Assessing the feasibility of an m-Health intervention for changing diet quality and mood in individuals with depression: the My Food & Mood program

Abstract

Recent randomized controlled trials have shown that improving diet quality reduces symptoms in those with depression. The provision of digital health interventions that can support dietary change in those with depression has important benefits with respect to reach, accessibility convenience and cost. The My Food & Mood study used single arm cohort design to test the feasibility of such an intervention. Participants with current depressive symptoms were recruited and enrolled online to use the My Food & Mood m-Health (smartphone delivered) program for 8 weeks. Participants completed depression (PHQ-8) and dietary questionnaires (MEDAS) at baseline, week 4 and week 8. Metrics of use and intensity of use engagement measures were calculated from system logs and data entries. There was a significant change in both MEDAS score (t ¼ 8.147, df ¼ 44, p < 0.001) and PHQ-8 score (t ¼ À7.199, df ¼ 44, p < 0.001) throughout the study. There was a moderate positive association between change in MEDAS score and activities completed, goals and weeks engaged, and a strong inverse association between change in MEDAS score and change in PHQ-8 score. An m-Health program targeting dietary intervention in those with depression was feasible. Dietary change was associated with higher engagement and reduced depressive symptoms.

How to Measure Adherence to a Mediterranean Diet in Dental Studies: Is a Short Adherence Screener Enough? A Comparative Analysis

“…It also correlated with the plasma metabolome profile and metabolic signature, which were able to predict the risk for CVD incidents in patients of the “Prevention with Mediterranean Diet” (PREDIMED) study [ 40 ]. In patients with depression, the occurrence of symptoms was negatively associated with the MEDAS score [ 23 , 41 ]. Zhao et al found a reduced occurrence of gestational diabetes with higher MEDAS scores and with increased olive oil and pistachio consumption [ 24 ].…”

“…Some studies additionally evaluated the relation between low consumption of certain food groups and lower MEDAS scores. In these studies, mostly olive oil, nuts, seafood, legumes, wine, and vegetables were the reduced food groups and the consumption of red meat and carbonated beverages was increased [ 23 , 27 ].…”

“…A score of ≥10 has been suggested to indicate sufficient adherence to the MedD [ 18 ]. MEDAS has been recently used in numerous diet studies, and negative correlations between the MEDAS score and cardiovascular diseases (CVD), symptoms of depression, odds for mobility limitations in seniors, unhealthy anthropometric parameters, occurrence of gestational diabetes, and mortality were reported [ 19 , 20 , 21 , 22 , 23 , 24 ]. Moreover, the MEDAS score was positively correlated with higher levels of education, nutritional knowledge, and physical activity [ 25 , 26 , 27 ].…”

Dietary intake with supplementation of vitamin D, vitamin B6, and magnesium on depressive symptoms: a public health perspective

“…Possible reasons for the findings of this study can be attributable to multiple reasons. According to prior research, the term lifestyle medicine which is defined as “the differences in lifestyle habits, such as physical activity, diet, substance use, and sleep, to improve mental health symptoms” can be a possible explanation for the findings of this study ( 36 ). Young et al ( 36 ) researched the effects of an app-based program that can promote dietary change, and the results showed that participants who changed their diet were more likely to set goals toward changing their eating habits.…”

FOODLIT-Trial: Protocol of a Randomised Controlled Digital Intervention to Promote Food Literacy and Sustainability Behaviours in Adults Using the Health Action Process Approach and the Behaviour Change Techniques Taxonomy during the COVID-19 Pandemic

“…Within the theme of food sustainability, targeted behaviours have mainly focused on the reduction of food waste [ 37 , 38 , 39 , 40 ]; food-related competencies, purchasing, and cooking have been the most recurrent aimed behaviours [ 41 , 42 , 43 ]. The predominance of programmes targeted at younger populations [ 44 , 45 ] or specific to clinical conditions [ 46 , 47 ] is also notorious. Particularly concerning food literacy, the use of digital tools to promote food-related knowledge, competencies, and behaviours is still taking its first steps; either featuring technology or not, the prevalence of a younger target across food literacy interventions and programmes is evident [ 22 , 31 , 32 , 48 ].…”