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ABSTRACT
Background
Accumulating evidence have shown that diet and nutrition play significant roles in mental illness, such as depression, anxiety and bipolar disorder. However, comprehensive evaluation of the relationship between nutrition and schizophrenia is lacking.
Objective
The present review aims to synthetic elaborate the associations between nutrition and schizophrenia. Relevant studies on dietary patterns, macronutrients, micronutrients were performed through a literature search to synthesize the extracted data.
Summary
Dietary interventions may help prevent the occurrence of schizophrenia, or delay symptoms: Healthy diets like nutritious plant-based foods and high-quality protein, have been linked to reducing the risk or symptoms of schizophrenia. Moreover, diet high in saturated fat and sugar is linked to more serious outcomes of schizophrenia. Additionally, when N-acetylcysteine acts as an adjuvant therapy, the overall symptoms of schizophrenia are significantly reduced. Also nascent evidence showed mental disorders may be related to intestinal microbiota dysfunction. Our study offered important insights into the dietary habits of patients with schizophrenia and the potential impact of nutritional factors on the disease. We also emphasized the need for further research, particularly in the form of large randomized double-blind controlled trials, to better understand the effects of nutrients on schizophrenia symptoms in different populations and disease types.
Disclosure statement
No potential conflict of interest was reported by the authors.
Data availability statement
Data sharing is not applicable to this article as no new data were created or analyzed in this study.
Author contributions
MMT and YW designed the study. MMT wrote the manuscript. YW, TL, RLD, HLC, TYZ and MMT collected and interpreted the data. YW, TL, RLD, HLC, TYZ and MMT contributed to the study implementation, manuscript discussion and critical revision. YW, TYZ and MMT amended the manuscript. All authors read and approved the final manuscript.
Additional information
Funding
Notes on contributors
Mimi Tang
Mimi Tang, Doctor of Pharmacy, Associate Chief pharmacist, engaged in psychopharmacology, nutrition clinical pharmacist, Department of Pharmacy, Institute for Rational and Safe Medication Practices, National Clinical Research Center for Geriatric Disorders, Xiangya Hospital, Central South University, Changsha 410005, People's Republic of China.
Tingyu Zhao
Tingyu Zhao, Master of Pharmacy, engaged in psychopharmacology, Department of Pharmacy, Institute for Rational and Safe Medication Practices, National Clinical Research Center for Geriatric Disorders, Xiangya Hospital, Central South University, Changsha 410005, People's Republic of China.
Ting Liu
Ting Liu, Master of Pharmacy, engaged in psychopharmacology, Department of Pharmacy, Institute for Rational and Safe Medication Practices, National Clinical Research Center for Geriatric Disorders, Xiangya Hospital, Central South University, Changsha 410005, People's Republic of China.
Ruili Dang
Ruili Dang, Master of Pharmacy, Pharmacist, engaged in psychopharmacology, Institute of Clinical Pharmacy, Jining First People's Hospital, Jining Medical University, Jining 272000, People's Republic of China.
Hualin Cai
Hualin Cai, Doctor of Pharmacy, Associate Chief pharmacist, engaged in psychopharmacology, Department of Pharmacy, the Second Xiangya Hospital, Institute of Clinical Pharmacy, Central South University, Changsha 410000, People's Republic of China.
Ying Wang
Ying Wang, Master of Pharmacy, Associate Chief pharmacist, engaged in pediatrics, nutrition clinical pharmacist, Department of Pharmacy, the Second Xiangya Hospital, Institute of Clinical Pharmacy, Central South University, Changsha 410000, People's Republic of China.