Association of fermented food intake with the prevalence of depressive symptoms and suicidal ideation in men and women stratified by age: the Korea National Health and Nutrition Examination Survey 2014–2022

Key Points

• Intake of fermented foods is linked to lower prevalence of depressive symptoms and suicidal ideation, especially among different sexes.
• The study assessed dietary habits using data from the Korea National Health and Nutrition Examination Survey from 2014 to 2022, covering a broad adult population.
• Analysis of health records shows significant differences in the impact of fermented foods based on age and sex.
• Findings suggest dietary adjustments could be a preventive measure against mental health issues, yet further validation in diverse settings is warranted.