Citation

Nanri A, Mizoue T, Poudel-Tandukar K, Noda M, Kato M, Kurotani K, Goto A, Oba S, Inoue M, Tsugane S. Br. J. Psychiatry 2013; 203(6): 422-427.

Affiliation

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.

Copyright

(Copyright © 2013, Royal College of Psychiatry)

DOI

10.1192/bjp.bp.112.114793

PMID

24115342

Abstract

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.

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

METHOD: 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.

Language: en