The Mediterranean diet could help reduce the severity of Post-Traumatic Stress Disorder (PTSD) symptoms and improve overall health, according to research conducted by Dr. Stephanie Smith, a recent graduate of the Behavioral Health Fellowship at the College of Community Health Sciences. Smith will soon join University Medical Center, which the College operates, as a family medicine physician.
Smith presented her findings along with co-researcher Dr. Nathan Culmer, director of academic technologies and faculty development with CCHS, during a William W. Winternitz lecture to CCHS faculty, residents and medical students June 24.
“The Mediterranean diet isn’t just about what you eat – it’s about how you live,” Smith said. “It includes the food, but also physical activity, community and a connection to where your meals come from.”
Originating from such countries as Spain, France and Italy, the Mediterranean diet emphasizes plant-based meals, seasonal fruits and vegetables, whole grains and healthy fats such as olive oil and nuts. Fish and lean meats are consumed in moderation, and red wine may be included occasionally. Adequate water intake and daily physical activity are also key components of the Mediterranean diet.
A key element of the diet is fish oil, which is often recommended for individuals with high levels of triglycerides (a common type of fat in the body) and serves as an alternative for those who cannot consume high fatty fish, which are a good source of omega-3 fatty acids are beneficial for heart health, brain function and reducing inflammation.
Fiber, which is abundant in fruits, vegetables and whole grains, is another essential component of the diet, requiring consistent intake to deliver its full benefits. Fiber also has anti-inflammatory properties that contribute to cardiovascular and mental health.
PTSD can develop after a traumatic event and often includes symptoms such as flashbacks, nightmares, anxiety and avoidance. It commonly occurs with depression, chronic stress and heart disease.
“Even certain smells have been shown to sometimes be a trigger for people with PTSD,” Smith said.
Smith and Culmer’s research involved 3,300 participants and focused on how diet and lifestyle might support individuals with PTSD. Participants were divided into intervention and control groups. Both groups experienced modest weight loss and improvements in Body Mass Index (BMI)—a measure of body fat based on height and weight—with slightly greater improvements seen in the intervention group following the Mediterranean diet.
The study also found small but meaningful improvements in PTSD symptoms and overall health, particularly among participants who closely adhered to the diet. Positive habits such as eating breakfast daily and avoiding cholesterol were associated with better outcomes.
Additionally, spices and oils commonly found in the Mediterranean diet, such as turmeric, ginger and olive oil, are known for their anti-inflammatory effects and support for brain health.
Despite limitations of the research, including small sample sizes, Smith and Culmer believe the Mediterranean diet and lifestyle hold significant promise for individuals with PTSD.
The William W. Winternitz Conference is named in honor of the late Dr. William W. Winternitz, a longtime and distinguished faculty member of CCHS.