Why is it important to monitor the diet of overweight patients with depressive disorders?
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Department of Dietetics and Clinical Nutrition, Medical University, Bialystok, Poland
Department of Medical Statistics and Informatics, Medical University of Bialystok, Poland
Department of Psychiatry, Medical University, Bialystok, Poland
Submission date: 2014-06-30
Final revision date: 2014-08-05
Acceptance date: 2014-08-23
Publication date: 2014-12-29
Corresponding author
Ewa Stefańska   

Department of Dietetics and Clinical Nutrition, Medical University, Bialystok, Poland, ul. Mieszka I 4 B, 15-054 Białystok, Poland
Arch Psych Psych 2014;16(4):47-55
Aim of the study:
The aim of the study was to assess the efficacy of weight reduction diet in patients with depressive disorders, including the assessment of changes in the intake of major nutrients that may promote alterations in body composition during a three-month observation.

Subject or material and methods:
The study included 77 people with excessive body weight (45 women and 32 men; average age of women 49.3±10.3 years and men 47.1± 1.2 years) treated for recurrent depressive disorders and being on a 3-month weight reduction diet. The study patients underwent anthropometric measurements and their body composition was determined with electric bio-impedance.

Mean weight loss in women was 2.7±2.5kg, and in men 2.0±5.6kg. There was a decrease in fat mass in women by an average of 1.8±5.7kg and in men by 1.3±7.1kg. A statistically significant reduction was reported in the mean waist circumference (3.8±3.7cm) and hips (2.0 ± 1.9cm) among women. Diet modification brought a decrease in the energy value of daily diet and reduction in the supply of macronutrients.

Dietary treatment consisting in reduced energy values, mainly by reducing fat intake, contributes to weight loss.

The long-term effect of the nutritional therapy indicates the need for intensified dietary education, both in terms of the number of dietary trainings and intensive cooperation between patient and dietician for proper selection of food products. The cooperation should not only be related to diet correction, but is also expected to motivate physical activity and lifestyle changes.

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