Moreover, some research results show that prebiotics can reduce inflammation by modifying the composition of the microbiota ( 36 ). Synbiotics are ingredients that contain both prebiotics and probiotics. Such a constellation allows the use of synergistic effects of these preparations. In turn, psychobiotics are defined as microorganisms that are probiotics, that show positive effects in patients treated for mental disorders ( 37 ). They can often achieve their effect through the production of neurotransmitters such as gamma-aminobutyric acid, serotonin, or other substances with an effect on the cells of the nervous system such as short-chain organic acids: acetic, propionic, or butyric ( 36 ). Oral substitution of such probiotics as Lactobacillus helveticus and Bifidobacterium longum over a period of 1 month was associated with a reduction in symptoms of anxiety and depressive disorders and a reduction in stress levels as measured by the determination of cortisol levels in animal models ( 38 ). Currently, the most effective treatment of psychiatric disorders is achieved through the use of antidepressants, or antipsychotics. However, the additional use of psychobiotics to treat anxiety or depressive disorders may prove effective in the future. It is also worth noting that popular antidepressants and antipsychotics can affect the quality of gut flora and change the composition of the microbiome to a disadvantage by killing the cultures of bacteria living in the gastrointestinal tract ( 39 ).

For the review, the results of the most important studies on the psychoprotective effect of probiotics were collected in tabular form – Table 2 .

Review of selected studies on the psychoprotective effects of substances contained in food.

Factors such as genotype, intrauterine infections, developmental disorders, later traumatizing events, use of harmful psychoactive substances, and many others will influence the onset of psychiatric disorders. These factors influence not only the onset of the disorder but also its progression. Treating early conditions in psychiatry can result in a much better response to the treatment given and better functioning of patients. This fact can be particularly observed in studies on the early detection of psychotic disorders ( 40 ). Prevention in medicine, including psychiatry, requires knowledge of appropriate and useful tools that would allow detection of increased risk of mental illness and monitoring of the developing psychopathology of the disorder. McGorry et al. ( 41 ) proposed a four-stage model of the development of mental disorders. According to this model, serious mental disorders develop from high-risk states: grade 0 means the development of undifferentiated, general symptoms, such as slight anxiety, restlessness, depressive symptoms, or somatic symptoms lead to grade 1, in which types 1A and 1B can be distinguished according to their severity. Further progression of the disease results in the development of a first episode of the disorder and here we speak of stage 2, which is accompanied by persistent 7ncludims and frequent relapses. Grade 3 includes incomplete remission and regular and repeated relapses. Grade 4 in this context means treatment-resistant disorder. The worsening of a psychiatric disorder is determined by genetic and environmental factors, and it is the latter that seems to be the main target for preventive interventions in psychiatry. Some biomarkers in psychiatry are directly related to nutrition. The first of these is the hypothalamic-pituitary-adrenal axis (HPA). Reduced ability to cope with stress plays a role in the development of psychiatric disorders ( 42 ). It is known that traumatizing experiences in early childhood shape vulnerability to stress in later life ( 43 ). The normal functioning of the HPA axis is often altered in psychiatric disorders, and increased cortisol secretion is observed in affective and psychotic disorders. Additionally, antipsychotic drugs appear to decrease HPA axis activity ( 44 – 47 ). Furthermore, healthy individuals who were first-degree relatives of individuals with psychotic disorders were found to have HPA axis dysfunction with elevated cortisol levels ( 48 ). These studies show that the HPA axis appears to be an important biological marker of susceptibility to developing psychiatric disorders. In this context, its association with gut microbiota is not insignificant. Other potential biomarkers involved in the pathophysiology of psychiatric disorders are inflammation and oxidative stress ( 49 ). The inflammatory theory of depression development is gaining increasing attention, and elevated levels of proinflammatory cytokines are observed in depressive, psychotic, and manic states ( 50 , 51 ). Elevated levels of proinflammatory cytokines occur before the onset of de novo disorders, suggesting their role in the genesis of these disorders ( 52 ). An increase in oxidative stress in psychotic disorders with a decrease in glutathione and antioxidant enzymes has also been observed ( 53 ). The potential effectiveness of selective cyclooxygenase-2 antagonists in the treatment of bipolar affective disorder and schizophrenia has been demonstrated ( 51 , 54 ). The use of statins, which have anti-inflammatory and antioxidant properties, reduced the risk of depressive disorders ( 55 ). Polyunsaturated fatty acids are further potential biomarkers that may have applications in psychiatry. Omega-3 polyunsaturated fatty acids may play a role in the pathogenesis of affective and psychotic disorders ( 56 , 57 ). Their deficiency may be present in the early stages of psychotic disorders – stage 1b. Supplementation with omega-3 polyunsaturated fatty acids reduced the risk of psychotic disorders among individuals at high risk of developing them ( 58 ).

