Hotzy Florian, Risch Ladina, Mötteli Sonja
Department of Psychiatry, Psychotherapy and Psychosomatics, Psychiatric Hospital of the University of Zurich, Zurich, Switzerland.
Faculty of Medicine, University of Zurich, Zurich, Switzerland.
Front Psychiatry. 2022 Jun 14;13:906234. doi: 10.3389/fpsyt.2022.906234. eCollection 2022.
Mental disorders are often associated with unhealthy eating behaviors and metabolic comorbidities. This can result in reduced life expectancy and poorer quality of life in people with mental disorders. This study protocol describes an observational study that examines the nutritional status and eating behaviors of people with severe mental illness (SMI) and the need for psychiatric treatment who were between 18 and 65 years old. In addition, the study focuses on possible barriers for healthy eating that have not yet been examined in this population.
A total of 192 study participants will be recruited: 64 inpatients and 64 outpatients from the Psychiatric Hospital of the University of Zurich with SMI as well as 64 healthy individuals from the general population as a control group. The participants will be interviewed regarding their nutritional status, eating behavior, nutrition knowledge, food and cooking skills, personality, attitudes and feelings toward nutrition. In addition, the severity of symptoms and several control variables (e.g., sociodemographic variables and physical activity) will be assessed. For the patient samples, data will comprise routine medical data, and, if available, routine laboratory data. Inpatients will be interviewed once at the beginning of their treatment. Outpatients will be interviewed at the beginning and after 3 months of treatment (same interview questions). Healthy adults of the control group will be interviewed once at any time during the recruitment period.
The described study will identify nutritional needs and possible barriers to healthy eating in patients with mental disorders. The results will help to define recommendations for nutritional risk screening in psychiatric patients and for planning effective nutritional interventions.
精神障碍常与不健康的饮食行为和代谢合并症相关。这可能导致精神障碍患者的预期寿命缩短和生活质量下降。本研究方案描述了一项观察性研究，该研究调查了18至65岁患有严重精神疾病（SMI）且需要接受精神科治疗的患者的营养状况和饮食行为。此外，该研究关注这一人群中尚未得到研究的健康饮食可能存在的障碍。
总共将招募192名研究参与者：来自苏黎世大学精神病医院的64名患有SMI的住院患者和64名门诊患者，以及64名来自普通人群的健康个体作为对照组。将就参与者的营养状况、饮食行为、营养知识、食物和烹饪技能、性格、对营养的态度和感受进行访谈。此外，还将评估症状的严重程度和几个控制变量（如社会人口统计学变量和身体活动）。对于患者样本，数据将包括常规医疗数据，如有可用的，还包括常规实验室数据。住院患者将在治疗开始时接受一次访谈。门诊患者将在治疗开始时和治疗3个月后接受访谈（访谈问题相同）。对照组的健康成年人将在招募期间的任何时间接受一次访谈。
所描述的研究将确定精神障碍患者的营养需求和健康饮食可能存在的障碍。研究结果将有助于确定精神科患者营养风险筛查的建议以及规划有效的营养干预措施。
