A preliminary study from UC San Francisco suggests that reducing ultra-processed food consumption may alleviate symptoms of depression and anxiety. The findings were published on September 23 in JAMA Psychiatry and are among the first to directly compare the mental health of individuals on ultra-processed diets before and after transitioning to healthier food options.
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The pilot study involved 20 participants, with a significant reduction of over 85% in their intake of ultra-processed foods, leading to moderate to large improvements in depression scores, and modest improvements in anxiety. Senior author Andrew Krystal, MD, noted that this study establishes the foundation for future, larger-scale trials.
Ultra-processed foods, which include packaged snacks, fast food, and sugary drinks, are often high in preservatives, artificial additives, and unhealthy fats. Nyasha Chagwedera, MD, PhD, who led the study, emphasized the convenience and palatability of these foods, which are designed to promote cravings by triggering dopamine release in the brain.
The research focused on adults averaging 44 years old, with 70% being female. All participants had a high BMI and at least one metabolic disorder, such as hypertension or diabetes. They were divided into two groups: one maintained their regular diet while the other adopted a low ultra-processed diet for four weeks, after which they swapped diets.
Chagwedera suggested that the connection between ultra-processed foods and depression may stem from damage to the gut lining, resulting in chronic inflammation, which could either cause depression or enhance vulnerability to it.
Enrollment for phase 2 of the study is expected to begin in 2028. The research received funding from the National Institutes of Health and the National Center for Advancing Translational Sciences, among other sources.