Low Dietary Intakes of Omega‐3 Fatty Acids and Niacin Are Associated with Schizophrenia in Korean Adults

Abstract

Increased prevalence of metabolic syndrome (MS) has been reported in subjects with schizophrenia. The underlying mechanisms have not yet clearly identified; however, medications and unhealthy lifestyle choices including physical inactivity and poor diet may be contributing factors for developing MS. In this study, we investigated whether dietary factors are associated with the prevalence of schizophrenia in Korean adults. Total 124 subjects were voluntarily participated: 1) control (CON, n = 67), and 2) schizophrenia (n = 57). Dietary habits and intakes from foods were assessed with modified questionnaires for dietary guideline adherence score and semi‐quantitative food frequency questionnaires. Dietary intakes of energy and nutrients were estimated using a computer software program based on the standard tables of food composition. Body mass index and total energy intakes were higher in subjects with schizophrenia compared with CON. Although dietary guideline adherence scores were not different among groups, male subjects with schizophrenia consumed lower levels of omega‐3 polyunsaturated fatty acids (PUFAs) (sum of eicosapentaenoic acid, docosahexaenoic acid, and docosapentaenoic acid, etc.), arachidonic acid, niacin, folate, and vitamin C. Moreover, odds ratios (OR) for schizophrenia were significantly attenuated in subjects with high dietary intakes of omega‐3 PUFAs and niacin (omega 3 PUFAs OR = 0.340, p = 0.037; niacin OR = 0.260, p = 0.010). Our results suggest the association between dietary factors and schizophrenia, and underline the necessity to develop appropriate dietary guideline for subjects with schizophrenia.