Original Article
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
Tomasz Pawełczyk,
Elżbieta Trafalska,
Agnieszka Pawełczyk,
Magdalena Kotlicka-Antczak,
Corresponding Author
Tomasz Pawełczyk
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Corresponding author: Dr Tomasz Pawełczyk, Department of Affective and Psychotic Disorders, Medical University of Lodz, Czechoslowacka 8/10, 92-216 Lodz, Poland. Email: [email protected]; [email protected]Search for more papers by this authorElżbieta Trafalska
Nutrition Hygiene and Epidemiology, Medical University of Lodz, Lodz, Poland
Search for more papers by this authorAgnieszka Pawełczyk
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Search for more papers by this authorMagdalena Kotlicka-Antczak
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Search for more papers by this author
Tomasz Pawełczyk,
Elżbieta Trafalska,
Agnieszka Pawełczyk,
Magdalena Kotlicka-Antczak,
Corresponding Author
Tomasz Pawełczyk
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Corresponding author: Dr Tomasz Pawełczyk, Department of Affective and Psychotic Disorders, Medical University of Lodz, Czechoslowacka 8/10, 92-216 Lodz, Poland. Email: [email protected]; [email protected]Search for more papers by this authorElżbieta Trafalska
Nutrition Hygiene and Epidemiology, Medical University of Lodz, Lodz, Poland
Search for more papers by this authorAgnieszka Pawełczyk
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Search for more papers by this authorMagdalena Kotlicka-Antczak
Department of Affective and Psychotic Disorders, Medical University of Lodz, Lodz, Poland
Search for more papers by this authorAbstract
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.
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