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Depression: Does nutrition have an adjunctive treatment role?
Author(s) -
VOLKER Dianne,
NG Jade
Publication year - 2006
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/j.1747-0080.2006.00109.x
Subject(s) - weakness , depression (economics) , medicine , mood , psychosocial , psychiatry , mood swing , polyunsaturated fatty acid , surgery , biology , biochemistry , fatty acid , economics , macroeconomics
Depression is a serious illness, affecting more than one million Australians each year. It causes significant morbidity and is a major risk factor for deliberate self‐harm and suicide. Depression was traditionally viewed as a personality weakness, for which few treatment options were available. The simplistic view that depression is a personality weakness has changed in recent times. Depression is now widely recognised as a mood disorder with underlying biological (biochemical and genetic) and psychosocial causes and as such is responsive to a number of different treatments. The aim of the present paper is to review the literature related to dietary manipulation and how manipulation may assist in treating this illness. Evidence reviewed supports a potential therapeutic benefit of n‐3 polyunsaturated fatty acids for the alleviation of negative symptoms associated with depression. Omega‐3 polyunsaturated fatty acids, optimal omega balance, folate, tryptophan, vitamin B 6 , B 12 , S‐adenosyl‐L‐methionine and Hypericum perforatum may all serve as adjuncts to psychosocial and pharmacological therapies, with positive implications for long‐term prognosis.