精神分裂症病患飲食攝取及血液脂肪酸組成之評估

Assessment of Dietary Intake and Blood Fatty Acid Composition in Patients with Schizophrenia

黃士懿(Shih-Yi Huang) ； 吳采璇(Sia-Shan Wu) ； 邱智強(Chih-Chiang Chiu) ； 郭千哲(Chian-Jue Kuo) ； 蘇冠賓(Kuan-Pin Su) ； 盧孟良(Mong-Liang Lu)

《中華民國營養學會雜誌》 29卷1期 (2004/03) Pp. 21-30

https://doi.org/10.6691/JCNS.200403_29(1).0003

摘要

The aim of this study was to evaluate the dietary intake and blood fatty acid composition of patients with schizophrenia. A dietary assessment and blood fatty acids analysis of medicated day care schizophrenic patients (n=20) were measured and compared with a healthy control group (n=20). The results showed that BMl and calorie intake of patients were significantly higher than those of control subjects(p＜0.05). For the adjusted nutrient intake, there were no significant differences in protein, fats and carbohydrate intakes between patients and control subjects. Oleic acid, linoleic acid, α-linolenic acid, and total unsaturated fatty acid intake of patients were significant higher(p＜0.05). However, intake of other unsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were lower in patients than in control subjects. Percentage of plasma DHA and erythrocytic arachidonic acid (AA) in patients were significant lower than control subjects (p＜0.05). A lower composition of both EPA and DHA in erythrocytes was also found in schizophrenic patients (p=0.064 and p=0.197), unfortunately, there were no significant difference. We concluded that the difference in dietary intake of patients could affect blood fatty acid composition. Since the specific polyunsaturated fatty acids as AA, EPA or DHA might play an important role in the psychopathology of schizophrenia in some studies; the symptoms of schizophrenia may be improved by education and nutritional intervention in the future.

關鍵字

n-3多元不飽和脂肪酸 ； 飲食攝取 ； 精神分裂症

並列摘要

The aim of this study was to evaluate the dietary intake and blood fatty acid composition of patients with schizophrenia. A dietary assessment and blood fatty acids analysis of medicated day care schizophrenic patients (n=20) were measured and compared with a healthy control group (n=20). The results showed that BMl and calorie intake of patients were significantly higher than those of control subjects(p＜0.05). For the adjusted nutrient intake, there were no significant differences in protein, fats and carbohydrate intakes between patients and control subjects. Oleic acid, linoleic acid, α-linolenic acid, and total unsaturated fatty acid intake of patients were significant higher(p＜0.05). However, intake of other unsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were lower in patients than in control subjects. Percentage of plasma DHA and erythrocytic arachidonic acid (AA) in patients were significant lower than control subjects (p＜0.05). A lower composition of both EPA and DHA in erythrocytes was also found in schizophrenic patients (p=0.064 and p=0.197), unfortunately, there were no significant difference. We concluded that the difference in dietary intake of patients could affect blood fatty acid composition. Since the specific polyunsaturated fatty acids as AA, EPA or DHA might play an important role in the psychopathology of schizophrenia in some studies; the symptoms of schizophrenia may be improved by education and nutritional intervention in the future.

並列關鍵字

n-3 polyunsaturated fatty acid ； dietary intake ； schizophrenia