| Title: | High fried food consumption impacts anxiety and depression due to lipid metabolism disturbance and neuroinflammation |
| Journal: | Proceedings of the National Academy of Sciences of the United States of America |
| Published: | 24 Apr 2023 |
| Pubmed: | https://pubmed.ncbi.nlm.nih.gov/37094155/ |
| DOI: | https://doi.org/10.1073/pnas.2221097120 |
Publication 11377
WARNING: the interactive features of this website use CSS3, which your browser does not support. To use the full features of this website, please update your browser.
Abstract
Western dietary patterns have been unfavorably linked with mental health. However, the long-term effects of habitual fried food consumption on anxiety and depression and underlying mechanisms remain unclear. Our population-based study with 140,728 people revealed that frequent fried food consumption, especially fried potato consumption, is strongly associated with 12% and 7% higher risk of anxiety and depression, respectively. The associations were more pronounced among male and younger consumers. Consistently, long-term exposure to acrylamide, a representative food processing contaminant in fried products, exacerbates scototaxis and thigmotaxis, and further impairs exploration ability and sociality of adult zebrafish, showing anxiety- and depressive-like behaviors. Moreover, treatment with acrylamide significantly down-regulates the gene expression of tjp2a related to the permeability of blood-brain barrier. Multiomics analysis showed that chronic exposure to acrylamide induces cerebral lipid metabolism disturbance and neuroinflammation. PPAR signaling pathway mediates acrylamide-induced lipid metabolism disorder in the brain of zebrafish. Especially, chronic exposure to acrylamide dysregulates sphingolipid and phospholipid metabolism, which plays important roles in the development of anxiety and depression symptoms. In addition, acrylamide promotes lipid peroxidation and oxidation stress, which participate in cerebral neuroinflammation. Acrylamide dramatically increases the markers of lipid peroxidation, including (±)5-HETE, 11(S)-HETE, 5-oxoETE, and up-regulates the expression of proinflammatory lipid mediators such as (±)12-HETE and 14(S)-HDHA, indicating elevated cerebral inflammatory status after chronic exposure to acrylamide. Together, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered anxiety and depression, and highlight the significance of reducing fried food consumption for mental health.</p>
17 Authors
- Anli Wang
- Xuzhi Wan
- Pan Zhuang
- Wei Jia
- Yang Ao
- Xiaohui Liu
- Yimei Tian
- Li Zhu
- Yingyu Huang
- Jianxin Yao
- Binjie Wang
- Yuanzhao Wu
- Zhongshi Xu
- Jiye Wang
- Weixuan Yao
- Jingjing Jiao
- Yu Zhang
1 Application
| Application ID | Title |
|---|---|
| 47365 | Dietary patterns and genetic predisposition to obesity, type 2 diabetes, and cardiovascular disease. |
Enabling scientific discoveries that improve human health