Schizophrenic symptoms and dietary intake of n−3 fatty acids

Abstract

There is evidence that certain n3 and n6 essential fatty acids are depleted in cell membranes from red blood cells (RBC) (Glen et al., 1994; Peet et al., 1995) and brains (Horrobin et al., 1991) of patients suffering from schizophrenia. If these findings are of primary significance, then the possibility is raised of modifying schizophrenic symptomatology by dietary manipulation. We have investigated the relationship between dietary intake of eicosapentanoic acid (EPA), schizophrenic symptoms, and tardive dyskinesia (TD). Detailed analysis of dietary fatty acid intake was carried out in 20 patients hospitalised with chronic schizophrenia according to DSM IV criteria and receiving neuroleptic medication, which was not discontinued or adjusted in any way during the study. The normal dietary intake of each patient was assessed over one week using seven day weighed intake for set meals, and diet history diaries to record snacks at other times. Dietary information was analysed using the FOODBASE Computer Package (Institute of Brain Chemistry and Human Nutrition, London 1992), which provides a comprehensive dietary fatty acid analysis. Schizophrenic symptomatology was rated using the Positive and Negative Syndrome Scale (PANSS) (Kay et al., 1986), and tardive dyskinesia (TD) was rated using the