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  • 9 - Nutritional factors and schizophrenia

  • Edited by Matcheri S. Keshavan, University of Pittsburgh, James L. Kennedy, Clarke Institute of Psychiatry, Toronto, Robin M. Murray, Institute of Psychiatry, London
  • Book:
    Neurodevelopment and Schizophrenia
    Published online:
    04 August 2010
    Print publication:
    18 November 2004, pp 156-173

  • 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.