EFICÁCIA DE ALIMENTOS NO ALÍVIO DOS SINTOMAS DA DEPRESSÃO: UMA REVISÃO NARRATIVA

Autores/as

  • Fabiana Marques Cunha Andrade Centro Federal de Educação Tecnológica de Minas Gerais
  • Fabiano Duarte Carvalho Instituto René Rachou, Fundação Oswaldo Cruz.
  • Tália Santana Machado de Assis Centro Federal de Educação Tecnológica de Minas Gerais http://orcid.org/0000-0002-5682-2981

Palabras clave:

alimentos, eficácia, depressão.

Resumen

Objetivo: Descrever a eficácia de alimentos isoladamente ou em associação (dietas) na prevenção da depressão ou alívio dos sintomas da doença. Métodos: A busca de evidências científicas foi realizada na base de dados PubMed utilizando a seguinte estratégia de busca: (“Depressive Disorder, Treatment-Resistant” [Mesh] AND “Food” [Mesh]).  Dois filtros foram utilizados: “Publicações dos últimos 10 anos” e “Estudos em humanos”. Resultados: A busca inicial resgatou 310 artigos e após triagem, 10 foram lidos na íntegra e incluídos na presente revisão narrativa. Estes artigos avaliaram 18.718 pacientes, com idades variando de 18 a 81 anos. Os seguintes alimentos, grupos de alimentos ou dietas foram apontados como efetivos na prevenção dos sintomas depressivos ou na redução dos mesmos em caso de doença instalada: Frutas (4/10 artigos), vegetais (3/10), cereais integrais (3/10), peixe (3/10), castanhas (2/10), café (1/10), dieta Lacto-vegetariana (1/10) e dieta Mediterrânea enriquecida com óleo de oliva (1/10). Conclusão: A presente revisão mostrou que vários alimentos, grupos de alimentos ou dietas podem prevenir e também reduzir os sintomas depressivos. O presente estudo reforça que a promoção de uma alimentação saudável é medida de saúde pública efetiva e deve ser incentivada.

Palavras-chave: alimentos; eficácia; depressão.

 

Abstract

Objective: The main objective of the present study was to describe the efficacy of food alone or in combination (diets) in preventing depression or alleviating the symptoms of the disease. Methods: The search for scientific evidence was carried out in the PubMed database using the following search strategy: (“Depressive Disorder, Treatment-Resistant” [Mesh] AND “Food” [Mesh]). Two types of filters were adopted: “Publications of the last 10 years” and “Human studies”. Results: The initial search retrieved 310 articles and after screening, 10 were read in full and included in this narrative review. These articles evaluated 18,718 patients, with ages ranging from 18 to 81 years. The following foods, food groups or diets were identified as effective in preventing depressive symptoms or reducing them in case of installed disease: Fruits (4/10 articles), vegetables (3/10), whole grains (3/10), fish (3/10), nuts (2/10), coffee (1/10), Lacto-vegetarian diet (1/10) and Mediterranean diet enriched with olive oil (1/10). Conclusion: The present review showed that various foods, food groups or diets can prevent and also reduce depressive symptoms. The present study reinforces that the promotion of a healthy diet is an effective public health measure and should be encouraged.

Keywords: foods; efficacy; depression.

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Publicado

2021-12-09