Nutritional status, food intake and cardiovascular disease risk in individuals with schizophrenia in southern Brazil: a case-control study.
OBJECTIVE
To verify food consumption patterns and presence of risk anthropometric parameters in schizophrenic patients, trying to assess some modifiable cardiovascular risk.


METHODS
Twenty-five schizophrenic outpatients, attended at the Hospital de Clínicas de Porto Alegre, Brazil, and 25 healthy controls matched by sex, age and body mass index (BMI) were included. Demographic (age, sex and socioeconomic status), anthropometric (weight, height and waist circumference), clinical (antipsychotics) and dietary consumption data (food frequency questionnaire) were obtained.


RESULTS
There was a 40% frequency of overweight and 40% of obesity as verified by BMI, and 80% of increased risk of metabolic complications as measured by waist circumference. Most of the patients (68%) used atypical antipsychotics and no association was found between the distribution of the nutritional status according to BMI and type of antipsychotic used. There was a higher intake of total calories, calories and protein per kilogram of body weight, percentage of carbohydrates, and lower intake of omega-6, phytosterols, vitamin A and α-tocopherol by cases. Cholesterol and sodium intake did not differ between groups (365 ± 152 mg of cholesterol in cases and 313 ± 146 mg in controls; (3499 ± 1695 mg sodium by cases and 2874 ± 800 by controls).


CONCLUSIONS
In this sample of schizophrenic patients there was a higher intake of calories and lower consumption of α-tocoferol and phitosterols, compared to controls. There was also elevated sodium, and cholesterol intake, and high frequency of overweight and central obesity.
Multidisciplinary Integrated Residency in Health Program with emphasis in Mental Health, Hospital de Clínicas de Porto Alegre, Porto Alegre, Brasil; Food and Nutrition Research Center, Hospital de Clínicas de Porto Alegre/Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil.
Daniela
D
Nunes
Food and Nutrition Research Center, Hospital de Clínicas de Porto Alegre/Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil.
Bianca
B
Eskinazi
Food and Nutrition Research Center, Hospital de Clínicas de Porto Alegre/Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil; Post-Graduation Program in Medicine, Medical Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil.
Fernanda
F
Camboim Rockett
Psychiatric Nursing Service, Hospital de Clínicas de Porto Alegre, Porto Alegre, Brasil.
Vera Beatriz
VB
Delgado
Food and Nutrition Research Center, Hospital de Clínicas de Porto Alegre/Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil; Department of Internal Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brasil. Electronic address: atputp@gmail.com.
Ingrid Dalira
ID
Schweigert Perry
D000293:Adolescent; D000328:Adult; D001938:Brazil; D002318:Cardiovascular Diseases / Q000209:etiology*; D016022:Case-Control Studies; D004032:Diet; D004034:Diet Surveys; D002149:Energy Intake; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009752:Nutritional Status; D009765:Obesity / Q000209:etiology; D050177:Overweight / Q000209:etiology*; D012307:Risk Factors; D012559:Schizophrenia / Q000150:complications*; D055815:Young Adult
Cardiovascular diseases; Enfermedades cardiovasculares; Esquizofrenia; Food intake; Ingesta de alimentos; Obesidad; Obesity; Overweight; Schizophrenia; Sobrepeso