The association between polyunsaturated fatty acid consumption and the transition to psychosis in ultra-high risk individuals.
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.
['Pawełczyk|T|T|', 'Trafalska|E|E|', 'Kotlicka-Antczak|M|M|', 'Pawełczyk|A|A|']
D000293:Adolescent D000328:Adult D004281:Docosahexaenoic Acids D015118:Eicosapentaenoic Acid D005231:Fatty Acids, Unsaturated D005247:Feeding Behavior D005260:Female D006801:Humans D008297:Male D011618:Psychotic Disorders D012559:Schizophrenia D055815:Young Adult
At-risk mental state Diet Diet survey Omega-3 fatty acids Omega-6 fatty acids Prevention