In a new study, researchers found that adults who have low fruit and vegetable intakes have a higher likelihood of being diagnosed with an anxiety disorder.
For those who consumed less than 3 sources of fruits and vegetables daily, there was at least at 24% higher odds of anxiety disorder diagnosis.
The researchers also found as levels of total body fat increased beyond 36%, the likelihood of anxiety disorder was increased by more than 70%. Increased body fat may be linked to greater inflammation.
The research was conducted by a team from the Kwantlen Polytechnic University.
It is estimated that 10% of the global population will suffer from anxiety disorders which are a leading cause of disability.
The study team analyzed data from the Canadian Longitudinal Study on Aging which included 26,991 men and women between the ages of 45 and 85.
The team found that in addition to diet and body composition measures, the prevalence of anxiety disorders also differed by gender, marital status, income, immigrant status and several health issues.
For example, the prevalence of anxiety disorders among those who had always been single (13.9%) was much higher than among those who were living with a partner (7.8%).
Approximately one in five respondents with household incomes under $20,000 per year had anxiety disorders, more than double the prevalence of their richer peers.
One in nine women had an anxiety disorder compared to one in fifteen men.
In addition, people with three or more health conditions had fivefold the prevalence of anxiety disorders in comparison to those with no chronic conditions (16.4% vs 3%).
Those in chronic pain had double the prevalence of anxiety disorders in comparison to those who were free of pain.
The team says their findings suggest that comprehensive approaches that target health behaviors, including diet, as well as social factors, such as economic status, may help to minimize the burden of anxiety disorders among middle-aged and older adults.
The lead author of the study is Karen Davison, health science faculty member, nutrition informatics lab director at Kwantlen Polytechnic University
The study is published in the International Journal of Environmental Research and Public Health.
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