American Journal of Clinical Nutrition, 07/18/2016
Chang SC, et al.
For this study, authors intend to investigate the relationship between estimated habitual dietary flavonoids consumptions and risk of incident depression. Finding suggest lower depression risk is related to higher flavonoid consumption specially in older women. Future research are required to verify this relationship.
Methods
- They enlisted 82,643 women without a past history of depression at benchmark from the Nurses’ Health Study [(NHS) aged 53–80 y] and the Nurses’ Health Study II [(NHSII) aged 36–55 y].
- They calculated the consumption of all flavonoids and subclasses (flavonols, flavones, flavanones, anthocyanins, flavan-3-ols, polymeric flavonoids, and proanthocyanidins) from approved food-frequency questionnaires gathered each 2–4 y.
- Depression was characterized as doctor or clinician-analyzed depression or antidepressant utilization and was self-reported in light of intermittent polls.
- Cox corresponding risks models were performed to look at affiliations.
Results
- An aggregate of 10,752 episode depression cases happened amid a 10-y postliminary.
- They observed inverse relationship between flavonol, flavone, and flavanone admissions and risk of depression.
- Pooled multivariable-balanced HRs (95% CIs) were 0.93 (0.88, 0.99), 0.92 (0.86, 0.98), and 0.90 (0.85, 0.96) when looking at the most elevated (quintile 5) with the least (quintile 1) quintiles, individually, with confirmation of straight patterns crosswise over quintiles (P-pattern = 0.0004–0.08).
- The HR was 0.82 (95% CI: 0.74, 0.91) between members who tooks ≥ 2 servings citrus organic product or juices/d contrasted and <1 serving/wk, in flavonoid-rich sustenance based investigations.
- In the NHS, add up to flavonoids, polymers, and proanthocyanidin consumption demonstrated huge (9–12%) lower depression dangers.
- In investigations among late-life NHS members (aged ≥65 y at standard postliminary), for whom they could fuse depressive symptoms into the result definition, higher consumptions of all flavonoid subclasses aside from flavan-3-ols were connected with significantly brings down the depression risk; flavones and proanthocyanidins demonstrated the most grounded affiliations (HR for both: 0.83; 95% CI: 0.77, 0.90).