Báo cáo y học: " Dietary intake of fish, omega-3, omega-6 polyunsaturated fatty acids and vitamin D and the prevalence of psychotic-like symptoms in a cohort of 33 000 women from the general population"

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Dietary intake of fish, omega-3, omega-6 polyunsaturated fatty acids and vitamin D and the prevalence of psychotic-like symptoms in a cohort of 33 000 women from the general population | Hedelin et al. BMC Psychiatry 2010 10 38 http 1471-244X 10 38 BMC Psychiatry RESEARCH ARTICLE Open Access Dietary intake of fish omega-3 omega-6 polyunsaturated fatty acids and vitamin D and the prevalence of psychotic-like symptoms in a cohort of 33 000 women from the general population Maria Hedelin 1 2 Marie Lof3 Marita Olsson3 4 Tommy Lewander1 Bjorn Nilsson1 Christina M Hultman1 3 and Elisabete Weiderpass2 3 5 Abstract Background Low intake of fish polyunsaturated fatty acids PUFA and vitamin D deficiency has been suggested to play a role in the development of schizophrenia. Our aim was to evaluate the association between the intake of different fish species PUFA and vitamin D and the prevalence of psychotic-like symptoms in a population-based study among Swedish women. Methods Dietary intake was estimated using a food frequency questionnaire among 33 623 women aged 30-49 years at enrolment 1991 92 . Information on psychotic-like symptoms was derived from a follow-up questionnaire in the years 2002 03. Participants were classified into three predefined levels low middle and high frequency of symptoms. The association between diet and psychotic-like symptoms was summarized in terms of relative risks RR and corresponding 95 confidence intervals and was evaluated by energy-adjusted multinomial logistic regression. Results 18 411 women were classified as having a low level of psychotic-like symptoms 14 395 as middle and 817 as having a high level. The risk of high level symptoms was 53 95 CI 30-69 lower among women who ate fish 3-4 times per week compared to women who never ate fish. The risk was also lower for women with a high intake of omega-3 and omega-6 PUFA compared to women with a lower intake of these fatty acids. The effect was most pronounced for omega-6 PUFAs. The RR comparing the highest to the lowest quartile of omega-6 PUFAs intake was 95 CI . The associations were J-shaped with the strongest reduced risk for an .

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