Objectives@#:
Suicide is a global
social problem. Social burden caused by
suicide is gradually increasing. Various efforts have been made to prevent
suicide.
Lifestyle changes to western style, especially
diet changes, have increased the
risk for
suicide. Therefore, in this study, we discussed
diet as an adjuvant
treatment for
suicide. @*
Methods@#:In this
review, we summarized the biochemical mechanism of
suicide, and
diet as a
risk factor for
suicide and
diet as a
protective factor through a web search. @*Results@#:In this study, biochemical mechanisms for
suicide were reviewed and
diet as a
risk factor and
diet as a
protective factor for
suicide were investigated. It was confirmed that neurotoxic effects such as
oxidative stress and
inflammation in the neural system could increase the
risk of
suicide. Based on results of previous stud-ies on the relationship between
suicide and
diet, it was found that heavy use of alcohol,
coffee, carbonated
soft drink, and
fast food were
risk factors for
suicide.
Protective factors for
suicide included
antioxidants such as
vitamin C,
carotene, and
anti-inflammatory agents such as
omega-3 fatty acids found in
seafood in large amounts. @*Conclusions@#:The only
treatment for
suicide is prevention. In this context,
effectiveness, accessibility, and
safety are important for preventing for
suicide.
Antioxidants and
anti-inflammatory agents that are relatively safe and readily available to the public could be effective adjuvant
treatments to decrease the
risk of
suicide. In addition, it is necessary to educate the public on
reducing diets that could increase the
risk of
suicide