Health Science

Vegetarianism and Depression : What makes vegetarians prone to Depression?

Are you a vegetarian? Maybe it is time you should take a call on your dietary habits. A recent study has found a correlation between vegetarianism and depression, that should perhaps need you to change your dietary habits.

Vegetarians are more susceptible to depression when compared to meat-eaters. Of course, we know we are angering the proponents of Veganism who swear by the benefits of Veganism. A study in the Critical reviews in food science and nutrition has indicated that the vegetarians or vegans have a tendency to develop depression and anxiety.

The recent study specifically reinforces a similar research conducted a couple of years ago. The study had also come with the similar conclusions that vegetarians are more susceptible to depression than the meat eaters.

vegetarianism and depression

The new study did not come up with any specific causes for the same but has claimed that the vegetarians are known to be developing more risk of depression, anxiety, and self-harm. The previous study conducted in 2017 had, however, claimed that deficiency of minerals and vitamin has been what can have a negative impact on the mental health.

The new study used a review of 18 of the previous studies to arrive at the conclusion. These previous studies were made with the aim of studying the relationship between consumption of meat and mental balance. These studies included 149,559 meat-consumers and 8,584 meat-abstainers from Europe, Asia, North America, and Oceania.

The study also makes an attempt to understand why vegas and vetarians make an attempt at returning to eating non-veg food. Some studies indicate that this is an attempt at overcoming the nutritional deficiencies caused by pure vegetarianism.

As Urska Dobersek , an assistant professor at the University of Southern Indiana states,

“Our study provides further evidence that because humans are omnivores, it is illogical and potentially unhealthy to recommend “eating a varied diet” followed by a long list of foods, beverages, and nutrients to avoid (e.g., meat, eggs, sugar, salt, fat, fruit juices, cholesterol, etc.). This is especially true, as my co-authors demonstrated, when the proscriptions and recommendations are based on a ‘fictional discourse on diet-disease relations.’”

The study, incidentally, is authored by Urska Dobersek, Gabrielle Wy, Joshua Adkins, Sydney Altmeyer, Kaitlin Krout, Carl J. Lavie, and Edward Archer.

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