Nutritional status and depression during pregnancy

INTRODUCTION: During the pregnancy, the mood may be changeable and depression may have negative consequences for pregnant and infants. The aim of this study was to investigate the relationship between nutritional status and depression in all trimesters.
METHODS: The study was conducted with 140 women who were in the 1st trimester of pregnancy and admitted to the Pregnancy Unit of Haydarpaþa Numune Training and Research Hospital of Health Sciences University. In this study the Edinburgh Postnatal Depression Scale (EPDS) was administered, and personal information and 24-h food consumption were recorded. This scale and dietary record were repeated in the 2nd and 3rd trimesters.
RESULTS: According to EPDS scores, In the 1st and 2nd trimesters, the weekly consumption frequency of milk, yogurt, red meat, and legumes were significantly different in terms of the risk of depression (p<0.05). In all trimesters, the weekly consumption frequency of fish and types of bread were significantly different according to EPDS scores (p<0.05). Dietary energy, protein, fat, tryptophan, and iron were found to be correlated with EPDS scores in all trimesters (p<0.0001).
DISCUSSION AND CONCLUSION: Pregnancy depression may affect the woman and the fetus negatively. For example, depression may cause developmental retardation in the fetus. The fact that some foods and regular consumption of meals are associated with depression shows that the risk of depression in pregnant women may be affected by nutrition.