Ultra-Processed Foods, DASH Diet, and Well-Being in Severe Mental Illness

This study aimed to investigate the associations of ultra-processed food (UPF) consumption and DASH diet adherence with psychological well-being, emotional eating, and inflammatory markers in individuals with severe mental illness (SMI). This cross-sectional study included clinically stable individuals aged 18-65 years who had been diagnosed with a psychiatric disorder according to the diagnostic criteria of the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5) or the International Statistical Classification of Diseases and Related Health Problems, 10th Revision (ICD-10). Participants were selected using purposive sampling. Data were collected face-to-face using a Sociodemographic Information Form, the Screening Questionnaire of Highly Processed Food Consumption (SQ-HPF), the Dietary Approaches to Stop Hypertension Quality (DASH-Q), the Psychological Well-Being Scale, and the Emotional Eating Scale. Anthropometric measurements and routine biochemical data, including fasting glucose, C-reactive protein (CRP), and complete blood count parameters, were recorded.

Inclusion Criteria: * Aged 18-65 years * Having a psychiatric disorder confirmed according to DSM-5 or ICD-10 diagnostic criteria * Being clinically stable * Having received treatment for at least 1 month Exclusion Criteria: * Severe cognitive impairment or a diagnosis of dementia * Experiencing an acute psychiatric crisis * Pregnancy or breastfeeding * Having a medical condition that severely restricts dietary intake (e.g., renal failure or ongoing cancer treatment) * A history of major surgery within the previous 3 months