Consuming components of the Mediterranean diet is associated with lower levels of perceived stress and mental distress, according to new research from Binghamton University, State University of New York. Credit Alachua County

Following the Mediterranean diet rather than the traditional Western diet might reduce stress, according to new research conducted by a team from Binghamton University, State University of New York.

Lina Begdache, associate professor of health and wellness studies, said the findings suggest that people can lower their perception of how much stress they can tolerate by following a Mediterranean diet.

“Stress is recognized to be a precursor to mental distress, and research, including our own, has demonstrated that the Mediterranean diet lowers mental distress,” she said. “Thus, one element of the puzzle may be explained by the fact that the Mediterranean diet may be associated with a decrease in the negative components of perceived stress and an improvement in its positive attributes.”  

The Mediterranean diet is plant-based, with healthy fats, and mainly includes wholesome food and a spectrum of natural colours. It stands in sharp contrast to the Western diet, which is known for its high concentration of high-glycemic and low-quality processed foods.

While the Mediterranean diet is known for its benefits to both mental and physical health, little is known about its effect on perceived stress, which is how much stress you are under at any particular time.

To assess this, Begdache and her students surveyed over 1,500 people, asking them what foods they ate and evaluating their perceived stress levelsss. Using a machine learning model, the results show that consuming components of the Mediterranean diet is associated with lower levels of perceived stress and mental distres,s while consuming Western dietary components is correlated with perceived stress and mental anguish.

Begdache said these results close a gap in the literature because most studies on diet and stress focused on how stress affects dietary choices and quality. She and her team are looking at different aspects of brain function and behaviours about dietary patterns.