ArticleBiochemistry and biophysics reports2026
Mayonnaise intake and depression: dose-response in humans and neurobehavioral and molecular mechanisms in zebrafish.
Article in Biochemistry and biophysics reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Depression is the leading global cause of disability, yet dietary research has overlooked condiments as a concentrated, habitual exposure. Emulsified high-fat condiments may drive neuroinflammation independently of total caloric intake, offering a feasible prevention target, but their mental health impact remains unexamined. Methods: This study comprised two phases: (1) A cross-sectional analysis of 2423 adults from NHANES 2005-2006, examining associations between condiment intake frequency and PHQ-9 scores using negative binomial regression; (2) A zebrafish experiment where adult fish were exposed to 0%, 1%, 5%, or 10% mayonnaise for 4 weeks, followed by behavioral assessment and qPCR analysis of hub genes identified by network toxicology. Results: In NHANES, ≥3 times/week intake of sugar/honey (aRR = 1.22, 95%CI: 1.02-1.45), margarine (1.19, 1.01-1.41), butter (1.30, 1.09-1.55), and mayonnaise (1.37, 1.12-1.66) was associated with higher PHQ-9 scores (all Conclusions: Mayonnaise and comparable emulsified high-fat condiments are independently associated with depressive symptoms, with amplified risk in specific vulnerable subgroups. Zebrafish behavioral and molecular data provide hypothesis-generating mechanistic plausibility. Targeted condiment reduction thus represents an actionable, low-barrier strategy for depression prevention.
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