The intestinal barrier is composed of several layers, including the intestinal microflora, mucus layer, intestinal epithelium, and elements of the circulatory, immune, nervous, and lymphatic systems. The layer of epithelial cells, mainly enterocytes connected by tight junctions, is the most important for the intestinal barrier ( 59 ). Its main function is to regulate the absorption of nutrients, electrolytes, and water from the gastrointestinal lumen into the blood or lymphatic system and prevent the penetration of pathogens from the gastrointestinal lumen. Factors such as stress, pro-inflammatory factors, dysbacteriosis of the intestinal microflora, alcohol, or antibiotics may cause excessive permeability of the intestinal barrier ( 60 – 62 ). Currently, the microbiota and its diversity as a trigger for generalized inflammation are gaining great importance ( 61 ) Under the influence of the impaired functioning of the barrier, the migration of bacteria from the lumen of the gastrointestinal tract occurs, which activates the cells of the immune system affecting the functioning of the immune, endocrine and nervous systems ( 62 ). It has been observed that patients with depression have elevated IgA and IgM immunoglobulins against lipopolysaccharides of the bacterial microbiome ( 63 ). The current study indicates the use of a dietary inflammatory index, which assesses the effect of the entire diet or individual dietary components on the concentration of inflammatory markers. The results of a systematic review by Chen et al. ( 64 ) indicate that a higher dietary inflammatory index is associated with an increased risk of common psychiatric disorders, including symptoms of depression, anxiety, distress, and schizophrenia. Of particular importance is the novel finding from the dose-response analysis that a 1 unit increase in the dietary inflammatory index was associated with a 6% higher risk of depressive symptoms. Similar relationships have been observed by Firth et al. ( 63 ), particularly in schizophrenia – individuals who consume more pro-inflammatory foods and less anti-inflammatory foods are more predisposed to psychiatric disorders. At this point, it is important to look at the relationship between diet and the proper functioning of the intestinal barrier. It turns out that it is not without significance in maintaining homeostasis. A diet consisting of fast food and highly processed foods is associated with increased intestinal barrier permeability ( 65 , 66 ).

Epidemiological studies have shown that diet impacts mental health, and intervention studies confirm this relationship ( 17 ). The challenge for “nutritional psychiatry” is to produce comprehensive, consistent, and scientifically rigorous evidence-based studies that define the role of diet and nutrients in different aspects of mental health ( 67 – 70 ). Overall, few randomized trials investigate the effectiveness of dietary change in mental health treatment. One intervention study to date involved a 12-week Mediterranean diet. This study reported significant improvements in mood and reduced anxiety in adults with major depression ( 71 ) More recent RCTs – HELFIMED ( 72 ) and PREDI_DEP ( 73 ) have confirmed the benefits of a Mediterranean-style diet for mental health in depression. In contrast to these studies, in the MooDFOOD RCT, multiple nutrient supplementation did not reduce episodes of major depression in overweight or obese adults with subsyndromal depressive symptoms. This study found that multinutrient supplements containing omega-3 PUFAs, vitamin D, folic acid, and selenium neither reduced depressive symptoms, anxiety symptoms nor improved health utility indices ( 74 ). Similar results regarding the lack of effect on mental state improvement were obtained in a review of the literature in the context of vitamin D ( 75 ). For omega-3 PACs, one RCT including people with mild to moderate depression found no beneficial effect of omega-3 PACs on depressive symptoms ( 76 ). No effect of folic acid supplementation in combination with vitamin B 6 and B 12 on the onset of depression was found in older men ( 77 ) and older women ( 78 ). Furthermore, Rayman et al. ( 79 ) found no effect of selenium supplementation on mood in older people. Overall, the studies available to date, do not support the use of nutritional supplementation to prevent depression.

However, many studies confirm that higher dietary quality in adulthood is associated with a reduced risk of cognitive decline ( 17 ). Additionally, the intake of antioxidant polyphenols in older adults is associated with improved cognitive ability ( 80 – 82 ). Another study showed that a Mediterranean diet supplemented with olive oil and nuts was associated with improved cognitive function in an older population ( 83 ).

