The study reveals that carbohydrate cravings are not driven by hunger, but by the severity of depression, particularly anxiety symptoms, which are linked to a stronger preference for carbohydrate-rich foods
Published Feb 10, 2025 | 7:00 AM ⚊ Updated Feb 10, 2025 | 7:00 AM
A depressed person eating biryani and Indian sweets.
Synopsis: A recent study explores the link between depression and food cravings, particularly for carbohydrates and sugary treats. Researchers at the University Hospital Bonn found that despite reduced appetite in depressed individuals, they still crave carb-heavy foods like sweets. This highlights how food choices may stem not just from hunger but as a coping mechanism for emotional distress
Ever found yourself reaching for a chocolate bar or a plate full of biryani when feeling low? A recent study sheds light on how depression influences food cravings, particularly for carbohydrates and sugary treats. Scientists are now unraveling the connection between mental health and dietary preferences, revealing that food choices may not just be about hunger but also about how the brain copes with emotional distress.
Interestingly, a study conducted by researchers at the University Hospital Bonn (UKB), the University of Bonn, and the University Hospital Tübingen has now provided scientific backing to this phenomenon. The study, published in Psychological Medicine, reveals that while individuals with depression generally experience a reduced appetite, they still exhibit a preference for carbohydrate-rich foods, particularly sweets.
Interestingly, this craving isn’t necessarily linked to increased appetite but correlates more closely with the severity of depression, particularly anxiety symptoms. This suggests that the desire for carbohydrates may be a coping mechanism to alleviate negative emotions.
The study highlights that depressed individuals are less inclined to crave fatty and protein-rich foods compared to those without depression. Instead, they tend to prefer foods high in carbohydrates. Interestingly, the researchers found that even when carbohydrate content was combined with fats or proteins—such as in milk chocolate—the craving for such foods increased among individuals with depression.
“Many people with depression suffer from a general loss of appetite. Others, however, experience increased appetite and even develop cravings—especially for sweets. These changes can lead to fluctuations in body weight,” Prof. Nils Kroemer , the corresponding author of the study, who is affiliated with the University Hospital of Tübingen and the UKB explained in the study.
One of the key takeaways from the study is that carbohydrate cravings are not necessarily linked to hunger. Instead, researchers found that the severity of depression—particularly symptoms of anxiety—correlated with a stronger preference for carbohydrate-heavy foods.
“We were now able to show that this is not the case. In fact, carbohydrate cravings are more related to the overall severity of depression, especially anxiety symptoms,” noted first author Lilly Thurn, who was part of Prof. Kroemer’s team at UKB and is currently a Master’s student at Maastricht University.
Speaking to South First, Dr Sudhir Kumar, consultant neurologist at Apollo Hospitals in Hyderabad, said this was a known fact that food cravings, particularly for carbohydrates, are closely tied to mood and brain chemistry. He explained that when people feel low or depressed, they may either lose their appetite or develop an increased craving for specific foods. “Depression manifests in different ways—some people stop eating altogether, while others find solace in food, particularly carbohydrates,” he said.
He pointed out that carbohydrates provide a “feel-good factor” by stimulating the brain’s reward system, specifically the limbic system, which releases dopamine. “Carbohydrates act as a quick fix for emotional distress. Unlike proteins or fats, which rarely trigger cravings, sugar-rich foods immediately impact the brain’s reward center, making people feel temporarily better,” he explained.
Dr Sudhir also highlighted that the gut-brain axis plays a crucial role in food preferences, though this was not the focus of the study. “We know that the gut microbiome influences hunger and satiety. Alterations in gut bacteria among depressed individuals may contribute to their preference for carbohydrate-heavy foods, but more research is needed to establish this link,” he noted.
Discussing the addictive nature of sugar, he drew parallels between food cravings and other dopamine-driven behaviours. “Dopamine release isn’t exclusive to food; exercise, alcohol, smoking, and even social interactions can have similar effects. The difference is that food—especially sugar—is always available and doesn’t reject you, making it an easy coping mechanism,” he remarked.
Meanwhile, Dr Atul Kulkarni, clinical psychologist whose expertise lies in dealing with depression cases, noted that it sheds light on an intriguing aspect of depression—despite a general reduction in appetite, individuals with depression tend to prefer carbohydrate-rich foods. “This preference could be linked to the role of carbohydrates in increasing serotonin levels, a neurotransmitter that promotes feelings of well-being and happiness,” he explained.
He suggested that such cravings might act as a form of self-medication, offering temporary mood relief. However, he cautioned against excessive carbohydrate consumption, particularly simple sugars. “While carbohydrates can provide a quick mood boost, over-reliance on them could lead to complications such as obesity or diabetes, which might worsen depression or introduce additional health concerns,” he warned.
Dr Kulkarni also pointed out the psychological dimension of food cravings. “Comfort foods, often high in carbohydrates, may provide emotional solace or evoke memories of comforting meals, temporarily alleviating sadness or loneliness,” he said.
These findings, he suggested, could have practical applications in mental health care. “Understanding these dietary preferences can help healthcare providers tailor nutritional advice that supports both mental and physical health,” he noted.
He emphasised the need for further research to examine how such preferences shape long-term eating habits in people with depression. “It would be valuable to explore whether dietary interventions could be integrated into depression management alongside traditional therapy or medication,” he added.
Dr Kulkarni added that “It reinforces the importance of a holistic approach in treating depression, considering both nutritional and psychological factors.”
While more research is needed to confirm whether dietary changes can directly improve depression symptoms, this study underscores the strong link between mood disorders and food choices. If you find yourself reaching for sweets during tough times, it might not just be about comfort—it could be your brain’s way of coping with emotional distress.
(Edited by Ananya Rao)
