Psychiatry and Clinical Neurosciences: Japanese Dietary Pattern May Help Alleviate Depression Symptoms

In a recent study published in the journal Psychiatry and Clinical Neurosciences, a team of researchers evaluated the relationship between adherence to traditional and modified Japanese dietary patterns and the prevalence of depressive symptoms among Japan’s working population.

Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets have consistently shown links to reduced depressive symptoms in Western countries. However, studies conducted in Japan have produced mixed results, partly due to the use of dietary assessment tools tailored to specific populations.

The new study used data from the Japan Epidemiology Collaboration on Occupational Health (J-ECOH), collected between 2018 and 2021 across five companies and six research centers. A total of 12,499 participants completed a validated food frequency questionnaire and the 11-item Center for Epidemiologic Studies Depression Scale (CES-D-11).

Dietary scores were calculated for both traditional and modified Japanese diets. The traditional score included white rice, miso soup, soy products, simmered vegetables, fish, pickled foods, mushrooms, seaweed, and green tea. In the modified version, white rice was replaced with whole or minimally processed grains, pickled foods were reduced, and raw vegetables, fruits, and dairy products were added.

Among the 12,499 participants, 30.9% showed symptoms of depression. The average age was 42.5 years, and women made up 12% of the sample. Those adhering to either the traditional or modified Japanese diets were generally older, married, more educated, and more physically active. They also reported lower smoking rates and longer working hours. A clear inverse association was observed between diet adherence and depressive symptoms.

These findings remained consistent even after excluding participants with a history of mental health disorders. Both dietary patterns demonstrated similar protective effects, despite the inclusion of additional nutrient-rich foods in the modified version.

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