Therefore, we undertook an analysis of diets that could potentially affect mental health such as the MIND diet, the Mediterranean diet, and the ketogenic diet.

The MIND diet is a dietary recommendation to counteract neurodegenerative brain changes and improve nervous system function. This diet is beneficial for cognitive decline in the aging process, as well as for the prevention and progression of neurodegenerative diseases, including Alzheimer’s disease ( 84 ). The MIND diet combines the principles of the Mediterranean diet and the DASH diet, which are based on a high intake of vegetables, fruits, nuts, whole grain cereal products, olive oil, fish, and seafood, and moderate consumption of dry red wine with meals ( 85 ). Studies prove the positive effects of the DASH and Mediterranean diets on other diseases such as diabetes, cancer, and obesity ( 86 – 89 ).

Long-term observations confirm that adherence to the Mediterranean diet reduces the risk of developing neurological disorders by up to 28% compared to the use of other diets ( 83 ). Adherence to the MIND diet was significantly associated with a lower chance of depression and psychological distress, but not anxiety, in the entire study population ( 90 ). Like the Mediterranean diet and the DASH diet, the MIND diet emphasizes natural plant-based foods and limited intake of animal and high-fat foods, especially of animal origin. However, there are some differences between the MIND diet and the DASH diet, and the Mediterranean diet. For example, leafy green vegetables and especially berries are unique components of the MIND diet that are not included in the Mediterranean and DASH diets ( 90 ). The MIND diet does not focus on a high intake of fruit, dairy products, and potatoes. Another difference between MIND and the DASH and Mediterranean diets concerns fish consumption. In MIND, individuals consuming as little as 1 portion of fish per week receive a positive result, whereas, in the Mediterranean and DASH diets, larger amounts of fish would need to be consumed to achieve a result ( 91 ). The MIND diet significantly slows cognitive decline with age ( 92 ). The Mediterranean diet has also been shown to have a protective effect on anxiety and mental stress ( 93 ).

Mental illnesses are associated with numerous metabolic disorders in the brain and co-occur with many other metabolic disorders such as obesity, diabetes, and CVD. The ketogenic diet is an evidence-based treatment for epilepsy that has been shown to have profound effects on brain metabolism and neurotransmitter function. In a ketogenic diet, as much as 80 percent of energy can come from fat. This proportion sounds like a deal-breaker for healthy eating, but it turns out that ketones formed from fats can alleviate epileptic seizures unresponsive to anticonvulsant drug therapy ( 83 ). In the case of mitochondrial epilepsy, reports on the effects of the ketogenic diet are conflicting. In a study by El Sabbagh et al. ( 94 ), no patients on a ketogenic diet achieved no significant reduction in seizure frequency epileptic seizures. In contrast, a study by Kang et al. ( 95 ) involving 14 patients showed that the use of a ketogenic diet in 10 of them reduced the frequency of epileptic seizures by more than 50%, and in 7 patients, epileptic seizures ceased. In the analysis, there were improvements in symptoms including mood, cognitive function, communication skills, energy, anxiety, and auditory and visual hallucinations ( 90 ). Other reported benefits included positive biometric changes such as improvements in lipid profile, weight reduction, positive change in blood glucose, and reduction in HbA1c. These benefits may facilitate the management of comorbidities and improve overall health and well-being ( 93 ). This highlights that advances in nutritional psychiatry are important and it will be important to replicate, refine and scale up dietary intervention studies targeting the prevention and treatment of common mental health disorders. In addition, there is an unmet need for more randomized, controlled clinical trials ( 118 – 121 ).

Strengths and limitations

There is still little work in the scientific space that summarizes the major findings related to the impact of nutrition on mental health, especially, as this review does, highlighting the importance of nutrition in psychoprevention and pointing to the psychoprotective effects of nutrients. The primary limitation of the presented review of research on the relationship between diet and mental health is the plethora of studies on the topic. The plethora of studies here does not mean that they all address the issue presented in this manuscript. Much of the work that was searched and queried assumes a relationship between nutrition and the psyche, but these tend to be very superficial opinions that are not scientifically grounded. The authors are aware that in the face of such a large body of research, important reports may have been overlooked, but it should be noted that every effort was made to ensure that this review was conducted fairly, taking into account large, multi-center research projects and highlighting the major research streams in psychodietetics and nutripsychiatry.

