_613_628_

 Psychiatr. Pol. 2019; 53(3): 613–628


Ewa Stefańska, Agnieszka Wendołowicz, Beata Konarzewska,
Napoleon Waszkiewicz, Lucyna Ostrowska

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Summary
Aim of the study. The aim of the study was to assess the degree of satisfaction of the daily demand for energy and chosen nutrients in the diets of women with schizophrenia, depending on the nutritional state of the subjects, assessed on the basis of the chosen anthropometric and metabolic parameters.
Methods. The study covered 102 women aged 21-64 (50 women diagnosed with schizophrenia and 52 healthy volunteers) aged 21–64 years. A 24-hour diet recall was used in the quantitative nutritional assessment. The anthropometric and biochemical measurements and the body composition analysis were used in the assessment of the nutritional state.
Results. The food rations of patients diagnosed with schizophrenia were characterized by a significantly higher intake of saturated fatty acids and a lower intake of vitamin C, B12, folates, and sodium as compared to healthy women. It was noted at the same time that the food rations of patients from both groups provided too low amounts of polyunsaturated fatty acids, vitamin D, folates, potassium, calcium, iron, and dietary fiber. Too high intake was observed in the case of vitamin A, B2, B6, sodium, and phosphorus in both groups. Total fat body mass of women with schizophrenia was significantly correlated with intake of saturated fatty acids, whereas the visceral adipose tissue content was significantly correlated with the carbohydrate intake, and the subcutaneous adipose tissue content – with the total fat and saturated fatty acids intake.
Conclusions. The diet of women diagnosed with schizophrenia did not deviate from the diet of healthy persons, although the nutritional mistakes that were made by them suggest to choose the nutritional therapy individually for each patient, after carrying out a detailed nutritional interview.


 

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