Augmenting Clinical Interventions in Psychiatric Disorders: Systematic Review and Update on Nutrition

Abstract

There is a strong relationship between a healthy diet and mental well-being. Several foods and food compounds are known to modulate biomarkers and molecular mechanisms involved in the aetiogenesis of several mental disorders, and this can be useful in containing the disease progression, including its prophylaxis. This is an updated systematic review of the literature to justify the inclusion and recognition of nutrition in the management of psychiatric illnesses. Such foods and their compounds include dietary flavanols from fruits and vegetables, notable antioxidant and anti-inflammatory agents, probiotics (fermented foods) known to protect good gut bacteria, foods rich in polyunsaturated fatty acids (e.g., Omega-3), and avoiding diets high in saturated fats and refined sugars among others. While the exact mechanism(s) of mitigation of many nutritional interventions are yet to be fully understood, the evidence-based approach warrants the inclusion and co-recognition of nutrition in the management of psychiatric illnesses. For the greater public health benefit, there is a need for policy advocacy aimed at bridging the knowledge gap and encouraging the integration of nutritional intervention with contemporary therapies in clinical settings, as deficiencies of certain nutrients make therapy difficult even with appropriate medication.

Alleviating anxiety and taming trauma: Novel pharmacotherapeutics for anxiety disorders and posttraumatic stress disorder

“…One working hypothesis is that antioxidant and anti-inflammatory properties of certain plants can have therapeutic benefits ( Fedoce et al, 2018 ; Felger, 2018 ; Kim et al, 2020 ; Nikolova et al, 2021 ; Won and Kim, 2020 ) (see discussion below on inflammation). A related area of burgeoning interest in psychiatry is the microbiome, particularly the gut microbiome and its interactions with the CNS ( Dinan and Cryan, 2017 ; Lee and Kim, 2021 ; Offor et al, 2021 ; Simpson et al, 2021 ). This has fostered the study of substances ingested from food (‘nutraceuticals’) that might affect anxiety in part by altering the microbiome ( Adan et al, 2019 ; Burokas et al, 2017 ; Norwitz and Naidoo, 2021 ; Weeks et al, 2021 ).…”

Nutritional Care in Psychiatry: Assessing Health Professionals’ Knowledge, Attitude and Practices

“…The selection of respondents for the study was based primarily on the unit/department where they work, supported by data obtained from the unit/department head. The exclusive use of health professionals from the psychiatric unit was informed by recent evidence which supports the essential role of mental health workers in nutritional care of their clients (Alshwaiyat et al, 2013;Freeman, 2013;Gill et al, 2017Gill et al, , 2021Offor et al, 2021;Rossa-Roccor, Richardson et al, 2021;Rucklidge & Kaplan, 2016;Strassnig et al, 2013).…”

‘Burger, Chips and a Side Order of Depression to Go Please’

“…Nevertheless, the subsequent establishment of a food and mood clinic in Australia, and rate of nutritional psychiatric research, has imbued this pioneering field with confidence and an implicit expectation of interest from the psychotherapy discipline to recent discoveries. One systematic review (Offor et al ., 2021) recommended the integration of nutritional intervention with therapies in clinical settings. Yet another literature review (Mörkl et al ., 2020), which explored the role of nutrition and the gut–brain axis, covered the now frequently mentioned areas of adequate micronutrients/macronutrients, good microbiome health and low inflammation as being essential for good mental health.…”