Association between eating balanced meals and depressive symptoms in Japanese hospital workers during the COVID‐19 pandemic

Aim While accumulating evidence suggests a protective role of healthy diet against depression, evidence on this issue is limited among healthcare workers combating COVID‐19 pandemic. The aim of this study was to determine the cross‐sectional association between frequency of balanced meal consumption and depressive symptoms among Japanese hospital workers during the COVID‐19 pandemic. Methods Participants were 2,457 workers of the National Center for Global Health and Medicine who responded to a questionnaire survey in October or December 2020. Depressive symptoms were assessed using the patient health questionnaire‐9 (PHQ‐9). The number of days per week of eating two or more balanced meals was categorized into four from ≤1 day/week to daily. The association between frequency of balanced meal consumption and depressive symptoms was assessed using logistic regression analysis, with adjustment for lifestyle and COVID‐19‐related factors. Results The prevalence of depressive symptoms was 14.8%. The odds of depressive symptoms increased with decreasing frequency of balanced meal consumption. The multivariable‐adjusted odds ratios (95% confidence intervals) of depressive symptoms were 1.00 (reference), 1.09 (0.75‐1.58), 1.62 (1.17‐2.24), and 2.21 (1.54‐3.17) for balanced meal consumption categories of daily, 4‐5 days/week, 2‐3 days/week, and ≤1 day/week, respectively (P for trend<0.001). Conclusions Our results suggest that infrequent consumption of well‐balanced meal is associated with increased depressive symptoms among hospital workers during the COVID‐19 pandemic.

Abstract licence: CC BY-NC-ND

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   Healthy dietary indices and risk of depressive outcomes: a systematic review and meta-analysis of observational studies · 2018

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   Factors affecting mental health of health care workers during coronavirus disease outbreaks (SARS, MERS & COVID-19): A rapid systematic review · 2020

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