Authors
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Asogwa, I. S
Department of Food Science and Technology, University of Nigeria, Nsukka.
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Eze, C. M
Department of Food Science and Technology, University of Nigeria, Nsukka.
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Nwezeh, E. A
Department of Food Science and Technology, University of Nigeria, Nsukka.
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Ugwu, A. C
Department of Food Science and Technology, University of Nigeria, Nsukka.
Keywords:
mental health, foods, food processing, Food Scientists
Abstract
Mental health (MH) is a wide range of conditions that affect the mood, thinking, behaviour, emotions and social well-being of people. Mental health conditions such as depression and anxiety affect a significant number of people. It is estimated that about 300 million people suffer from poor mental health worldwide. The most common types of poor MH are depression and anxiety. Outside the traditional functions of food, studies have shown a strong link between food and mental health. Foods that improve MH are associated with the Mediterranean diet such as fruits and vegetables, whole grains, cereals, nuts, seeds and among others. Mushrooms, healthy fats, and fermented foods are other foods that improve mental health. Foods that have negative effects on MH include refined carbohydrates, highly saturated oils and excess intake of alcohol. Food Scientists have important roles to play in mental health improvement. These roles include proper handling and storage of foods, use of minimal processing methods to reduce nutrient loss, use of healthy fats/oils i.e. those rich in polyunsaturated fatty acid, and food fortifications among others. It is recommended that Food Scientists should make use of those ingredients that improve MH during food processing and at the same time reduce those that negatively affect mental health. More research on the role of foods in MH improvement and strategies for using foods to improve mental health challenges should be conducted. Food Scientists should also strive to establish strong links and collaborations with major stakeholders in the food and health sectors.
Author Biography
Asogwa, I. S, Department of Food Science and Technology, University of Nigeria, Nsukka.
Mental health (MH) is a wide range of conditions that affect the mood, thinking, behaviour, emotions and social well-being of people. Mental health conditions such as depression and anxiety affect a significant number of people. It is estimated that about 300 million people suffer from poor mental health worldwide. The most common types of poor MH are depression and anxiety. Outside the traditional functions of food, studies have shown a strong link between food and mental health. Foods that improve MH are associated with the Mediterranean diet such as fruits and vegetables, whole grains, cereals, nuts, seeds and among others. Mushrooms, healthy fats, and fermented foods are other foods that improve mental health. Foods that have negative effects on MH include refined carbohydrates, highly saturated oils and excess intake of alcohol. Food Scientists have important roles to play in mental health improvement. These roles include proper handling and storage of foods, use of minimal processing methods to reduce nutrient loss, use of healthy fats/oils i.e. those rich in polyunsaturated fatty acid, and food fortifications among others. It is recommended that Food Scientists should make use of those ingredients that improve MH during food processing and at the same time reduce those that negatively affect mental health. More research on the role of foods in MH improvement and strategies for using foods to improve mental health challenges should be conducted. Food Scientists should also strive to establish strong links and collaborations with major stakeholders in the food and health sectors.
