Food, Mood and Behaviour

Food can affect mood in a variety of ways. It can produce a ‘high’ following the first cup of coffee in the morning, or irritability and lethargy as a result of hunger or overindulgence. The effects of food on mood can be mild e.g. a ‘low’ when one is feeling hungry, or severe e.g. crying and irritability of infants with colic. By far the most obvious effect of food on mood can be seen in the behavioural problems of hyperactive children and those with chemical sensitivity.

In some diseases, the effect on mood may be due to hypoglycaemia or low blood sugar as in the case of Diabetics. In conditions such as Celiac Disease and lactose intolerance, the food/mood effect occurs more because of sensory effects e.g. discomfort or pain which can result in irritability, restlessness or lethargy. In the chemically sensitive (and potentially in ADHD), mood changes are due to a direct effect of food chemicals on certain areas of the brain.

Food reactions are often difficult to recognise and can only be determined by eliminating and then challenging suspect foods to see if there is an adverse effect. An Australian study of children experiencing irritability, restlessness and sleep disturbances (Rowe and Rowe, 1994) demonstrated a deterioration of behaviour in children after elimination and re-introduction of foods containing synthetic colouring, in particular tartrazine. Elimination of multiple items (preservatives, artificial colours, flavours) also had a favourable response in hyperactive children. [Boris, 1994]. Atopic children with ADHD had an even higher response than the non-atopic group.

Some foods that can have a direct on our Moods

• Fats can cause lethargy
• Sugars can give a temporary ‘boost of activity’
• Caffeine is a recognised stimulant
• Foods containing salicylates, amines, yeast and benzoates, both natural and added.
• Gluten (in celiac disease)
• Milk can cause a variety of symptoms in those with food allergy, lactose intolerance or food sensitivity

Food and food components found to have an effect on behaviour

• Salicylates. Most commonly implicated
• Preservatives
• Nitrates (also used as preservatives)
• Amines MSG (flavour enhancer)
• Tartrazine (synthetic food colouring)
• Antioxidants Brewers yeast Lactose (milk sugar)
• Benzoates
• Synthetic colourings and flavourings