A steak against depression? Study links beef consumption to lower risk of disease

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Beef is associated with a decreased risk of depression, concluded a study, published in the Journal of Affective Disorders, which clarifies that this effect is due to the nutrients found in this food – including iron, zinc, protein and B vitamins – known for their relevance. for brain function and ability to improve mood.

The Taiwanese and US researchers analyzed the genetic data of 440,000 citizens available in the UK Biobank and 45,000 people with depression and ensure that they found evidence of an advantageous relationship between eating beef and a reduced risk of developing depression.

“There is ample evidence that diet can influence depression risk. We found that a higher beef intake may protect against major depressive disorder.” At the opposite extreme, that is, in the group of foods that can increase the risk of this disease, according to the study data, are fatty fish.

The consumption of processed meat, poultry, lamb/mutton and pork did not show a significant effect of reducing this risk, while factors such as the consumption of very hot drinks, higher intake of salt added to foods and higher intake of alcohol, as well as lower intake of fresh fruit, nuts, cheese and cereals had the opposite effect.

Source: Vision.