Does the usual dietary intake of schizophrenia patients require supplementation with vitamins and minerals? / Czy zwyczajowy sposób zywienia pacjentów z rozpoznaniem schizofrenii wymaga suplementacji witaminami i skladnikami mineralnymi?

OBJECTIVES: The aim of the study was to assess the supply of selected vitamins and minerals in the daily food rations of patients diagnosed with schizophrenia. METHODS: 62 schizophrenia patients (32 women and 30 men aged 21-64, the mean age of women was 41.3 ± 11.2, the mean age of men was 36.1 ± 9.7) took part in the study. A 24-hour diet recall from 3 weekdays and 1 weekend day was used for quantitative assessment of the diet. RESULTS: In the conducted research, it was shown that, despite ensuring the average supply of energy required for a given age and sex group, the food rations of patients of both sexes were characterized by a deficiency of vitamin D, folates, potassium, calcium, and also vitamins E and C, magnesium in men as well as iron and iodine in women. Excessive amounts of vitamins B2, B6, sodium, and phosphorus were found in food rations of persons of both sexes and vitamins A, B1, niacin in food rations of women and also vitamin B12 in food rations of men. CONCLUSIONS: No supplementation of schizophrenia patients' diet is recommended; it is only justified in individual cases of patients in whom vitamin and mineral deficiencies were found on the basis of analysis of their food habits. However, it is necessary to provide each schizophrenia patient with appropriate food education that will allow them to choose products that contain all nutrients needed for proper functioning of the body, including the central nervous system.

The assessment of satisfaction of energy demand and of chosen macro - and micro-element content in the daily food rations of women diagnosed with schizophrenia with varied nutritional states. / Ocena realizacji potrzeb energetycznych oraz udzialu wybranych makro- i mikroskladników w calodziennych racjach pokarmowych kobiet z rozpoznaniem schizofrenii o zróznicowanym stopniu odzywienia.

OBJECTIVES: The aim of the study was to assess the degree of satisfaction of the daily demand for energy and chosen nutrients in the diets of women with schizophrenia, depending on the nutritional state of the subjects, assessed on the basis of the chosen anthropometric and metabolic parameters. METHODS: The study covered 102 women aged 21-64 (50 women diagnosed with schizophrenia and 52 healthy volunteers) aged 21-64 years. A 24-hour diet recall was used in the quantitative nutritional assessment. The anthropometric and biochemical measurements and the body composition analysis were used in the assessment of the nutritional state. RESULTS: The food rations of patients diagnosed with schizophrenia were characterized by a significantly higher intake of saturated fatty acids and a lower intake of vitamin C, B12, folates, and sodium as compared to healthy women. It was noted at the same time that the food rations of patients from both groups provided too low amounts of polyunsaturated fatty acids, vitamin D, folates, potassium, calcium, iron, and dietary fiber. Too high intake was observed in the case of vitamin A, B2, B6, sodium, and phosphorus in both groups. Total fat body mass of women with schizophrenia was significantly correlated with intake of saturated fatty acids, whereas the visceral adipose tissue content was significantly correlated with the carbohydrate intake, and the subcutaneous adipose tissue content - with the total fat and saturated fatty acids intake. CONCLUSIONS: The diet of women diagnosed with schizophrenia did not deviate from the diet of healthy persons, although the nutritional mistakes that were made by them suggest to choose the nutritional therapy individually for each patient, after carrying out a detailed nutritional interview.

The assessment of the nutritional value of meals consumed by patients with recognized schizophrenia

