Users of high-potency cannabis four times more likely to report associated problems

May 28, 2020

Science Daily/University of Bristol

Users of high-potency cannabis are four times more likely to report associated problems, and twice as likely to report anxiety disorder, than users of lower-potency strains, according to new research from the University of Bristol.

Published today on JAMA Psychiatry the research uses data from Children of the 90s, a long-term health study that recruited more than 14,000 pregnant women and their babies born in and around Bristol in the early 1990s and has been following their health and development ever since.

This is the first research of its kind to look at data from a general population sample, with previous research into the links between cannabis potency and mental health only looking at clinical and self-selecting samples of people who use drugs. Added to this, the nature of the data available from the Children of the 90s health study enabled the research team to take into account whether mental health symptoms were present before the individual started using cannabis.

Frequency of cannabis use, which is also often associated with increased mental health problems, was also taken into account in order to determine whether this would explain the relationship between higher-potency usage and mental health conditions.

Lead author Dr Lindsey Hines, Senior Research Associate from Bristol Medical School explained: "We know that people who use cannabis are more likely to report mental health problems than those who don't use cannabis, but we don't fully understand how recent increases in the strength and potency of cannabis affects this. This study gives us an estimate of the increased likelihood of mental health problems from use of high-potency cannabis, compared to use of lower-potency cannabis, and we are able to account for the effect that people's early adolescent mental health symptoms may have on this relationship."

The research looked at data collected from participants aged 24 years who had reported using cannabis in the previous year, of which 13 per cent reported use of high-potency cannabis. Participants were also asked about their usage, and those who self-reported two or more of the Cannabis Abuse Screening Test (CAST) items within the past year were classified as having recently experienced problems as a result of their cannabis use. Researchers were then able to compare this data to reported mental health symptoms at age 24 as well as early symptoms of mental health collected when participants were younger.

Dr Hines continued: "People who use cannabis are more likely to report mental health problems than those who don't use cannabis, but reducing the potency and regularity of their cannabis use may be effective for lessening likelihood of harms from use. In countries where cannabis is sold legally, limiting the availability of high-potency cannabis may reduce the number of individuals who develop cannabis use disorders, prevent cannabis use escalating to a regular behaviour, and reduce impacts on mental health. In countries like the UK, where we are not able to limit the availability of high-potency cannabis, we should make sure there is good treatment and support for those who develop problems from cannabis use."

https://www.sciencedaily.com/releases/2020/05/200528115817.htm

Your mood depends on the food you eat, and what you should eat changes as you get older

Young adults and mature adults require different food to improve their mental health

December 11, 2017

Science Daily/Binghamton University

Diet and dietary practices differentially affect mental health in young adults versus older adults, according to new research.

Lina Begdache, assistant professor of health and wellness studies at Binghamton University, along with fellow Binghamton researchers, conducted an anonymous internet survey, asking people around the world to complete the Food-Mood Questionnaire (FMQ), which includes questions on food groups that have been associated with neurochemistry and neurobiology. Analyzing the data, Begdache and Assistant Professor of Systems Science and Industrial Engineering Nasim Sabounchi found that mood in young adults (18-29) seems to be dependent on food that increases availability of neurotransmitter precursors and concentrations in the brain (meat). However, mood in mature adults (over 30 years) may be more reliant on food that increases availability of antioxidants (fruits) and abstinence of food that inappropriately activates the sympathetic nervous system (coffee, high glycemic index and skipping breakfast).

"One of the major findings of this paper is that diet and dietary practices differentially affect mental health in young adults versus mature adults," said Begdache. "Another noteworthy finding is that young adult mood appears to be sensitive to build-up of brain chemicals. Regular consumption of meat leads to build-up of two brain chemicals (serotonin and dopamine) known to promote mood. Regular exercise leads to build-up of these and other neurotransmitters as well. In other words, young adults who ate meat (red or white) less than three times a week and exercised less than three times week showed a significant mental distress."

"Conversely, mature adult mood seems to be more sensitive to regular consumption of sources of antioxidants and abstinence of food that inappropriately activates the innate fight-or-flight response (commonly known as the stress response)," added Begdache. "With aging, there is an increase in free radical formation (oxidants), so our need for antioxidants increases. Free radicals cause disturbances in the brain, which increases the risk for mental distress. Also, our ability to regulate stress decreases, so if we consume food that activates the stress response (such as coffee and too much carbohydrates), we are more likely to experience mental distress."

Begdache and her team are interested in comparing dietary intake between men and women in relation to mental distress. There is a gender difference in brain morphology which may be also sensitive to dietary components, and may potentially explain some the documented gender-specific mental distress risk, said Begdache.

https://www.sciencedaily.com/releases/2017/12/171211192738.htm