The association between dietary anti-oxidant quality score and psychological disorders among Iranian adults: a population-based study

ABSTRACT

Objective

Evidence linking relation between dietary antioxidant quality score (DAQS) and psychological disorders is limited. Therefore, this study aimed to assess relationship between DAQSs and psychological disorders including depression, anxiety and stress among Iranian adults.

Methods

This cross-sectional study used data on 7165 participants of the recruitment phase of Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd Study (TAMYZ). Dietary intakes and psychological problems were evaluated using a validated semi-quantitative food frequency questionnaire and the validated Iranian version of depression, anxiety and stress scale questionnaire. DAQS was calculated for each person by summing up the assigned scores to a ratio between daily consuming each of the nutrients including vitamin A, C, E, selenium, manganese, zinc and their daily recommended intake (Score of 0 for a ratio of <2/3 and 1 for a ratio of >2/3). Eventually, association between DAQS and psychological disorders was assessed via logistic regression analysis.

Results

Although no significant relationship was observed between DAQS and psychological disorders in general population, a protective role was found for DAQS against anxiety only in women after adjusting history of chronic disease; age; marital status; education level; smoking status; total energy intake and physical activity level (second tertile versus first tertile: OR: 0.63, 95% CI: 0.40–0.99). However, this finding was nonsignificant after further adjustment for body mass index.

Conclusion

Average levels of DAQS might be related to psychological distress especially among women. However, more studies are recommended to valid the findings.

KEYWORDS:

• Psychological disorders
• antioxidants
• dietary antioxidant quality score

Acknowledgements

We thank Nutrition and Food Security Research Center, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran to support this study. Author contribution: M. H, A. S-A and M. M designed the study. Z. S. S and ZS. S conducted the statistical analysis. Z. S. S and E. L wrote the draft of manuscript. M. H, A. N and M. M critically revised the manuscript and confirmed the final version of it to submit. All authors read the final version of the manuscript and approved it to submit.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study supported by Nutrition and Food Security Research Center, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran [grant number 7945].