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Differences in omega-3 and omega-6 polyunsaturated fatty acid consumption in people at ultra-high risk of psychosis, first-episode schizophrenia, and in healthy controls.
Early Interv Psychiatry. 2017 12; 11(6):498-508.EI

Abstract

AIM

Supplementation with omega-3 PUFA showed efficacy in reducing the risk of transition into psychosis in UHR individuals. It is uncertain whether dietary patterns can be partly responsible for n-3 deficiencies observed in susceptible participants before the diagnosis of schizophrenia. The study was designed to assess differences in omega-3 and omega-6 PUFA consumption in healthy controls (HC), UHR participants and FES patients as well as to verify the hypothesis that dietary changes in PUFA consumption are present before active psychosis develops, that is, in UHR individuals.

METHODS

Dietary habits during the previous year were assessed in 34 patients at UHR of psychosis, 33 patients diagnosed with FES and 33 HC participants using a validated Food-Frequency Questionnaire and the Polish Food Composition Tables.

RESULTS

Significant differences in omega-3 and omega-6 PUFA intake were observed between study groups. UHR and FES groups reported significantly higher consumption of omega-6 PUFA in comparison with HC. FES patients also reported a higher consumption of alpha-linolenic acid (omega-3) in comparison with HC. No significant differences were seen in consumption of long-chain marine PUFA.

CONCLUSIONS

Differences in omega-6 and omega-3 PUFA consumption exist before development of psychotic symptoms, fulfilling the criteria of schizophrenia.

Authors+Show Affiliations

Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland.Nutrition Hygiene and Epidemiology, Medical University of Lodz, Lodz, Poland.Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland.Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26279283

Citation

Pawełczyk, Tomasz, et al. "Differences in Omega-3 and Omega-6 Polyunsaturated Fatty Acid Consumption in People at Ultra-high Risk of Psychosis, First-episode Schizophrenia, and in Healthy Controls." Early Intervention in Psychiatry, vol. 11, no. 6, 2017, pp. 498-508.
Pawełczyk T, Trafalska E, Pawełczyk A, et al. Differences in omega-3 and omega-6 polyunsaturated fatty acid consumption in people at ultra-high risk of psychosis, first-episode schizophrenia, and in healthy controls. Early Interv Psychiatry. 2017;11(6):498-508.
Pawełczyk, T., Trafalska, E., Pawełczyk, A., & Kotlicka-Antczak, M. (2017). Differences in omega-3 and omega-6 polyunsaturated fatty acid consumption in people at ultra-high risk of psychosis, first-episode schizophrenia, and in healthy controls. Early Intervention in Psychiatry, 11(6), 498-508. https://doi.org/10.1111/eip.12267
Pawełczyk T, et al. Differences in Omega-3 and Omega-6 Polyunsaturated Fatty Acid Consumption in People at Ultra-high Risk of Psychosis, First-episode Schizophrenia, and in Healthy Controls. Early Interv Psychiatry. 2017;11(6):498-508. PubMed PMID: 26279283.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Differences in omega-3 and omega-6 polyunsaturated fatty acid consumption in people at ultra-high risk of psychosis, first-episode schizophrenia, and in healthy controls. AU - Pawełczyk,Tomasz, AU - Trafalska,Elżbieta, AU - Pawełczyk,Agnieszka, AU - Kotlicka-Antczak,Magdalena, Y1 - 2015/08/16/ PY - 2014/09/12/received PY - 2015/07/12/accepted PY - 2015/8/19/pubmed PY - 2018/9/12/medline PY - 2015/8/18/entrez KW - at-risk mental state KW - diet survey KW - omega-3 fatty acid KW - omega-6 fatty acid KW - schizophrenia first episode SP - 498 EP - 508 JF - Early intervention in psychiatry JO - Early Interv Psychiatry VL - 11 IS - 6 N2 - AIM: Supplementation with omega-3 PUFA showed efficacy in reducing the risk of transition into psychosis in UHR individuals. It is uncertain whether dietary patterns can be partly responsible for n-3 deficiencies observed in susceptible participants before the diagnosis of schizophrenia. The study was designed to assess differences in omega-3 and omega-6 PUFA consumption in healthy controls (HC), UHR participants and FES patients as well as to verify the hypothesis that dietary changes in PUFA consumption are present before active psychosis develops, that is, in UHR individuals. METHODS: Dietary habits during the previous year were assessed in 34 patients at UHR of psychosis, 33 patients diagnosed with FES and 33 HC participants using a validated Food-Frequency Questionnaire and the Polish Food Composition Tables. RESULTS: Significant differences in omega-3 and omega-6 PUFA intake were observed between study groups. UHR and FES groups reported significantly higher consumption of omega-6 PUFA in comparison with HC. FES patients also reported a higher consumption of alpha-linolenic acid (omega-3) in comparison with HC. No significant differences were seen in consumption of long-chain marine PUFA. CONCLUSIONS: Differences in omega-6 and omega-3 PUFA consumption exist before development of psychotic symptoms, fulfilling the criteria of schizophrenia. SN - 1751-7893 UR - https://www.unboundmedicine.com/medline/citation/26279283/Differences_in_omega_3_and_omega_6_polyunsaturated_fatty_acid_consumption_in_people_at_ultra_high_risk_of_psychosis_first_episode_schizophrenia_and_in_healthy_controls_ L2 - https://doi.org/10.1111/eip.12267 DB - PRIME DP - Unbound Medicine ER -