We are what we eat! It’s one of those cliché’ statements that are both overused and true. That’s why a recent study by the Proceedings of the National Academy of Sciences caught so much attention across American media. It’s a study that explored the correlation between fried foods and common mental health illnesses, like anxiety and depression.
By the numbers.
The study found that people who consume high amounts of fried foods are at a 7% higher risk of depression, and a 12% higher risk of anxiety. It was a population-based study of 140, 728 participants over 11.3 years. “After excluding participants diagnosed with depression within the first two years, a total of 8,294 cases of anxiety and 12,735 cases of depression were found in those that consumed fried food, while specifically fried potatoes were found to have a 2% increase in risk of depression over fried white meat,” writes Taylor Nicioli of CNN. “The study had also found that the participants consuming more than one serving of fried food regularly were more likely to be younger men.”
Acrylamide is the culprit.
Researchers pinpointed a known contaminant, Acrylamide, as the culprit. In fact, the World Health Organization has recognized Acrylamide as a human health concern. The Food and Drug Administration details the contaminant as, “a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment.” It’s one big (or tiny) explosion of chemicals in our foods, including some of our favorites like French Fries.
“When high carbohydrate foods such as potatoes are cooked at these temperatures, their natural sugars and the amino acid asparagine, undergo a chemical change that producing the compound acrylamide,” writes Devon Mendez of The Ohio State University College of Food, Agricultural, and Environmental Sciences. Dr. Walter Willett of the Harvard T.H. Chan School of Public Health shared, “potatoes are a concern for possible effects of mood because they can cause large surges in blood sugar and then hormonal responses to these surges. However, these surges are partly blunted by fat, which would be provided by the fat from frying.” It’s also found in other favorites like coffee (ouch), potato chips, bread, cereal, and more. Experts suggest that a heavily green diet will help combat the dangers of acrylamide. The FDA suggests a diet that, “emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated fats, trans fats, cholesterol, salt (sodium) and added sugars.” That a lot more realistic than trying to avoid the contaminant all together.
Which one came first? Depression or the poor diet?
But, is the depression/anxiety the result of the diet? Or, is the diet the result of the mental illnesses? It’s common practice for real-world coping to real-world (outside the realms of the study) problems to involve infamous ‘comfort foods’. “Unhealthy foods are detrimental to the microbiome and can exacerbate depressive symptoms, but at the same time those experiencing low mood tend to be more inclined to reach for ‘comfort’ foods such as fried foods and desserts,” says Dr. Uma Naidoo, Harvard University-trained nutritional psychiatrist and author of “This is Your Brain on Food.”
The uncomfortable “comfort food”.
Dr. David Katz had similar thoughts, “however, the causal pathway could just as readily go the other way: people with anxiety/depression turn to ‘comfort food’ with increasing frequency for some semblance of relief.” Katz is the founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine.
Let’s go deeper than the headlines were offering and devise a healthier and brighter life. This is episode 180.
