Published on 13/07/2022
woman holding bowl of fruit
  • Study found frequent fruit eaters had greater positive mental wellbeing
  • The study surveyed 428 adults and looked at the relationship between their consumption of fruit, vegetables, sweet and savoury food snacks and their psychological health
  • The more often people ate fruit, the lower they scored for depression and the higher for mental wellbeing.


People who frequently eat fruit are more likely to report greater positive mental wellbeing and are less likely to report symptoms of depression than those who do not, according to new research from the College of Health and Life Sciences, Aston University.

The researchers’ findings suggest that how often we eat fruit is more important to our psychological health than the total amount we consume during a typical week.

The team also found that people who eat savoury snacks such as crisps, which are low in nutrients, are more likely to report greater levels of anxiety.    

Published in the British Journal of Nutrition, the study surveyed 428 adults from across the UK and looked at the relationship between their consumption of fruit, vegetables, sweet and savoury food snacks, and their psychological health. 

After taking demographic and lifestyle factors such as age, general health and exercise into account, the research found that both nutrient-rich fruit and nutrient-poor savoury snacks appeared to be linked to psychological health. They also found that there was no direct association between eating vegetables and psychological health. 

Based on the survey, the more often people ate fruit, the lower they scored for depression and the higher for mental wellbeing, independent of the overall quantity of fruit intake.

People who frequently snacked on nutrient-poor savoury foods (such as crisps) were more likely to experience ‘everyday mental lapses’ (known as subjective cognitive failures) and report lower mental wellbeing. A greater number of lapses, was associated with higher reported symptoms of anxiety, stress and depression, and lower mental wellbeing scores.

By contrast, there was no link between these everyday memory lapses and fruit and vegetable intake or sweet snacks, suggesting a unique relationship between these nutrient-poor savoury snacks, everyday mental lapses, and psychological health.

Examples of these frustrating little everyday mental lapses included forgetting where items had been placed, forgetting the purpose of going into certain rooms, and being unable to retrieve names of acquaintances whose name was on the ‘tip of the tongue’. 

Lead author, PhD student Nicola-Jayne Tuck commented: “Very little is known about how diet may affect mental health and wellbeing, and while we did not directly examine causality here, our findings could suggest that frequently snacking on nutrient-poor savoury foods may increase everyday mental lapses, which in turn reduces psychological health.

“Other studies have found an association between fruit and vegetables and mental health, but few have looked at fruit and vegetables separately – and even fewer evaluate both frequency and quantity of intake.

“Both fruit and vegetables are rich in antioxidants, fibre and essential micronutrients which promote optimal brain function, but these nutrients can be lost during cooking. As we are more likely to eat fruit raw, this could potentially explain its stronger influence on our psychological health.

“It is possible that changing what we snack on could be a really simple and easy way to improve our mental wellbeing. Conversely, it is also possible that the forthcoming restriction of processed snack foods at checkouts, due to come in this October, could not only improve the country’s physical health, but mental health too.

“Overall, it’s definitely worth trying to get into the habit of reaching for the fruit bowl.”

For more information about the School of Psychology, please visit our website. 

Notes to editors

For more information, contact:

Abigail Chard, Campus PR, abigail@campuspr.co.uk (+44) 7960 448532 or Rebecca Hume, Press and Communications Manager, Aston University, M: (+44)7557745416,  E: r.hume@aston.ac.uk 

The paper Frequency of fruit consumption and savoury snacking predict psychological health; selective mediation via cognitive failures by Nicola-Jayne Tuck, Claire Farrow & Jason M Thomas is published in the British Journal of Nutrition DOI: https://doi.org/10.1017/S0007114522001660

About Aston University

Founded in 1895 and a University since 1966, Aston is a long established university led by its three main beneficiaries – students, business and the professions, and our region and society. Aston University is located in Birmingham and at the heart of a vibrant city and the campus houses all the university’s academic, social and accommodation facilities for our students. Saskia Loer Hansen is the interim Vice-Chancellor & Chief Executive.

Aston University was named University of the Year 2020 by The Guardian and the University’s full time MBA programme has been ranked in the top 100 in the world in the Economist MBA 2021 ranking. The Aston MBA has been ranked 12th in the UK and 85th in the world. 

 

Sue Smith, Head of Press and Communications
    0121 204 3521
    s.p.smith@aston.ac.uk

Sam Cook, Press and Communications Manager
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    s.cook2@aston.ac.uk

Rebecca Hume, Press and Communications Manager
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    r.hume@aston.ac.uk

Nicola Jones, Press and Communications Manager
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    n.jones6@aston.ac.uk

Alternatively, email pr@aston.ac.uk

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