The consumption of fried foods has been linked to various health problems, including mental health disorders such as anxiety and depression. However, the long-term effects and underlying mechanisms of habitual fried food consumption on these conditions are not yet fully understood. The study aimed to investigate the correlation between frequent fried food consumption, particularly fried potatoes, and the risk of anxiety and depression, while shedding light on the toxicological mode of action of acrylamide, a common contaminant in fried foods.

The population-based study involving 140,728 participants revealed a strong association between frequent fried food consumption and a higher risk of anxiety and depression, with risks increased by 12% and 7%, respectively. The effects were more pronounced in male and younger consumers. Long-term exposure to acrylamide, a contaminant found in fried products, was shown to induce anxiety- and depressive-like behaviours in adult zebrafish, through oxidative stress-mediated neuroinflammation and the disturbance of cerebral lipid metabolism via the PPAR signalling pathway. Acrylamide exposure also led to an increase in lipid peroxidation markers and the upregulation of proinflammatory lipid mediators, indicating elevated cerebral inflammatory status. The findings provide strong epidemiological and mechanistic evidence to understand the mechanisms behind acrylamide-triggered anxiety and depression and emphasize the importance of reducing fried food consumption for mental health.

You can find the article here, if you are interested.