Background: As studies show, changes in diet - so important in the therapy of psychiatric disorders and related to changes in appetite and nutritional preferences, including avoiding of the consumption of specific groups of products and dishes - are much more frequent among patients affected by schizophrenia. Objective: The aim of the study was to assess the chosen nutritional habits, including the number and type of meals usually consumed during a day, snacking between meals and the energy value and content of the chosen nutrients in the diets of persons with recognized schizophrenia. Material and methods: The study was carried out in a group of 85 patients with recognized schizophrenia, and 70 healthy volunteers ranging in age from 18-65 years without mental or nutritional disorders. For the purpose of the study, we used a questionnaire containing questions on nutritional habits. A 24-hour diet recall was used in the quantitative nutritional assessment with the use of the computer program Dieta 5.0. Results: Female patients with recognized schizophrenia were having 3 meals a day significantly more frequently as compared to healthy women. They were also having an afternoon snack much more frequently as compared to the control group. The food rations of female patients were characterized by a significantly higher energy value and the content of most of the assessed nutrients as compared to the food rations of healthy women. The food rations of men with recognized schizophrenia were characterized by a much lower energy intake and the content of the majority of assessed nutrients as compared to the food rations of healthy men. In all compared groups, we observed an energetic structure of food rations with the breakdown by specific meals that was inconsistent with the applicable recommendations. Conclusions: Despite of differences between the nutritional value of the meals of patients with recognized schizophrenia and those of healthy subjects, it seems advisable to involve patients with recognized schizophrenia in the education of forming appropriate nutritional habits.

Influence of selected dietary components on the functioning of the human nervous system

The diet is directly connected not only with the physical status but also with the functioning of the brain and the mental status. The potentially beneficial nutrients with a protective effect on the nervous system function include amino acids (tryptophan, phenylalanine, tyrosine, taurine), glucose and vitamins C, E, D and beta-carotene, B group vitamins (vitamin B12, vitamin B6, vitamin B4, vitamin B1) and minerals (selenium, zinc, magnesium, sodium, iron, copper, manganese, iodine). The presence of antioxidants in the diet protects against oxidative damage to nervous system cells. Biochemical data indicate that polyunsaturated fatty acids such as arachidonic acid (AA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and gamma-linolenic acid (GLA) as structural components of the nervous system play a key role in its function. The nutrition of the entire body also influences the production of neurotransmitters in the brain. A diet without an appropriate supply of protein, mineral nutrients or vitamins may result in a failure to form appropriately balanced numbers of neurotransmitters, which, as a result, may lead to neurotransmission dysfunction. This is the reason why proper nutrition is based on vegetables, fruits, whole-grain cereal products supplemented with products providing full-value protein (dairy products, fish, lean meat) and high-quality fat products (vegetable oils, fish fats).

Assessment of dietary habits and nutritional status of depressive patients, depending on place of residence.

INTRODUCTION AND OBJECTIVES: An increased incidence of depressive disorders observed in recent years in the Polish and world population is a serious health problem. The aim of the study was to compare dietary habits and nutritional status of patients with recurrent depressive disorders, depending on their place of residence. Their impact on selected metabolic parameters was also considered. MATERIAL AND METHODS: The study group comprised 96 women and 84 men reporting to the Outpatient Mental Health Clinic at the Department of Psychiatry, Medical University of Bialystok in north-eastern Poland. The average age of the women was 46.7±11.7 years, and of men 47.0±11.3 years. In the quantitative assessmentof diets, 24-hour food recall interviews were conducted. Assessment of the nutritional status of the respondents consisted of anthropometric measurements, body composition analysis and biochemical parameters. RESULTS: It was show that the diets of female urban inhabitants were characterized by a significantly lower energy value and total fat content, compared to their rural counterparts. The food rations of men living in the city had a significantly higher energy value, protein content and total FAT, compared to rural residents. It was also noted that urban residents of both genders were characterized by a lower percentage of body fat, both visceral and subcutaneous (women), and a higher water content than rural residents. CONCLUSIONS: The study showed dietary errors in all compared groups, regardless of place of residence, which was reflected in the nutritional status of the respondents. The results also indicated that during the declared change in dietary habits, the treatment of depressive patients should include dietary instructions in order to ensure an optimum supply of nutrients.

Eating habits and nutritional status of patients with affective disorders and schizophrenia. / Sposób zywienia a stan odzywienia pacjentów z zaburzeniami afektywnymi i schizofrenia.

