Dietary patterns and suicide in Japanese adults: the Japan Public Health Center-based Prospective Study.

Auteur(s) :
Nanri A., Mizoue T., Poudel-tandukar K., Noda M., Kato M., Kurotani K., Goto A., Oba S., Inoue M., Tsugane S.
Date :
Déc, 2013
Source(s) :
The British journal of psychiatry : the journal of mental science. #203 p422-427
Adresse :
Akiko Nanri, PhD, Tetsuya Mizoue, MD, PhD, Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo; Kalpana Poudel-Tandukar, PhD, Waseda Institute for Advanced Study (WIAS), Waseda University, Tokyo; Mitsuhiko Noda, MD, PhD, Department of Diabetes and Metabolic Medicine, National Center for Global Health and Medicine, Tokyo; Masayuki Kato, MD, PhD, Japan Foundation for the Promotion of International Medical Research Cooperation, Tokyo; Kayo Kurotani, PhD, Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo; Atsushi Goto, MD, PhD, Department of Diabetes and Metabolic Medicine, National Center for Global Health and Medicine, Tokyo; Shino Oba, PhD, Department of Health Promotion, National Institute of Public Health, Saitama; Manami Inoue, MD, PhD, Shoichiro Tsugane, MD, PhD, Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan.

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BACKGROUND
Although dietary patterns have been linked to depression, a frequently observed precondition for suicide, no study has yet examined the association between dietary patterns and suicide risk.

OBJECTIVE
To prospectively investigate the association between dietary patterns and death from suicide.

METHODS
Participants were 40 752 men and 48 285 women who took part in the second survey of the Japan Public Health Center-based Prospective Study (1995-1998). Dietary patterns were derived from principal component analysis of the consumption of 134 food and beverage items ascertained by a food frequency questionnaire. Hazard ratios of suicide from the fourth year of follow-up to December 2005 were calculated.

RESULTS
Among both men and women, a 'prudent' dietary pattern characterised by a high intake of vegetables, fruits, potatoes, soy products, mushrooms, seaweed and fish was associated with a decreased risk of suicide. The multivariable-adjusted hazard ratio of suicide for the highest v. lowest quartiles of the dietary pattern score was 0.46 (95% CI 0.28-0.75) (P for trend, 0.005). Other dietary patterns (Westernised and traditional Japanese) were not associated with suicide risk.

CONCLUSIONS
Our findings suggest that a prudent dietary pattern may be associated with a decreased risk of death from suicide.

Source : Pubmed
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