01/11/2026
Depression and food: a look at Tim Spector’s "Good Mood Food"
As regular readers will know, I have often discussed the SMILES trial led by Professor Felice Jacka at Deakin University. Published in 2017, it provided important evidence that improving what we eat could help people experiencing depression. Over 12 weeks, participants receiving dietary support had greater improvements in depressive symptoms than those receiving social support. Around 32% of those completing the dietary intervention reached remission, compared with 8% in the comparison group (Jacka et al., 2017).
Improving what we eat is one part of a comprehensive treatment plan for depression. Its place is alongside psychological therapy, medication where appropriate, physical activity, sleep, social connection and attention to the circumstances affecting a person’s life. These are all areas we pay attention to at Thinking Healthy. Most participants in SMILES were already receiving medication, psychological therapy, or both.
Now Professor Tim Spector, scientific co-founder of ZOE, has released *Good Mood Food*, created with ZOE. I have my copy, and I am impressed. With Melbourne Cup week upon us, I suspect putting more variety and nourishment on our plates is a sounder investment than my ability to pick a winner.
The book brings the discussion into the kitchen. Its science introduction was written with Dr Federica Amati, with more than 100 recipes developed with Kathryn Bruton. The emphasis is on varied plant foods, colourful ingredients, fermented foods and practical cooking. Quick meals and options for cooking ahead acknowledge something that matters when we are depressed: knowing what might help and having the energy to do it are different things (Spector, 2026b).
For me, this is its appeal. Research becomes useful when we can translate it into something we can prepare, afford and enjoy eating.
There is considerable overlap with Mediterranean-style eating: vegetables, fruit, beans, lentils, wholegrains, nuts and olive oil, with fish and other foods contributing to the overall pattern. These approaches need not exclude meat. The modified Mediterranean diet used in SMILES included lean red meat, chicken, eggs and dairy, as well as fish. The trial tested an improvement in the whole eating pattern, supported by a dietitian (Jacka et al., 2017).
Where do our gut microbes and inflammation fit?
Our gut microbiota—the community of microorganisms living in our digestive system—helps process what we eat and interacts with our immune system. A beneficial microbial community can support the regulation of inflammation. Spector describes how microbes break down dietary fibre into substances including short-chain fatty acids, which can help regulate immune activity. Feeding these microbes is one reason for including a variety of fibre-rich plant foods in our meals (Spector, 2026b).
"Anti-inflammatory” does not mean switching inflammation off. We need inflammation to respond to infection and injury. The aim is a well-regulated response that settles when its work is done. Persistent, low-grade inflammation may contribute to depression in some people, making this a relevant part of the food and mood discussion. It is one possible pathway among several, rather than an explanation for everyone’s depression (Spector, 2026b).
A substantial study published in *Nature* this year, with Tim Spector among its authors, strengthens the evidence connecting diet, gut microbes and physical health. Drawing on data from more than 34,000 people, researchers identified microbes associated with dietary patterns and health markers, including inflammation. In another 746 participants from two dietary intervention trials, microbes associated with more favourable health markers increased, while those associated with less favourable markers decreased (Asnicar et al., 2026).
That is useful evidence that dietary change can shift our microbial community. The study did not directly test depression treatment, however, so we cannot use it to claim that those microbial changes relieved depression.
Recent treatment research gives us reasons for encouragement, although findings are not uniform. A review in *Nutrition Reviews* found that Mediterranean dietary interventions reduced depressive symptoms across five randomised trials, but rated the evidence as low certainty (Bizzozero-Peroni et al., 2025). Another review found no statistically significant benefit, with very low certainty for most results (Tavakoly et al., 2025). Larger and longer studies will help clarify who benefits, by how much and under what circumstances.
My view is that *Good Mood Food* is a useful, inviting contribution to this conversation. Its value lies in helping us turn an interest in food and mental health into everyday meals. We can appreciate that contribution while keeping our expectations proportionate to the evidence.
And we can begin gently. Add some lentils to a familiar soup. Try another vegetable. Keep a simple meal available for a difficult day. If someone is struggling, helping with shopping, cooking or sharing a meal may make these changes possible.
Food deserves a place in comprehensive care. So do pleasure, practical support and kindness towards ourselves when preparing dinner feels like a considerable achievement.
**References**
Asnicar, F., Manghi, P., Fackelmann, G., Baldanzi, G., Bakker, E., Ricci, L., Piccinno, G., Piperni, E., Mladenovic, K., Amati, F., Arrè, A., Ganesh, S., Giordano, F., Davies, R., Wolf, J., Bermingham, K. M., Berry, S. E., Spector, T. D., & Segata, N. (2026). Gut micro-organisms associated with health, nutrition and dietary interventions. *Nature, 650*, 450–458. [https://doi.org/10.1038/s41586-025-09854-7](https://doi.org/10.1038/s41586-025-09854-7)
Bizzozero-Peroni, B., Martínez-Vizcaíno, V., Fernández-Rodríguez, R., Jiménez-López, E., Núñez de Arenas-Arroyo, S., Saz-Lara, A., Díaz-Goñi, V., & Mesas, A. E. (2025). The impact of the Mediterranean diet on alleviating depressive symptoms in adults: A systematic review and meta-analysis of randomized controlled trials. *Nutrition Reviews, 83*(1), 29–39. [https://doi.org/10.1093/nutrit/nuad176](https://doi.org/10.1093/nutrit/nuad176)
Jacka, F. N., O’Neil, A., Opie, R., Itsiopoulos, C., Cotton, S., Mohebbi, M., Castle, D., Dash, S., Mihalopoulos, C., Chatterton, M. L., Brazionis, L., Dean, O. M., Hodge, A. M., & Berk, M. (2017). A randomised controlled trial of dietary improvement for adults with major depression (the ‘SMILES’ trial). *BMC Medicine, 15*, Article 23. [https://doi.org/10.1186/s12916-017-0791-y](https://doi.org/10.1186/s12916-017-0791-y)
Spector, T. (2026a). *Good mood food*. Jonathan Cape.
Spector, T. (2026b, October 15). *Introducing Good Mood Food*. Gut Feelings with Professor Tim Spector. https://timspector.substack.com/p/introducing-good-mood_food
https://timspector.substack.com/p/introducing-good-mood-food
Tavakoly, R., Moosburner, A., Anheyer, D., & Cramer, H. (2025). Effect of different dietary patterns on patients with depressive disorders: A systematic review and meta-analysis of randomized controlled trials. *Nutrients, 17*(3), Article 563. [https://doi.org/10.3390/nu17030563](https://doi.org/10.3390/nu17030563)
You can find 'Good Mood Food' by Tim Spector on Amazon Australia:
https://www.amazon.com.au/dp/1787336476
https://www.amazon.com.au/dp/1787336476