1107S

Psychiatr. Pol. 2017; 51(6): 1107–1120

DOI: https://doi.org/10.12740/PP/74558

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

FREE POLISH FULLTEXT:

Sposób żywienia a stan odżywienia pacjentów z zaburzeniami afektywnymi i schizofrenią

FREE ENGLISH FULLTEXT:
Eating habits and nutritional status of patients with affective disorders and schizophrenia

Summary
Aim. The aim of the study was to assess the nutritional value of the food intake in the group of men and women suffering from recurrent affective disorders and schizophrenia, and also to determine the relation between selected nutritional parameters with anthropometric indices defining the nutritional status of the subjects.
Method. 219 persons participated in the study (61 patients with recurrent depressive disorders, 60 patients with schizophrenia and 98 healthy volunteers). A24-hour dietary recall was used in the quantitative assessment of the diet. Anthropometric and biochemical measurements as well as body composition analysis were used to assess the nutritional status.
Results. It was shown that women with depression and schizophrenia had a significantly higher content of both visceral adipose tissue and subcutaneous adipose tissue as compared with the control group. A diet with a higher content of energy from protein, a higher supply of calcium promoted a lower fat content in the bodies of women suffering from depression (no such relationship was observed in the group of men). In the group of patients with schizophrenia, a diet with a lower supply of energy promoted a lower BMI value, waist circumference, lower waist-hip ratio and a lower fat content in the body.
Conclusions.
An improper energy structure and an improper content of nutrients can, in the future, contribute to the development of many somatic diseases, thus leading to deterioration of life quality of subjects and preventing the maintenance of mental health.


ISSN 0033-2674 (PRINT)

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