Fruit and vegetables intake in adolescents and mental health: a systematic review

• Autorzy: Glabska D. , Guzek D. , Groele B. , Gutkowska K.
• Języki publikacji: EN

Abstrakty

EN

Background. The proper nutrition is indicated as a factor of a potential importance for the mental health early in life span, and among the potential products, which may influence, there are fruit and vegetables. Objective. The aim of the study was to conduct a systematic review of the observational studies analyzing the association between the fruit and vegetables intake and the mental health in adolescents. Material and methods. On the basis of PubMed and Web of Science databases, the papers presenting human studies and published in English until June 2019, analyzing the association between intake of fruit and/ or vegetables, as well as related products (e.g. juices) and the mental health were included to the systematic review, while they analyzed a group of adolescents. Results. Based on the conducted systematic review, 17 studies were indicated as those which assess the influence of fruit and vegetables intake on the mental health in adolescents. For the assessment of mental health, diverse variables were taken into account, including positive (happiness, self-esteem), neutral (health-related quality of life, mental health status), and negative ones (loneliness, general difficulties, feeling worried, anxiety, stress and distress, depressive symptoms, depression, suicidal behaviors). Conclusions. Based on the conducted systematic review of observational studies, it may be indicated that in a groups of adolescents there was a positive association between intake of fruit and vegetable products and mental health. Especially beneficial for general mental health in adolescents, were such products as green vegetables, yellow vegetables and fresh fruit.

PL

Wprowadzenie. Prawidłowe żywienie jest wskazywane jako potencjalny czynnik, który może przyczyniać się do kształtowania zdrowia psychicznego we wczesnym okresie życia, a wśród produktów których spożycie może odgrywać największe znaczenie, znajdują się warzywa i owoce. Cel badań. Celem badań było przeprowadzenie systematycznego przeglądu badań obserwacyjnych dotyczących zależności między spożyciem warzyw i owoców a zdrowiem psychicznym u młodzieży. Materiał i metody. Dokonano przeglądu systematycznego baz PubMed i Web of Science, w którym włączono badania z udziałem ludzi, które były opublikowane do czerwca 2019 roku w języku angielskim i obejmowały ocenę, w grupie młodzieży, zależności między spożyciem warzyw i/ lub owoców (w tym przetworów, takich jak soki) a zdrowiem psychicznym. Wyniki. W oparciu o przeprowadzony przegląd piśmiennictwa, do analizy włączono 17 badań, oceniających zależność między spożyciem warzyw i owoców przez młodzież a ich zdrowiem psychicznym. W ocenie zdrowia psychicznego wykorzystano różnorodne czynniki, w tym te pozytywne (szczęście, poczucie własnej wartości), neutralne (jakość życia związana ze zdrowiem, status zdrowia psychicznego), i negatywne (samotność, generalne trudności, zmartwienie, niepokój, stres, objawy depresyjne, depresja, zachowania samobójcze). Wnioski. W oparciu o przeprowadzony przegląd systematyczny badań obserwacyjnych, można wskazać, że w przypadku młodzieży spożycie produktów z grupy warzyw i owoców ma pozytywny wpływ na zdrowie psychiczne. Szczególnie pozytywny wpływ obserwowano dla zielonych warzyw, żółtych warzyw oraz świeżych owoców.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2020
• Tom: 71
• Numer: 1
• Opis fizyczny: p.15-25,fig.,ref.

Twórcy

autor

Glabska D.

• Department of Dietetics, Institute of Human Nutrition, Warsaw University of Life Sciences - SGGW, Nowoursynowska Street 159c, 02-776 Warsaw, Poland

autor

Guzek D.

• Department of Food Market and Consumer Research, Institute of Human Nutrition, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Groele B.

• Department of Dietetics, Institute of Human Nutrition, Warsaw University of Life Sciences - SGGW, Nowoursynowska Street 159c, 02-776 Warsaw, Poland

autor

Gutkowska K.

• Department of Food Market and Consumer Research, Institute of Human Nutrition, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

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Identyfikatory

DOI

10.32394/rpzh.2019.0097