In a new study from Edith Cowan University, researchers found that eating a diet rich in fruit and vegetables is linked to less stress.
They examined the link between fruit and vegetable intake and stress levels of more than 8,600 Australians aged between 25 and 91 participating.
They found people who ate at least 470 grams of fruit and vegetables daily had 10% lower stress levels than those who consumed less than 230 grams.
The World Health Organization (WHO) recommends eating at least 400 grams of fruit and vegetables per day.
The findings strengthen the link between diets rich in fruit and vegetables and mental wellbeing.
Mental health conditions are an increasing problem in Australia and around the world. Around one in two Australians will experience a mental health issue in their lifetime.
Globally, approximately 1 in 10 people live with a mental health disorder.
Long-term and unmanaged stress can lead to a range of health problems including heart disease, diabetes, depression and anxiety.
While the mechanisms behind how fruit and vegetable consumption influence stress are still unclear, the team says key nutrients could be a factor.
Vegetables and fruits contain important nutrients such as vitamins, minerals, flavonoids and carotenoids that can reduce inflammation and oxidative stress, and therefore improve mental wellbeing.
Inflammation and oxidative stress in the body are recognized factors that can lead to increased stress, anxiety and lower mood.
These findings encourage more research into diet and specifically what fruits and vegetables provide the most benefits for mental health.
If you care about nutrition and your health, please read studies about this common food may contribute to autism and findings of adding these foods to your diet may help prevent cancer.
For more information about nutrition and wellness, please see recent studies about this diet linked to high colon cancer risk and results showing that this healthy diet may reduce your cholesterol levels by 30%.
The study is published in Clinical Nutrition. One author of the study is Simone Radavelli-Bagatini.
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