A new study has found that people who prefer sugary foods and drinks are more likely to experience depression. Published in Journal of Translational MedicineStudies have shown that people with a “sweet tooth” are 31% more likely to be depressed than those who choose healthy options.
The new study also sought to address gaps in nutrition research by using data-driven methods to explore biological pathways that may link dietary habits to mental health and other health conditions.
“In nutrition research, there is still a need to clarify the impact of the types of food we choose on our health,” said study author Hana Navratilova, a PhD candidate at the University of Surrey. “This can be solved using data-driven methods that provide practical solutions to nutritional problems. Advances in this area offer clear benefits to nutritionists, health care professionals, as well as consumers/patients. For example, a nutritionist can obtain a summary of a client’s health risk and, from the client’s point of view, tailor nutritional advice Know your risks before consulting a nutritionist or dietitian for further advice.
The study analyzed data from the UK Biobank, a large biomedical database containing health and lifestyle information from 500,000 participants aged 40 to 69. For this study, the team focused on 180,000 individuals who completed a detailed food preference questionnaire in 2019. The questionnaire asked participants to rate their preference for nine of 140 food items – fruits, vegetables, meats, sweets and beverages. Point scale from very dislike to very like. The study excluded participants with significant missing or incomplete responses to ensure accuracy.
The researchers employed latent profile analysis, a statistical method that classified participants into three distinct food preferences based on their questionnaire responses: (1) health-conscious, who favor fruits, vegetables, and healthy food options; , (2) omnivores, who enjoy a wide range of foods, including meat, fish, and some sweets, and (3) sweet tooths, who have a strong preference for sweet foods and drinks and prefer healthy foods such as fruits and vegetables. had little interest in
“Similar to the MBTI (Myers–Briggs Type Indicator) personality test, our research provides an overview of a person’s health profile based on their food preferences,” Nuratilova told SaiPost. “However, this profile is not proven, it helps identify areas for improvement to achieve better health.
In addition to food preference data, the researchers analyzed health outcomes and biological markers in blood samples from the participants. They examined how each food preference profile was associated with conditions such as depression, diabetes, stroke and other chronic diseases. They also examined biomarkers such as blood sugar, cholesterol, and inflammatory markers to assess metabolic differences between the groups.
A key finding of the study was that individuals in the sweet tooth group were at significantly higher risk for a variety of health issues. Specifically, they were 31% more likely to suffer from depression than the other two groups. Additionally, participants with a strong preference for sweet foods were more likely to have diabetes and stroke. These findings indicate that a diet high in sugary foods and beverages can have a negative impact on mental and physical health.
In contrast, the health-conscious group, which preferred fruits and vegetables, showed more beneficial health outcomes. They had lower levels of inflammatory markers, healthier cholesterol profiles, and were at lower risk for conditions like diabetes and heart disease. The omnivore group fell between the health-conscious and sweet-tooth groups in terms of health risks, reflecting their more balanced but less targeted dietary choices.
Biological analysis revealed significant differences in blood markers between groups. For example, the health conscious group had higher levels of beneficial fatty acids and ketone bodies, which are associated with better metabolic health. The sweet tooth group, on the other hand, showed higher levels of biomarkers associated with poorer metabolic outcomes, such as elevated blood glucose. These metabolic differences provide insight into how dietary preferences can contribute to the development of chronic diseases over time.
“What is surprising is that these profiles were identified without relying on actual food consumption, only individual preferences as reported by over 180,000 people in the UK Biobank, yet we were able to identify biomarkers Identify what it means for a health condition,” said Nuratilova.
“Our findings show that basically, you are what you are such as to eat,” added senior author Nofer Giffman, professor of health and biomedical informatics at the University of Surrey. It’s been determined and proven, that whatever food they like directly affects their health outcomes. There is an obvious connection between what we like and what we actually eat – but individuals have a choice; Increasing dietary fiber while reducing sugars and ultra-processed foods will contribute to better health outcomes.
Although this study provides valuable insight, it is not without limitations. One of the main limitations is that it relies on self-reported data by participants, which can introduce bias. People may not always accurately report their food preferences or health status. Additionally, the cross-sectional nature of the study means it cannot establish cause and effect—only associations between food preferences and health risks.
“These findings still need to be confirmed in different groups and populations to ensure their broad generalizability,” Nuratilova said.
For future research, the authors recommend determining whether personalized nutrition advice based on food preferences can help reduce the risk of chronic diseases. They also recommend further studies that track changes in food preferences over time and how these changes may affect health outcomes. The research team’s goal is to develop tools that can help individuals, nutritionists and healthcare providers use data about food preferences to provide more personalized and effective nutrition advice.
“Building on this work, our long-term goal is to develop AI-based personalized nutrition tools that can enable individuals, nutritionists and healthcare providers to make informed decisions about their diet and health.” Be consistent with personal circumstances and preferences, said Nuratilova.
The study, “Artificial Intelligence-Enhanced Definition of Food Preference Endotypes in UK Biobank Volunteers Associated with Specific Health Outcomes and Blood-Based Metabolomic and Proteomic Profiles,” was authored by Hanna F. Navratilova, Anthony D. Wheaton, and Nofer Giffman.
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