Fat Intake, Diet Quality, Depressive Symptoms, and Cancer

Fats are important in the body for many physiological functions. Unsaturated fats,specifically omega-3 fatty acids, have been shown to have an anti-inflammatory effect inthe body (1). It has been shown that depression promotes chronic inflammation, and that altered omega-3 fatty acid status may be associated with increased stress and mood disorders, such as depression (1). A variety of studies have examined the relationships between diet quality and cancer outcomes (13,22,23,24), cancer and depression (1,4,25,27,28), diets and depression (15,16,17,35) and fat intake and depression (5,6,7,10,11,12). This study examined the relationships between total intake of fat, specifically omega 3 fatty acids, omega 6:3 ratio, and diet quality with depressive symptoms in cancer survivors. We hypothesized that high intakes of omega-3 fatty acids (0.3-3.0 g/day) in the diet are associated with decreased depressive symptoms, and that lower intakes (0-0.3 g/day), with poor diet quality as assessed by Alternative Healthy Eating Index (AHEI) could be associated with increased depressive symptoms. Also, that a high omega 6:3 ratio and high total fats in the diet are associated with increased depressive symptoms. Measurements of depressive symptoms were completed using a standardized, validated tool, Center for Epidemiological Studies – Depression Scale (CES-D) during clinic visits at baseline before any cancer treatment, and at six and 18 months after cancer treatments. Daily dietary intake was collected during six and 18- month clinic visits using a 24-hour recall. Dietary data and CES-D scores were analyzed as an average of the two visits for each participant. Participants were split into two groups based on CES-D scores. CES-D scores were grouped as “Low Depressive Symptoms” if the subject had a CES-D score less than 16. The “Depressive Symptoms” group was identified as a CES-D score equal to or greater than 16. There were no relationships found with total fat intake and depression scores, or with omega 6:3 ratios and depression scores among participants. The low depressive symptoms group had higher intakes of omega-3 fatty acids (1.8+1.0 grams/day) when compared to the depressive symptoms group (1.3+0.9 grams/day) though not statistically different among participants. When AHEI was compared with CES-D scores for individual participants, there was a significant inverse relationship (R=-0.378) with CES-D scores (P<0.001). In conclusion, while the cancer survivors in our study portrayed depressive symptoms in dichotomous groups (low depressive versus depressive symptoms), we did not find that specific nutrients were associated with these scores. However when we evaluated overall diet quality using the AHEI, which includes specific components of high total PUFA and low total fat, we found that consumption of a diet with a high AHEI score was associated with low depressive symptoms. Future research to understand the impact of diet in health and disease recovery especially relative to depressive symptoms is warranted.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Allied Medical Professions

Grantor dc:publisher

The Ohio State University

Year dc:date

2013

Author dc:creator

• Campbell, Anne Elizabeth

Contributors dc:contributor

• HABASH, DIANE

• Nutrition

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=osu1366143988

OAI identifier oai:identifier

oai:etd.ohiolink.edu:osu1366143988