OBJECTIVES: The aim of the study was to assess the nutritional value of the food intake in the group of men and women suffering from recurrent affective disorders and schizophrenia, and also to determine the relation between selected nutritional parameters with anthropometric indices defining the nutritional status of the subjects. METHODS: 219 persons participated in the study (61 patients with recurrent depressive disorders, 60 patients with schizophrenia and 98 healthy volunteers). A24-hour dietary recall was used in the quantitative assessment of the diet. Anthropometric and biochemical measurements as well as body composition analysis were used to assess the nutritional status. RESULTS: It was shown that women with depression and schizophrenia had a significantly higher content of both visceral adipose tissue and subcutaneous adipose tissue as compared with the control group. A diet with a higher content of energy from protein, a higher supply of calcium promoted a lower fat content in the bodies of women suffering from depression (no such relationship was observed in the group of men). In the group of patients with schizophrenia, a diet with a lower supply of energy promoted a lower BMI value, waist circumference, lower waist-hip ratio and a lower fat content in the body. CONCLUSIONS: An improper energy structure and an improper content of nutrients can, in the future, contribute to the development of many somatic diseases, thus leading to deterioration of life quality of subjects and preventing the maintenance of mental health.

The effectiveness of a weight loss diet in a group of overweight and obese women with recurrent depressive disorders.

INTRODUCTION: The research conducted among patients with depression shows that such patients commit a range of nutritional mistakes which may predispose them to the development of many diseases including obesity and its complications. AIM OF THE STUDY: Aim of the study was to assess the effectiveness of a balanced weight loss diet in a group of women with recurrent depressive disorders. MATERIAL AND METHODS: 60 women suffering from depression, aged 41-64 (mean 52 ±5.3) on a six-month weight loss diet took part in the study. The patients' nutrition was assessed both in terms of quality and quantity, they were also subjected to anthropometric tests and their body composition was analysed. RESULTS: An average reduction in the women's body weight was 4.1 ±3.1 kg. The percentage content of the fatty tissue was reduced by 2.5 ±1.1% on average after modification of the nutrition (a statistically significant decrease in the frequency of wheat bread, cream, fat pork and eggs was observed). A considerable reduction in the mean energy value of the diet and a decrease in the total fat supply was also implemented. CONCLUSIONS: It seems that the dietary procedure which is aimed at obtaining the most advantageous effects of the reduction in the body mass of obese patients suffering from depression should be based not only on proper selection of food products and reduction in the energy value of the diet, but it should also take into account actions aimed at introducing permanent lifestyle changes including increased motivation of the patients to undertake physical activity.

Eating habits and the risk of cardiovascular disease in patients with recurrent depressive disorders. / Sposób zywienia a zagrozenie chorobami ukladu sercowo-naczyniowego u pacjentów z zaburzeniami depresyjnymi nawracajacymi.

OBJECTIVES: The aim of the research was to assess the fatty acid content and atherogenicity of daily food rations in patients with recurrent depressive disorders in the aspect of risk of developing cardiovascular disease. METHODS: The study included 126 persons (62 persons with diagnosed recurrent depressive disorders and 64 healthy volunteers). A 24-hour recall was used in the quantitative assessment of the diet. Anthropometric and chemical measurements as well as body composition analysis were used to assess the nutritional status. RESULTS: The diets of 40% of tested women and 55% of men were atherogenic, according to an assessment using Keys'index. The proportion between the PUFA and SFA content was 0.3 (women) and 0.2 (men) with recommended values of . 1. In the group of women there were no significant correlations between the selected clinical features of the illness and components of diet and biochemical data of nutritional status. It was only observed that a higher intensity of depressive symptoms had a significantly negative effect on the glucose concentration in the women's blood. It was also observed that in the group of women suffering from depression, the total consumption of fats and cholesterol content in the food decreased with age. No statistically significant correlations between the assessed variables were observed in the group of men taking part in the study. CONCLUSIONS: The improper energy structure and the composition of the subjects' food rations may contribute to the development of the cardiovascular system diseases in the future and make it difficult to maintain mental health at the same time.

Nutritional values of diets consumed by women suffering unipolar depression.

