Nonfermented Dairy Intake, but Not Fermented Dairy Intake, Associated with a Higher Risk of Depression in Middle-Age and Older Finnish Men

Meghan Hockey, Erin Hoare, Mohammadreza Mohebbi, Tommi Tolmunen, Sari Hantunen, Tomi-Pekka Tuomainen, Helen Macpherson, Heidi Staudacher, Felice N Jacka, Jykri K Virtanen, Tetyana Rocks, Anu Ruusunen, Meghan Hockey, Erin Hoare, Mohammadreza Mohebbi, Tommi Tolmunen, Sari Hantunen, Tomi-Pekka Tuomainen, Helen Macpherson, Heidi Staudacher, Felice N Jacka, Jykri K Virtanen, Tetyana Rocks, Anu Ruusunen

Abstract

Background: Despite the putative health benefits of fermented dairy products, evidence on the association between fermented dairy and nonfermented dairy intake, and depression incidence is limited.

Objectives: This study examined cross-sectional and prospective associations between total dairy, fermented dairy, and nonfermented dairy intake with 1) the presence of elevated depressive symptoms and 2) the risk of a future hospital discharge or outpatient diagnosis of depression.

Methods: Data from 2603 Finnish men (aged 42-60 y), recruited as part of the Kuopio Ischaemic Heart Disease Risk Factor Study, were included. Multivariable logistic regression models were used to examine ORs and 95% CIs for elevated depressive symptoms (Human Population Laboratory scale ≥5 points) at baseline. Cox proportional hazards regression models were used to estimate HRs and 95% CIs between dairy categories and risk of depression diagnoses.

Results: In cross-sectional analyses, fermented dairy intake in the highest (compared with lowest) tertile was associated with lower odds of having elevated depressive symptoms (adjusted OR: 0.70; 95% CI: 0.52, 0.96). Each 100-g increase in nonfermented dairy intake was associated with higher odds of having elevated depressive symptoms (adjusted OR: 1.06; 95% CI: 1.01, 1.10). During a mean follow-up time of 24 y, 113 males received a diagnosis of depression. After excluding cheese intake, higher fermented dairy intake was associated with a lower risk of depression diagnosis (adjusted HR: 0.62; 95% CI: 0.38, 1.03), which was strengthened after excluding those with elevated depressive symptoms at baseline (adjusted HR: 0.55; 95% CI: 0.31, 0.99), whereas nonfermented dairy intake in the highest tertile was associated with a 2-fold higher risk of depression (adjusted HR: 2.02; 95% CI: 1.20, 3.42).

Conclusions: Fermented dairy and nonfermented dairy intake were differentially associated with depression outcomes when examined cross-sectionally and over a mean period of 24 y. These findings suggest that dairy fermentation status may influence the association between dairy intake and depression in Finnish men. The KIHD study was registered at clinicaltrials.gov as NCT03221127.

Keywords: dairy; depression; fermented foods; mental health; milk; nutrition.

© The Author(s) 2022. Published by Oxford University Press on behalf of the American Society for Nutrition.

Figures

FIGURE 1
FIGURE 1
Flow diagram of the recruitment and exclusion process for the participants. KIHD, Kuopio Ischaemic Heart Disease Risk Factor Study.
FIGURE 2
FIGURE 2
Kaplan–Meier survival curves for depression diagnosis among middle-aged and older Finnish men presented across tertiles of total dairy (A), fermented dairy (B), and nonfermented dairy (C) intake.

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