Dietary intake of fish, omega-3, omega-6 polyunsaturated fatty acids and vitamin D and the prevalence of psychotic-like symptoms in a cohort of 33 000 women from the general population

Abstract

BackgroundLow intake of fish, polyunsaturated fatty acids (PUFA) and vitamin D deficiency has been suggested to play a role in the development of schizophrenia. Our aim was to evaluate the association between the intake of different fish species, PUFA and vitamin D and the prevalence of psychotic-like symptoms in a population-based study among Swedish women.MethodsDietary intake was estimated using a food frequency questionnaire among 33 623 women aged 30-49 years at enrolment (1991/92). Information on psychotic-like symptoms was derived from a follow-up questionnaire in the years 2002/03. Participants were classified into three predefined levels: low, middle and high frequency of symptoms. The association between diet and psychotic-like symptoms was summarized in terms of relative risks (RR) and corresponding 95% confidence intervals and was evaluated by energy-adjusted multinomial logistic regression.Results18 411 women were classified as having a low level of psychotic-like symptoms, 14 395 as middle and 817 as having a high level. The risk of high level symptoms was 53% (95% CI, 30-69%) lower among women who ate fish 3-4 times per week compared to women who never ate fish. The risk was also lower for women with a high intake of omega-3 and omega-6 PUFA compared to women with a lower intake of these fatty acids. The effect was most pronounced for omega-6 PUFAs. The RR comparing the highest to the lowest quartile of omega-6 PUFAs intake was 0.78 (95% CI, 0.64-0.97). The associations were J-shaped with the strongest reduced risk for an intermediate intake of fish or PUFA. For fatty fish (herring/mackerel, salmon-type fish), the strongest inverse association was found for an intermediate intake (RR: 0.81, 95% CI, 0.66-0.98), whereas a high intake of fatty fish was associated with an increased risk of psychotic-like symptoms (RR: 1.90, 95% CI, 1.34-2.70). Women in the highest compared with the lowest quartile of vitamin D consumption experienced a 37% (95% CI, 22-50%) lower risk of psychotic-like symptoms.ConclusionOur findings raise a possibility that adult women with a high intake of fish, omega-3 or omega-6 PUFA and vitamin D have a lower rate of psychotic-like symptoms.

Hypothesis review: are clathrin-mediated endocytosis and clathrin-dependent membrane and protein trafficking core pathophysiological processes in schizophrenia and bipolar disorder?

“…A large epidemiologic investigation of over 33 000 women concluded that high intake of omega-3 fatty acids during pregnancy decreases the incidence of schizophrenia in the offspring 117 . In vitro,…”

Perfil de ácidos grasos de diversas especies de pescados consumidos en México

“…El EPA desempeña un papel cardioprotector en el cuerpo humano, mientras que el DHA interviene en el desarrollo de tejidos nerviosos, particularmente cerebro y retina (Valenzuela & Videla, 2011). El consumo humano de estos AG aporta beneficios para la salud pues previenen el desarrollo de múltiples patologías, entre las que destaca la enfermedad cardiovascular y eventos coronarios (Brookhyser, 2006; Kris-Etherton, Harris, Lawrence & Nutrition Comittee, 2002;Vrablík, Prusíková, Snejdrlová & Zlatohlávek, 2009); también existe evidencia clínica de su participación benéfica en enfermedades con inflamación crónica (University of Maryland, 2011;Wall, Ross, Fitzgerald & Stanton, 2010); se ha encontrado asociación entre su consumo y la disminución en la aparición de depresión y desórdenes mentales (Hedelin et al, 2010;Sánchez-Villegas, Henríquez, Figueiras, Ortuño, Lahortiga & Martínez-González, 2007), además de que se sugiere que protegen contra lesiones cardiacas y hepáticas asociadas a isquemia (Valenzuela et al, 2011).Al considerar dichos beneficios, las recomendaciones actuales sobre su consumo dadas por la Asociación Americana del Corazón (American Heart Association), sugieren incluir pescado en la dieta cuando menos dos veces por semana (Gidding et al, 2009;Kris-Etherton et al, 2002;Lichtenstein et al, 2006). Los estudios sobre la composición nutrimental de especies marinas de consumo humano permiten conocer las propiedades alimenticias de los peces, y generan información útil para fines terapéuticos y nutricionales (D'Armas, Yáñez, Reyes & Salazar, 2010).…”

Benefits and risks of fish consumption for the human health

“…The researchers found that, in 45 to 70 year-old people, the increase omega-3 of sea origin (EPA -Eicosapentaenoic Acid Consumption and DHA -Docosahexaenoic Acid) consumption was associated with reduction in the risk of cognitive function loss (19%). Hedelin et al 38 also found that the risk of psychotic symptoms was 53% lower in women who consumed fish 3-4 times/week when compared to the ones who hardly consumed it.…”