Ministry of Health, Manama, Bahrain.
College of Medicine and Medical Sciences, Arabian Gulf University, Manama, Bahrain.
Nutrients. 2019 Aug 11;11(8):1867. doi: 10.3390/nu11081867.
Several studies have indicated that chronic low-grade inflammation is associated with the development of schizophrenia. Given the role of diet in modulating inflammatory markers, excessive caloric intake and increased consumption of pro-inflammatory components such as calorie-dense, nutrient-sparse foods may contribute toward increased rates of schizophrenia. This study aimed to examine the association between dietary inflammation, as measured by the dietary inflammatory index (DII), and schizophrenia.
A total of 120 cases attending the out-patient department in the Psychiatric Hospital/Bahrain were recruited, along with 120 healthy controls matched on age and sex. The energy-adjusted DII (E-DII) was computed based on dietary intake assessed using a comprehensive food frequency questionnaire (FFQ). Logistic regression was used to estimate odds ratios and 95% confidence intervals, adjusting for potential confounders including age, sex, body mass index, education, employment, diabetes, hypertension, and cardiovascular disease with E-DII expressed both as a continuous variable and categorized as quartiles.
The mean E-DII score for the entire sample was 1.79 ± 1.52, indicating a generally pro-inflammatory diet. The cases with schizophrenia appeared to have a higher E-DII score compared to controls: 1.99 ± 1.39 vs. 1.60 ± 1.38, respectively ( = 0.009). For every one unit increase in the E-DII score, the odds of having schizophrenia increased by 62% (OR 1.62; 95% CI 1.17-2.26). Similarly, increased risk was observed when the E-DII was used as quartiles, with participants in most pro-inflammatory quartile 4 being nearly 6 times more likely to be schizophrenic than participants in the most anti-inflammatory group quartile 1 (OR 5.96; 1.74-20.38; -trend = 0.01).
The data suggest that a pro-inflammatory diet, as indicated by increasing E-DII score, is associated with schizophrenia. This is the first study to examine the association between the DII and schizophrenia in a Middle Eastern population. Although these results are consistent with findings from research conducted in depression, additional studies are required before generalizing the findings to other populations.
多项研究表明，慢性低度炎症与精神分裂症的发展有关。鉴于饮食在调节炎症标志物方面的作用，过量的热量摄入和增加摄入高热量、营养稀疏的促炎成分，如卡路里密集、营养稀疏的食物，可能会导致精神分裂症发病率增加。本研究旨在探讨饮食炎症与精神分裂症之间的关系，饮食炎症指数（DII）可衡量饮食炎症。
共招募了 120 名在巴林精神病院门诊部就诊的病例和 120 名年龄和性别相匹配的健康对照者。根据使用综合食物频率问卷（FFQ）评估的饮食摄入，计算出能量调整后的 DII（E-DII）。使用逻辑回归估计比值比和 95%置信区间，调整了潜在的混杂因素，包括年龄、性别、体重指数、教育、就业、糖尿病、高血压和心血管疾病，E-DII 表示为连续变量和分为四分位数。
整个样本的平均 E-DII 评分 1.79±1.52，表明饮食通常具有促炎作用。与对照组相比，患有精神分裂症的病例似乎具有更高的 E-DII 评分：1.99±1.39 与 1.60±1.38 相比（=0.009）。E-DII 评分每增加一个单位，患精神分裂症的几率增加 62%（OR 1.62；95%CI 1.17-2.26）。同样，当 E-DII 用作四分位数时，也观察到了更高的风险，与最抗炎组四分位数 1 的参与者相比，处于最促炎四分位数 4 的参与者患精神分裂症的可能性几乎高出 6 倍（OR 5.96；1.74-20.38；-趋势=0.01）。
数据表明，促炎饮食（E-DII 评分增加）与精神分裂症有关。这是第一项在中东人群中检查 DII 与精神分裂症之间关联的研究。尽管这些结果与抑郁症研究的结果一致，但在将这些发现推广到其他人群之前，还需要进行更多的研究。
