The Mediterranean diet appears linked to a lower risk of depressive symptoms among women aged 65 to 74. This finding comes from researchers at the C. Mondino National Institute of Neurology Foundation in Italy, who conducted a study focused on neurological and mental health outcomes. The results were shared in the British Journal of Nutrition.
In total, 798 participants took part in the research, including 325 men and 473 women, with about 60% falling in the 65 to 74 age range. Roughly one in five participants showed signs of depression. To understand how dietary patterns influence mental well‑being, researchers gathered detailed data on eating habits, particularly the intake of fish, vegetables, fruits, seafood, and healthy fats. The study tracked how these dietary components correlated with depressive symptoms over time, using standardized screening measures.
A higher fish intake was associated with a notable drop in depression risk for both men and women—about 44% overall. When results were broken down by gender, women who consumed halibut, trout, sea bream, cod, hake, or sea bass showed a substantial reduction in depressive risk, estimated at 62%. The analysis also suggested that each additional gram of fish in a woman’s daily diet corresponded to roughly a 2% decrease in depression risk, a pattern not observed among men.
Moreover, women who ate three or more servings of fish weekly experienced an extra 70% reduction in the likelihood of developing depressive disorder, a relationship not seen in male participants. The researchers note that this gender difference might reflect a higher prevalence of vitamin D deficiency among women, which the Mediterranean dietary pattern may help address. The diet’s fatty acids, especially omega‑3s from oily fish, are also highlighted for supporting brain membrane integrity and function, which could underpin mood benefits and resilience against certain psychiatric conditions.
The investigators emphasize that the Mediterranean pattern emphasizes abundant vegetables, fruits, fish, legumes, whole grains, olive oil, and moderate dairy and poultry. They suggest these components may collectively foster neural health and emotional well‑being by supplying essential nutrients and anti‑inflammatory compounds. While the findings point to compelling associations, the researchers acknowledge the need for longer follow‑up and broader replication to confirm the extent of the mood benefits and to understand whether results translate across diverse populations in North America.
For readers in Canada and the United States, the study adds to a growing body of evidence that dietary choices matter for mental health, particularly for older adults who may be at higher risk of mood disorders. As nutrition science advances, clinicians and policymakers are increasingly looking at diet as a modifiable factor in mental health strategies. The Mediterranean pattern, with its emphasis on fish and plant‑based foods, aligns with broader recommendations for heart and brain health, reinforcing the idea that good nutrition and mental health can go hand in hand.
In summary, the Mediterranean diet’s potential to reduce depressive symptoms in older women is a promising area of research. The relationship between higher fish intake and lower depression risk—particularly with specific fish types and weekly serving counts—highlights the value of dietary patterns in mental well‑being. Further research will help clarify how these insights can be translated into practical dietary guidelines for diverse populations across North America.
Psychological scientists continue to explore how biological rhythms interact with nutrition to influence mood and cognitive function. By examining how lifestyle factors like diet feed into brain health, they aim to offer actionable recommendations that support mental wellness across the lifespan.