Emotional Response to Food Taste as a Novel Moderator in the Diagnosis of Depressive Disorders

Objectives In this research, we proposed that the emotional reactions triggered by various food tastes might differ between individuals diagnosed with major depressive disorder and those in the control group (individuals without a history of major depressive disorder for at least one year). The primary objective was to assess the emotional responses of major depressive disorder patients to different taste profiles of food and to compare these findings with those from the control group. Materials and Methods The research involved two groups: patients diagnosed with major depressive disorder (DeDi group) and a control group (C group) consisting of individuals without major depressive disorder for at least one year. A psychiatrist confirmed the diagnosis of major depressive disorder, and the severity of symptoms was measured using the Montgomery and Asberg Depression Rating Scale (MADRS). The study took place at the Psychiatry Clinic of the Lithuanian University of Health Sciences (Kaunas, Lithuania). To evaluate facial expressions, FaceReader-6 software was employed. Additionally, participants rated their overall acceptance of various food tastes using a 10-point Likert scale, ranging from 0 (extreme dislike) to 10 (extreme like). Results The findings from the FaceReader analysis revealed distinct emotional response patterns in patients with major depressive disorder to various food tastes. Compared to the control group, major depressive disorder patients showed reduced expressions of “happiness” and “contempt” but higher levels of “surprise” and a greater negative emotional valence across all tested tastes (p ≤ 0.05). Conclusions These insights could help enhance understanding of dietary needs for individuals with major depressive disorder. Additionally, the creation of new food products that evoke more positive emotions in major depressive disorder patients presents a promising area for future research and development.