A new study, conducted by researchers from the Binghamton University in New York, there are certain things that one must eat to boost their mood depending on their age. The study has discovered some interesting findings. It suggests that young adults between the age of 18 and 29, who eat meat and exercise regularly have better mental health. This is because both meat and exercise are known to build-up certain chemicals in the brain that promote mental well-being, researchers explained.
- The study advises young adults to eat meat and exercise regularly
- Older adults should eat antioxidant rich fruits and vegetables
- The findings were published in the journal Nutritional Neuroscience
On the other hand, for people above the age of 30 years, the study suggest eating antioxidant rich vegetables and avoiding caffeine to keep stress at bay. For the study, the team examined the dietary intake and exercise levels of young adults and compared them to those of people over 30 years. All participants completed an online questionnaire that assessed their diet, lifestyle and mental health.
The results showed that those who eat meat and exercise less than three times a week are significantly more likely to suffer from poor mental health than others. Eating meat and exercising tend to increase neurotransmitter activity in the brain, the scientists suggest. Neurotransmitters send chemical messages between cells. They help in the production of two mood-boosting chemicals dopamine and serotonin.
Older adults should load up on fruits and vegetables rich in antioxidants. They are advised to avoid caffeine, sugar and even skipping breakfast as these can cause an increased heart rate, raised blood pressure and sweating. As we age, the free radicals in our body also tend to increase and therefore, you need a higher intake of antioxidants to counterbalance their effects.
They further state that if we eat foods that trigger a stress response such as caffeine or carbohydrates, we might be more likely to experience mental distress. The findings were published in the journal Nutritional Neuroscience.