Additionally, it was observed that in the current state of scientific knowledge, few large meta-analyses are treating the effects of food and diet on mental health. Therefore, it is difficult to discuss the effectiveness of introducing nutritional interventions among people with mental disorders or treating nutrition as the only means of prevention. Furthermore, the primary threat to interventions of this type is the difficulty in monitoring dietary patterns or intake of specific components. In addition, their absorption and metabolism are also dependent on many factors that rarely have a consistent course. Therefore, it is postulated that further research should be directed toward the creation of unambiguous dietary recommendations for mental health problems.

In recent decades, the relationship between nutrition and patients’ mental status has been underappreciated, as evidenced by the lack of research conducted before the 21st century in this area of knowledge – cited in this review. In recent years, this trend has been reversed, with research in psychodietetics and nutripsychiatry gaining popularity. In the context of current changes, urbanization, globalization, including the food industry, and changes in people’s lifestyles and eating habits, correlations between these phenomena and their impact on psychological status are becoming important. Exploring these correlations creates potential opportunities to implement new effective dietary, pharmacological, therapeutic, and above all preventive interventions ( Figure 2 ).

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Links between nutrition and mental health.

Author contributions

MATG: conceptualization. MATG and KK-K: investigation and methodology. KS and AB-D: data curation. MATG: writing – original draft preparation. MATG, KK-K, MARG, and AB-D: writing – review and editing. KS and AB-D: supervision. KK-K: project administration. WS: conducting an additional literature review, creating tables summarizing current knowledge of psychobiotics and psychoprotective food ingredients, and revising the work. All authors contributed to the article and approved the submitted version.

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher’s note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

