Diet quality in patients with treatment-resistant schizophrenia: time for improving nutritional recommendations

Treatment-resistant schizophrenia (TRS) is a severe psychiatric disorder that is associated with a high level of psychotic symptoms and cognitive deficit as well as poor functioning, and an increased risk of mortality for cardiometabolic diseases. Some studies suggest that lifestyle, particularly diet, could represent a risk factor for obesity and its metabolic complications in these patients.

This cross-sectional study aimed to evaluate diet quality and eating habits in individuals with TRS. Seventeen participants (13M/4F aged 37.8±13 years) were recruited to assess dietary composition and food groups consumption by a 7days food record to assess. In addition, demographic and clinical data were collected.

Most of the participants were overweight/obese (82%) and only 35% performed physical activity. As compared to nutritional recommendations, participants presented an insufficient intake of fiber (15.9±3.2 g/day), vitamins (thiamine, riboflavin, vitamin A, D, and E), minerals (calcium, magnesium, selenium, and iron), and polyunsaturated fatty acids (2.11±0.8%), likely triggered by the low consumption plant-based foods (legumes, fruit, vegetables, and nuts) and fish. Participants exceeded the intake of saturated fatty acids (11.6±3.4%) and cholesterol (242±124 mg/day), and simple sugars (15.2±3.9%) which were mainly related to greater consumption of red meat and processed meat, and sweet foods, respectively.

Individuals with TRS presented low diet quality and did not comply with the nutritional recommendations. These results support the importance of including nutritional assessment in the management of individuals with TRS.