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The association between polyunsaturated fatty acid consumption and the transition to psychosis in ultra-high risk individuals.

Abstract

PUFA deficiencies in cellular membranes have been observed in ultra-high risk (HR) individuals and in early schizophrenia. It is uncertain whether dietary PUFA consumption can be associated with the risk of transition to psychosis in HR individuals. The aim of the study was to assess PUFA consumption and confirm whether dietary habits are related to the risk of transition to full-threshold psychosis in HR individuals during a 12-month follow-up. PUFA consumption during the previous year was analyzed in 62 h individuals and 33 healthy controls (HC) at the beginning of the follow-up period using a validated Food-Frequency Questionnaire and the Polish Food Composition Tables. Fifteen HR individuals converted into psychosis (C-HR) during the 12-month follow-up. C-HR individuals reported significantly higher consumption of n-6 fatty acids (linoleic acid, LA and arachidonic acid, AA) in comparison with individuals who did not develop psychosis (NC-HR). The C-HR group reported a significantly higher AA/(EPA+DHA) consumption ratio than the NC-HR group. HC reported significantly higher consumption of most n-3 PUFA and lower consumption of all n-6 PUFA than both groups of HR individuals. The results suggest that dietary patterns of PUFA consumption may play a role in the conversion to psychosis of HR individuals.

Authors+Show Affiliations

Department of Affective and Psychotic Disorders Medical University of Lodz, Czechoslowacka 8/10, 92-216 Lodz, Poland. Electronic address: tomasz.pawelczyk@gmail.com.Department of Nutrition Hygiene and Epidemiology Medical University of Lodz, Jaracza 63, 90-251 Lodz, Poland. Electronic address: elzbieta.trafalska@umed.lodz.pl.Department of Affective and Psychotic Disorders Medical University of Lodz, Czechoslowacka 8/10, 92-216 Lodz, Poland. Electronic address: magdalena.kotlicka-antczak@umed.lodz.pl.Department of Affective and Psychotic Disorders Medical University of Lodz, Czechoslowacka 8/10, 92-216 Lodz, Poland. Electronic address: agnieszka.pawelczyk@umed.lodz.pl.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27154362

Citation

Pawełczyk, T, et al. "The Association Between Polyunsaturated Fatty Acid Consumption and the Transition to Psychosis in Ultra-high Risk Individuals." Prostaglandins, Leukotrienes, and Essential Fatty Acids, vol. 108, 2016, pp. 30-7.
Pawełczyk T, Trafalska E, Kotlicka-Antczak M, et al. The association between polyunsaturated fatty acid consumption and the transition to psychosis in ultra-high risk individuals. Prostaglandins Leukot Essent Fatty Acids. 2016;108:30-7.
Pawełczyk, T., Trafalska, E., Kotlicka-Antczak, M., & Pawełczyk, A. (2016). The association between polyunsaturated fatty acid consumption and the transition to psychosis in ultra-high risk individuals. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 108, 30-7. https://doi.org/10.1016/j.plefa.2016.03.010
Pawełczyk T, et al. The Association Between Polyunsaturated Fatty Acid Consumption and the Transition to Psychosis in Ultra-high Risk Individuals. Prostaglandins Leukot Essent Fatty Acids. 2016;108:30-7. PubMed PMID: 27154362.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The association between polyunsaturated fatty acid consumption and the transition to psychosis in ultra-high risk individuals. AU - Pawełczyk,T, AU - Trafalska,E, AU - Kotlicka-Antczak,M, AU - Pawełczyk,A, Y1 - 2016/03/25/ PY - 2015/12/06/received PY - 2016/02/01/revised PY - 2016/03/10/accepted PY - 2016/5/8/entrez PY - 2016/5/8/pubmed PY - 2017/4/19/medline KW - At-risk mental state KW - Diet KW - Diet survey KW - Omega-3 fatty acids KW - Omega-6 fatty acids KW - Prevention SP - 30 EP - 7 JF - Prostaglandins, leukotrienes, and essential fatty acids JO - Prostaglandins Leukot Essent Fatty Acids VL - 108 N2 - PUFA deficiencies in cellular membranes have been observed in ultra-high risk (HR) individuals and in early schizophrenia. It is uncertain whether dietary PUFA consumption can be associated with the risk of transition to psychosis in HR individuals. The aim of the study was to assess PUFA consumption and confirm whether dietary habits are related to the risk of transition to full-threshold psychosis in HR individuals during a 12-month follow-up. PUFA consumption during the previous year was analyzed in 62 h individuals and 33 healthy controls (HC) at the beginning of the follow-up period using a validated Food-Frequency Questionnaire and the Polish Food Composition Tables. Fifteen HR individuals converted into psychosis (C-HR) during the 12-month follow-up. C-HR individuals reported significantly higher consumption of n-6 fatty acids (linoleic acid, LA and arachidonic acid, AA) in comparison with individuals who did not develop psychosis (NC-HR). The C-HR group reported a significantly higher AA/(EPA+DHA) consumption ratio than the NC-HR group. HC reported significantly higher consumption of most n-3 PUFA and lower consumption of all n-6 PUFA than both groups of HR individuals. The results suggest that dietary patterns of PUFA consumption may play a role in the conversion to psychosis of HR individuals. SN - 1532-2823 UR - https://www.unboundmedicine.com/medline/citation/27154362/The_association_between_polyunsaturated_fatty_acid_consumption_and_the_transition_to_psychosis_in_ultra_high_risk_individuals_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0952-3278(15)30059-4 DB - PRIME DP - Unbound Medicine ER -