Background: A growing body of literature links nutrition to mood, especially in epidemiological surveys, but there\r\nis little information characterizing food intake in people with diagnosed mood disorders.\r\nMethods: Food intake obtained from 3-day food records was evaluated in 97 adults with mood disorders, whose\r\ndiagnoses were confirmed in structured interviews. Information from a population nutrition survey, national\r\nguidelines for nutritional intakes (Eating Well with Canada�s Food Guide) and North American dietary guidelines\r\n(Dietary Reference Intakes) was utilized to evaluate the quality of their food intake.\r\nResults: Compared to the regional nutrition survey data and national guidelines, a greater proportion of study\r\nparticipants consumed fewer of the recommended servings of grains (p < 0.001) and vegetables and fruits (p <\r\n0.05), and less than the lower boundary of the Adequate Macronutrient Distribution Range (AMDR) for a-linolenic\r\nacid (p < 0.001). The study sample also had greater intakes of high-fat whole grain products (p < 0.01), processed\r\nmeats (p < 0.00001), and higher sugar, fat or salty foods (p < 0.00001). Of the 1746 total meals and snacks\r\nconsumed, 39% were from sources outside the home, suggesting a lack of time devoted to meal preparation.\r\nFinally, a subsample of 48 participants agreed to have blood tests: 44% had mild hypercholesterolemia (> 5.2 and\r\n= 6.2 mmol/L) and 21% had hypercholesterolemia (> 6.2 mmol/L).
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