Kennedy Leda, Holt Tiffany, Hunter Anna, Golshan Shahrokh, Cadenhead Kristin, Mirzakhanian Heline
Department of Psychiatry, University of California San Diego, La Jolla, San Diego, CA, United States.
Center for Integrative Medicine, University of California San Diego, La Jolla, San Diego, CA, United States.
Front Nutr. 2024 Jul 26;11:1397544. doi: 10.3389/fnut.2024.1397544. eCollection 2024.
Evidence suggests inflammation plays a role in the pathophysiology of psychosis even in early illness, indicating a potential avenue for anti-inflammatory interventions that simultaneously address high rates of metabolic disease in this population. The aim of this study is to design a novel anti-inflammatory diet intervention (DI) that is feasible to implement in a first-episode psychosis (FEP) population.
Eligible FEP Participants are aged 15-30. The DI is currently being refined through a multi-phase process that includes the recruitment of focus groups that provide insight into feasibility of measures and nutritional education, as well as the implementation of the DI. The phases in the study are the Development Phase, Formative Phase, and the Feasibility Phase.
The Development phase has resulted in the creation of a flexible DI for FEP based on existing research on nutritional health and informed by providers. This study has just completed the Formative phase, recruiting eligible participants to join focus groups that gleaned information about dietary habits, preferences, and food environments to further refine the DI.
Findings from earlier phases have advised the current Feasibility Phase in which this novel DI is being administered to a small cohort of FEP participants ( = 12) to determine acceptability of the DI from a lived experience perspective. Naturalistic changes in inflammatory biomarkers, metabolic health, and symptoms will also be measured.
有证据表明，炎症在精神病的病理生理学中发挥作用，即使在疾病早期也是如此，这表明抗炎干预措施可能是一条途径，可同时解决该人群中高发性代谢疾病问题。本研究的目的是设计一种新型抗炎饮食干预措施（DI），该措施在首发精神病（FEP）人群中实施具有可行性。
符合条件的FEP参与者年龄在15至30岁之间。目前正在通过多阶段过程对DI进行完善，该过程包括招募焦点小组，以深入了解措施的可行性和营养教育情况，以及实施DI。研究阶段包括开发阶段、形成阶段和可行性阶段。
开发阶段基于现有的营养健康研究并在提供者的指导下，为FEP创建了一种灵活的DI。本研究刚刚完成形成阶段，招募符合条件的参与者加入焦点小组，收集有关饮食习惯、偏好和食物环境的信息，以进一步完善DI。
早期阶段的研究结果为当前的可行性阶段提供了参考，在此阶段，这种新型DI正在应用于一小群FEP参与者（n = 12），以从实际经验的角度确定DI的可接受性。还将测量炎症生物标志物、代谢健康和症状的自然变化。