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Essay on Nutritional Deficiency Diseases
The deficiency of proteins, fats and carbohydrates is called as protein energy malnutrition. It leads to two kinds of diseases -Kwashiorkor [Fig. 9.1 (a)] and Marasmus [Fig. 9.1 (b)]. When a child is getting a poor diet in protein, it results a disease known as Kwashiorkor, this disease retards the growth of children.
The Impact of Nutrients on Mental Health and Well-Being: Insights From
Nutritional deficiencies often result in impaired function, and, conversely, intakes at recommended levels can resume or further enhance body functions. An increasing number of studies are revealing that diet and nutrition are critical not only for physiology and body composition, but also have significant effects on mood and mental well-being. ...
Malnutrition: Definition, Causes, Symptoms & Treatment
Malnutrition. Malnutrition is an imbalance between the nutrients your body needs to function and the nutrients it gets. It can mean undernutrition or overnutrition. You can be malnourished from an overall lack of calories, or you might have a protein, vitamin or mineral deficiency.
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Two papers in this Special Issue focus on the impact of diet on chronic disease risk. ... Yet, it is well established that nutrient deficiencies or suboptimal nutritional status can contribute to the development of diseases and/or health problems (for example inadequate vitamin D and/or calcium status and their impact on bone development ...
The relationship between nutrition and the immune system
Moreover, nutritional deficiencies are closely associated with impaired immune response and loss of the host resistance to infection ().On the one hand, in less developed regions malnutrition continues to be a major health problem (5-7) since it is associated with a higher incidence of morbidity and mortality usually linked with the higher prevalence of bacterial and parasitic infection ...
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The systematic review focused on nutritional diseases, nutrient toxicities, nutrients deficiency diseases, and the diets for health living. Nutritional diseases include obesity and eating ...
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Introduction. Nutrition is considered as one of the strongest and most adjustable environmental factors that could be used to reduce the burden of disease during an individual's entire life [].Appropriate and balanced nutrient's intake and metabolism provide the substrates for the normal physiological functions of the human body [].A balanced human diet is based on both macronutrients (e.g ...
History and Impact of Nutritional Epidemiology
The real and important role of epidemiology was discussed, noting heretofore unknown associations that led to improved understanding of the cause and prevention of individual nutritional deficiencies. However, epidemiology has been less successful in linking individual nutrients to the cause of chronic diseases, such as cancer and cardiovascular disease. Dietary changes, such as decreasing ...
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Nutritional de ciency disorders are seen very commonly. in Indian subcontinent owing to poor socioeconomic. conditions leading to inadequate dietary intake and lack. of appropriate awareness and ...
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Poor nutrition may be a causal factor in the experience of low mood, and improving diet may help to protect not only the physical health but also the mental health of the population, say Joseph Firth and colleagues ### Key messages Depression and anxiety are the most common mental health conditions worldwide, making them a leading cause of disability.1 Even beyond diagnosed conditions ...
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Consuming too much sodium can increase blood pressure and the risk for heart disease and stroke. Current guidelines recommend getting less than 2,300 mg a day, but Americans consume more than 3,400 mg a day on average. Over 70% of the sodium that Americans eat comes from packaged, processed, store-bought, and restaurant foods.
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Nutrition is central to health promotion because it plays a critical role in a person's body, including providing physical growth, recovering from injury and fighting diseases, lactation, reproduction, and general development (Vilar-Compte et al., 2021). Thus, a person with a specific nutritional deficiency is likely to have health problems.
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During adolescence, growth and development are transformative and have profound consequences on an individual's health in later life, as well as the health of any potential children. The current generation of adolescents is growing up at a time of unprecedented change in food environments, whereby nutritional problems of micronutrient deficiency and food insecurity persist, and overweight and ...
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Solutions: Eat dry foods when you wake up and every few hours during the day. Nausea is often worse on an empty stomach, and dry foods can relieve some of the discomfort. Try pretzels, plain crackers or cookies, dry cereal or toast. Drinking liquids on an empty stomach can add to the feeling of nausea.
Nutrition Analysis Project Part 1 Essay
As a result, I have to make a healthy nutrition intake plan. Therefore, I like to discuss how people can prevent nutrient deficiency and toxicity problem while maintaining the healthy diet. Factor affecting what I eat Before making a healthy nutrition intake plan, it is good to notice the reasons for choosing the foods I ate in those three days.
Essay on Nutritional Deficiency Diseases
Some diseases are not spread from person to person or by microorganisms or directly or indirectly, these are called non-communicable diseases. These diseases are caused by the deficiency of some vitamins or nutrients or due to malfunctioning of certain body organs. Nutritional deficiency diseases: When the supply of all nutrients is done in right amount and ratio according to body need, this ...
Nutrition and Nutritional Deficiency Disease: A Case Study
EC Psychology and Psychiatry 7.6 (2018): 330-334. fNutrition and Nutritional Deficiency Disease: A Case Study 331 The study tried to find out the quality of food the villagers are taking and the nutritional value of the food. The subjects of the studied were from five select villages of Manipur state (India).
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The elderly are usually at high risk of developing nutritional deficiencies that is either due to low dietary intake or impairment in the mechanism of absorption or failure to conversion to active forms [17-33] (Table 1 1). Although energy needs decline with age, however the need for protein and certain nutrients increases in the normal ...
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Our website is a unique platform where students can share their papers in a matter of giving an example of the work to be done. ... Why are elderly individuals at risk of nutritional deficiency? International Journal of Nursing Practice, 12, pp.110-118. Dodds, C. et al., 2001. Pre-operative assessment of the elderly. Continuing Education in ...
Vegetarian Diet: An Overview through the Perspective of Quality of Life
Low intake of such nutrients could lead to nutritional deficiencies and impair an individual's health [70,72], ... Vegetarianism is currently being more widely studied, and a growing number of scientific papers about the topic have been published over the past few years . Consequently, the topic has received more attention from the media, and ...
Nutrition and mental health: A review of current knowledge about the
Background. Inherent in urbanization and the accompanying technological and cultural development, the rush of life, the pursuit of self-actualization, and the resulting overstimulation and lack of time, affect the change in eating habits and the consumption of high-calorie and processed foods ().We can consider them as factors influencing the development of civilization diseases, important ...

Essay on Nutritional Deficiency Diseases

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Food and mood: how do diet and nutrition affect mental wellbeing?

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Mood and carbohydrates

Diet, immune activation, and depression

Brain, gut microbiome, and mood

Priorities and next steps

Poor Nutrition

Measure Breastfeeding Practices and Eating Patterns

In the United States:

3 IN 4 INFANTS

9 IN 10 AMERICANS

1 in 6 PREGNANT WOMEN

NEARLY $173 BILLION

The Harmful Effects of Poor Nutrition

Heart Disease and Stroke

Type 2 Diabetes

CDC’s Work to Promote Good Nutrition

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Nutrition and Health Promotion Essay

Essay on Nutritional Deficiency Diseases

Nutrition and Nutritional Deficiency Disease: A Case Study

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Why Are Elderly Individuals at Risk of Nutritional Deficiency - Essay Example

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Nutrition and mental health: A review of current knowledge about the impact of diet on mental health

Karolina Krupa-Kotara

Agnieszka Białek-Dratwa

Karolina Sobczyk

Martina Grot

Q1: Are there correlations between nutrition and mental health?

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