背景：长链n-3和n-6多不饱和脂肪酸（LCn-3/n-6PUFA）在情绪调节中起重要作用。我们之前报道了鱼类消费之间的关联，这是LCn-3PUFA的主要来源，和对抑郁的抵抗力，韧性是在逆境中应对压力的能力。尽管日本传统的高鱼饮食模式与低抑郁症状有关，目前日本人的饮食模式已经西方化。西化饮食含有过量的LCn-6PUFA，这是由于油炸食品中常用的植物油摄入量高，并且与抑郁症的风险有关。这项研究的目的是研究油炸食品消费频率与抑郁症恢复力之间的关系。
方法：参与者为715名日本公司员工。流行病学研究中心抑郁量表（CES-D）用于测量抑郁症状，使用14项弹性量表(RS-14)测量弹性。使用基于食物频率问卷的自我报告问卷评估鱼和油炸食物的消费频率。使用Preacher和Hayes\'bootstrap脚本进行回归分析，以调整人口统计因素，体育锻炼的频率，和鱼类消费。
结果：确定油炸食品消费频率与CES-D总分之间存在显著关联(路径c，B=0.72；P<0.01），油炸食品消费频率与RS-14总分之间(路径a，B=-1.73,P<0.01),在RS-14总评分和CES-D评分之间(路径b，B=-0.35；P<0.01）。当我们控制RS-14评分时，油炸食物消耗与CES-D总评分之间的关联并不显着。自举结果表明，通过RS-14（95％偏差校正和加速置信区间=0.34至0.92），油炸食物的频率与CESD评分之间存在显着的正间接关联。
结论：食用油炸食品的频率与较低的抑郁恢复力相关。有必要进行进一步的营养干预研究，以提高复原力和预防抑郁症。
BACKGROUND: Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this
study was to examine the association between frequency of fried food consumption and resilience to depression.
METHODS: Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes\' bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption.
RESULTS: Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P < 0.01), between frequency of fried food consumption and total RS-14 score (path a, B = -1.73, P < 0.01), and between total RS-14 score and CES-D score (path b, B = -0.35; P < 0.01). The association between fried food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92).
CONCLUSIONS: Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to increase resilience and prevent depression are warranted.
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