How Depression Affects the Way We Like and Want Food
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Introduction
Depression doesn’t just affect how we feel emotionally—it can also change the way we experience food. People with depression often report losing interest in things they used to enjoy, including eating. A new study helps us understand this better. It shows that people with depression respond differently to foods based on their macronutrient content—whether they are high in carbohydrates, fats, or protein.
What the Study Looked At
Researchers in Germany studied 117 adults, including 54 people diagnosed with major depressive disorder (MDD) and 63 healthy individuals. They showed participants 60 different food images and asked them to rate how much they liked each one and how much they wanted it.
At the same time, the study took into account the actual nutritional content of each food—how much fat, protein, or carbohydrates it had. This allowed the researchers to see if depression affects people’s preferences based on what the food is made of.
Key Finding: People with Depression Crave Carbs
The results were eye-opening. People with depression did not enjoy or want fatty or protein-rich foods as much as those without depression. But when it came to carbohydrate-rich foods, their ratings were similar—or even slightly higher—than the healthy group.
In simple terms, people with depression seem to prefer carbohydrates over fats and proteins. This helps explain why cravings for sweet, starchy comfort foods (like bread, pasta, or desserts) are common in depression.
Why This Matters
This preference for carbohydrates may be the body’s way of coping. Carbohydrates can increase the brain’s supply of serotonin, a chemical that affects mood and is often lower in people with depression. So, eating carb-rich foods might temporarily make someone feel better, even if they don’t realize it.
However, this could lead to unhealthy eating habits and make physical health worse over time—especially since depression is often linked to weight gain, obesity, and type 2 diabetes.
Liking vs. Wanting: There’s a Difference
Interestingly, the study also showed that people with depression had a lower desire (wanting) for most foods, but not necessarily lower liking. That means they still found some foods pleasant—but didn’t really feel motivated to eat them.
This shows a common symptom of depression called anhedonia—a reduced ability to experience pleasure. Even if a person knows something tastes good, they might not feel the urge to have it.
Fat and Protein Less Appealing—Unless Combined with Carbs
The study found that foods high in fat or protein alone were less liked and less wanted by people with depression. But when fat or protein was combined with carbohydrates, the appeal went up again.
For example, a plain boiled egg (high in protein) may not seem appealing. But a slice of buttered toast (fat and carbs) might be more tempting. This pattern suggests the balance of nutrients affects how rewarding a food feels in depression.
Possible Role of Gut-Brain Signals
The study hints that the way our gut talks to our brain—what scientists call gut–brain signaling—might be disrupted in depression. Nutrients like fat, protein, and carbs send different signals to the brain through nerves and hormones. If those signals are off, it could explain why some foods seem more or less appealing when we’re depressed.
What Can We Learn from This?
These findings could help in creating better treatment plans for depression. Understanding that food preferences change in depression—and that these changes are tied to nutrition—can help doctors, therapists, and dietitians offer more personalized care.
For example:
- Meal planning for people with depression might focus on including healthy carb-rich foods that still support good nutrition.
- Therapies that target gut health, like probiotics or vagus nerve stimulation, might one day improve how people with depression experience food.
- Monitoring food preferences could even be used as a new way to track symptoms or treatment progress.
Conclusion: Food and Feelings Are Deeply Connected
This study shows that depression changes how we experience food—not just emotionally, but biologically. People with depression may still like food, especially carbs, but they want it less. And fat- or protein-rich foods become less appealing unless combined with carbs.
Understanding these patterns gives us a new way to look at depression and could lead to better, more holistic treatments that support both mental health and physical well-being.