Craving Carbs? It Might Be Linked to Depression

Depression, which affects approximately 280 million people worldwide, is known to cause a range of symptoms, including changes in eating behavior. A recent study led by researchers from the University Hospital Bonn (UKB), the University of Bonn, and the University Hospital Tübingen has uncovered new insights into how depression influences food preferences. The study, published in Psychological Medicine, reveals that while individuals with depression generally experience a reduced appetite, they tend to crave carbohydrate-rich foods.

Depression manifests differently in each individual. Some patients are severely impacted, unable to leave their homes, while others manage to maintain some aspects of their daily routines. This variability is also reflected in eating habits. While a general loss of appetite is common in many with depression, some people experience an increased desire for food, particularly sugary snacks. These changes in appetite can contribute to shifts in body weight, which is a concerning issue for both patients and healthcare providers.

Professor Nils Kroemer, one of the lead authors of the study and a professor at the Department of Psychiatry and Psychotherapy at both UKB and Tübingen University Hospital, explained, “Many people with depression report a loss of appetite, while others develop food cravings, particularly for sweets. Despite these observations, little has been known about the specific eating preferences of depressed patients, which could offer insights into new therapeutic strategies.”

The study focused on the role of macronutrients—carbohydrates, fats, and proteins—in shaping the eating preferences of depressed individuals. The findings suggest that people with depression tend to avoid high-fat and high-protein foods in favor of carbohydrate-rich options like sweets. Interestingly, when given foods that combined carbohydrates with fats and proteins—such as milk chocolate—the craving for these energy-dense foods was heightened. This preference for carbohydrate-rich foods challenges previous assumptions that depression-related eating habits were simply linked to an increased appetite.

First author Lilly Thurn, a member of Kroemer’s research team, explained that the craving for carbohydrates in people with depression is closely tied to the severity of the depression itself, particularly the presence of anxiety symptoms. “The craving for carbohydrates is not just about hunger; it appears to be more closely linked to the emotional and psychological state of the individual,” Thurn said.

These findings open up potential avenues for future research, particularly in the development of treatment strategies. According to Professor Kroemer, carbohydrates interact with the brain’s reward systems in ways that differ from fats and proteins, suggesting that targeted dietary interventions could be beneficial. He noted, “Future therapeutic approaches may benefit from incorporating dietary changes alongside traditional mental health treatments, especially as we learn more about the connections between food, mood, and the brain.”

The study also hints at the possibility of using diet as part of a broader treatment plan for depression. Investigating whether altering food preferences could contribute to improved mental health outcomes is an area that warrants further exploration. Additionally, therapies that target the gut-brain axis—such as fasting or probiotic interventions—have shown promise in early studies for their potential antidepressant effects. Given that changes in the gut microbiome have been linked to depression, this connection may hold the key to developing more effective treatments for those struggling with the disorder.

As researchers continue to explore the intricate relationship between diet and mental health, these findings underscore the need to pay closer attention to the nutritional habits of individuals with depression and consider food as a potential tool in managing the condition.