Acceso usuarios
Alfonso Sevillano Jiménez, Guillermo Molina Recio, Juan Antonio García Mellado, Rafael Molina Luque, Manuel Romero Saldaña
Background and objectives: Advances in knowledge have contributed to the global under- standing of nutritional patterns’ influence on mental health. The aim was to determine the impact of a high-symbiotic diet on cardio-metabolic and psychopathological outcomes in schizophrenia.
Methods: A randomised clinical trial (two-arm, double-blind, balanced-block, six-month inter- vention) was conducted on 50 individuals diagnosed with schizophrenia spectrum disorder. The control group received conventional dietary advice individually. The intervention group received intensive dietary advice based on the increasing consumption of food with high symbiotic con- tent (fermented foods, whole grains, green leafy vegetables and fruits high in dietary fibre, among others). Researchers collected data on cardiovascular and psychopathological status at baseline, three and six months. In addition, anthropometric parameters were analysed monthly.
Results: Forty-four subjects were analysed. Compared to the control group, the intervention group demonstrated improvements in the PANSS-GP subscale and the PSP scale scores over 3−6 months (p < 0.05). Anthropometric values were decreased in all the variables (p < 0.05). Systolic blood pressure decreased between 3 and 6 months (p = 0.049).
Conclusions: Nutrition education for increasing the consumption of foods with high symbiotic content has positively impacted the cardio-metabolic and psychopathological profile in patients with schizophrenia spectrum disorders. In addition, advanced practice mental health nurses have been shown to play a prominent role in developing nutrition education and promoting healthy lifestyles in these patients.
© 2024 Sociedad Española de Psiquiatría y Salud Mental. Published by Elsevier España, S.L.U. All rights reserved.
