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9 - Nutritional factors and schizophrenia

Published online by Cambridge University Press:  04 August 2010

By
Sahebarao P. Mahadik
Edited by
Matcheri S. Keshavan ,
James L. Kennedy  and
Robin M. Murray
Sahebarao P. Mahadik
Affiliation:
Medical College of Georgia and VA Medical Center, Augusta, USA
Matcheri S. Keshavan
Affiliation:
University of Pittsburgh
James L. Kennedy
Affiliation:
Clarke Institute of Psychiatry, Toronto
Robin M. Murray
Affiliation:
Institute of Psychiatry, London
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Summary

This chapter discusses the role of essential nutritional factors such as amino acids, lipids, vitamins, and minerals on the course and outcome of schizophrenia. Both under- and malnutrition have been found to impair the brain and behavioral development, as well as affect the health of the body and mind in the adult. Arachidonic acid (AA) and docosahexaenoic acid (DHA) make 50% of the fatty acids that are attached to brain phospholipids, which comprise almost 60% of brain mass. Many factors influence the dietary intake of essential polyunsaturated fatty acids (EPUFAs) by an individual: the season in which a person is conceived and born, family size, birth order, whether the person was breast-fed as an infant, culture, socioeconomic status, and domicile. At present the primary concerns for nutritional factors in schizophrenia relate to intake of EPUFAs, particularly the omega-3 essential fatty acids (EFAs), and antioxidants, such as vitamins E and C.

Keywords

arachidonic acidbehavioral developmentbrain phospholipidsschizophreniapolyunsaturated fatty acidsnutritional factors
Type
Chapter
Information
Neurodevelopment and Schizophrenia , pp. 156 - 173
Publisher: Cambridge University Press
Print publication year: 2004

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