Evaluation of Dietary Fatty Acid and Antioxidant Vitamin Intakes in Schizophrenia Patients

Abstract

Aim: High morbidity and mortality in schizophrenia may be attributed to an unhealthy lifestyle such as inadequate and unbalanced nutrition. There are few studies in schizophrenia patients whether intake of dietary fatty acids and antioxidant vitamins are inadequate and contribute observed deficits. Subjects and Methods: The study was conducted on 148 individuals diagnosed as having schizophrenia or schizoaffective disorder by the criteria of Diagnostic and Statistical Manual of Mental Disorders (DSM-IV,) and 77 age, gender matched healthy controls. Socio-demographic data and current medications were obtained through interviews and questionnaires. Anthropometric measurements were performed. Food and beverage intake were recorded by using a 24-hour dietary record. Results: Total fat and saturated fatty acid intake was significantly higher in schizophrenia patients than in controls (p<0.05). Although there is no differences were found in omega-6/omega-3 ratio, mean omega-6/omega-3 ratio was 16.2:1 in schizophrenia patients. Beta-carotene and C intakes were significantly lower in schizophrenia patients than in controls (p<0.05). Conclusion: It is needed the development of special dietary interventions for schizophrenia patients as increased intake of dietary fat and low antioxidant vitamin intake may contribute to the development of serious medical comorbidities and increase the metabolic side effects of antipsychotic treatment.