BACKGROUND: Previous studies have shown that patients suffering from depression are more likely to adversely change their eating habits (eg. through increases in appetite, comfort eating and compulsive eating), which may result in an abnormal nutritional status. OBJECTIVES: To evaluate selected dietary habits, such as the number and type of meals consumed during a normal day and comparing dietary calorific values and nutritional content between women suffering unipolar depression to those without this condition. MATERIAL AND METHODS: Subjects were a group of 110 women aged 18-65 years consisting of a test group of 55 women undergoing treatment for unipolar depression at the Department of Psychiatry, Medical University of Bialystok and a control group of 55 women, without depression, attending an Obesity and Diet Related Treatment Centre. A study questionnaire was used to determine their eating habits along with other relevant data. The 24-hour diet recall method was used to obtain quantitative data collected on 3 weekdays and 1 weekend day; results being averaged. The calorific values and nutrient content of selected components, according to mealtimes, were evaluated using the Diet 5.0 computer programme. RESULTS: Those patients with depression showed that the 3 meals/day model dominated whilst the 4 meals/day model was predominant in the control group. The most frequently missed meals for both groups were afternoon tea and the mid-morning meal. Abnormalities in the calorific intake and nutritional contents from various meals were observed in women suffering depression. CONCLUSIONS: It seems appropriate to recommend that those women especially suffering from depression should consult with dieticians about their changing dietary habits, particularly for achieving the proper calorific and nutritional values/ balance from their meals.

[Does the usual dietary intake of patients with depression require vitamin-mineral supplementation?]. / Czy zwyczajowy sposób zywienia pacjentów z depresja wymaga suplementacji witaminami i skladnikami mineralnymi?

INTRODUCTION: Research on diet and nutrition of patients with depression show that their eating habits are frequently irrational and result in the inconsistent supply of nutrients, especially vitamins and minerals, the deficiency of which leads to nervous system dysfunction. AIM: The aim of the study was to evaluate the content of selected vitamins and minerals in daily food rations of patients suffering from recurrent depressive disorders. METHODS: The study involved a group of 69 people (54 women and 15 men, aged 18-65 years, mean age of women 45.7 +/- 12.2 years, men 46.0 +/- 12.2 years), treated for recurrent depressive disorders. A questionnaire designed in the Department of Dietetics and Clinical Nutrition, Medical University of Bialystok was used to collect dietary data. The quantitative assessment of eating habits used a 24-hour diet recall including 3 weekdays and 1 weekend day. RESULTS: The study showed that the supply of most nutrients assessed was inconsistent with recommendations. CONCLUSIONS: The results indicate that the need for vitamin-mineral supplementation should be considered individually. Nutritional education related to the proper choice of groups of food products is indicated at the time of clinical improvement to ensure the optimum supply of vitamins and minerals.

Visceral obesity in normal-weight patients suffering from chronic schizophrenia.

BACKGROUND: BMI (body mass index) can be misleading regarding the level of adiposity in a normal-weight individual. Recently, a bioelectrical impedance analysis (BIA) method was developed that can measure body composition variables. The main objectives of this study were to use BIA to compare the body composition variables between chronic non-diabetic schizophrenic patients with normal weight and healthy individuals. The secondary objective was to compare the nutritional pattern of schizophrenia patients with that of matched healthy subjects, and to identify possible relationships between the content of different components of their diet and visceral adiposity. METHODS: The subjects were 52 normal-weight patients (33 males and 19 females) diagnosed with schizophrenia based on the DSM-IV and 45 (23 males and 22 females) BMI- matched controls. The patients had been receiving atypical or typical antipsychotic agents for at least one year before enrollment into the study but continuously for 3 months preceding the study and were psychiatrically stable. Body fat (kg), percent (%) body fat, fat-free mass, VAT (visceral adipose tissue) and SAT (subcutaneous adipose tissue) were measured using the bioelectrical impedance analysis (BIA) method. Daily food rations (DFR) were quantitatively evaluated by a 24-h dietary recall method covering 3 days preceding the examination. RESULTS: In normal-weight patients schizophrenia was significantly linked with higher VAT, VAT/SAT ratio and lower fat- free mass. Men had over 5 times and women over 2 times as much VAT as BMI matched groups. In women with schizophrenia and in their controls, the amount of magnesium, niacin and vitamin B6 in their diet inversely correlated with VAT, while in men lower zinc and vitamin C intake was related to higher visceral adiposity. CONCLUSIONS: Our study has shown that normal-weight patients with chronic schizophrenia have higher levels of visceral fat (VAT) than controls but similar volume of subcutaneous adipose tissue (SAT). Although no clear conclusion can be made regarding cause-and-effect relationships between the dietary content of food served to our patients and visceral obesity, we suggest that schizophrenia diet should be further investigated as a possible factor related to this type of obesity.