# Correlation Between Food Habits and Mental Disorders in the Adult Population of São Paulo City, Brazil: A Cross‐Sectional Study

## TL;DR

This study explores how food habits and mental health are linked in adults in São Paulo during the pandemic, finding that certain dietary patterns are associated with mental disorders.

## Contribution

The study identifies specific dietary differences in individuals with mental disorders and highlights the importance of interpreting statistically significant but clinically minor correlations.

## Key findings

- Individuals with mental disorders consumed fewer vegetables but more fruits and oils/fats.
- Younger adults, single individuals, and those with secondary education had higher mental disorder prevalence.
- A positive correlation was found between oil/fat consumption and mental disorder scores, though meat consumption showed negligible clinical relevance.

## Abstract

Understanding the prevalence of mental disorders and associated factors is essential for public health. This study examined the associations between sociodemographic characteristics, dietary patterns, and common mental disorders among adults in São Paulo, Brazil, during the COVID‐19 pandemic.

A cross‐sectional study was conducted with 470 adults recruited online. Mental disorders were assessed using the SRQ‐20 (cut‐off ≥ 7), and dietary intake was evaluated with a Food Frequency Questionnaire (FFQ) that captured both frequency and portion sizes. Sociodemographic data were collected via a self‐reported survey. Data analysis employed χ
2 tests, independent t‐tests, and Pearson correlations, with a significance level of p < 0.05.

A higher prevalence of mental disorders was observed among younger adults (18–30 years), single individuals, those with secondary education, and those receiving psychotherapeutic care (all p < 0.001). Dietary analysis revealed that individuals with disorders consumed significantly fewer vegetables (p < 0.001) but more fruits (p < 0.001) and oils/fats (p < 0.05) compared to those without disorders. No significant difference was found in processed meat consumption (p = 0.35). Correlation analyses revealed a positive association between adequate oil/fat consumption and SRQ‐20 scores (r = 0.11; p < 0.01). Although inadequate meat consumption showed a statistically significant association (p = 0.004), the correlation coefficient was negligible (r ≈ 0.00).

This study reveals significant associations between sociodemographic factors, dietary patterns, and mental disorders during the pandemic. Individuals with disorders exhibited a distinct dietary profile characterized by lower vegetable intake but higher consumption of fruits and fats. The correlation findings highlight the need for cautious interpretation of statistically significant but clinically negligible associations.