# Assessing a Possibility of Divergent Metabolic Responses to Diet Adjustment and Changes of Eating Behaviours in Female Schizophrenia Patients

## TL;DR

This study found that diet changes helped most schizophrenia patients improve metabolism, but three sisters showed mixed results without statistical significance.

## Contribution

Highlights divergent metabolic responses to diet adjustments in a small group of female schizophrenia patients.

## Key findings

- Diet adjustments improved metabolic parameters in most participants.
- Three sisters showed increased triglycerides and cholesterol despite lower glucose levels.
- Observed changes were not statistically significant.

## Abstract

Background/Objectives: Individuals with schizophrenia are particularly susceptible to overweight, obesity, and metabolic disorders. This study was aimed at assessing the effects of approved diet adjustments, changed nutrition regimes, and eating behaviours on carbohydrate–lipid metabolism. Methods: This 3-year study involved 52 residents of a 24 h social welfare home for the chronically mentally ill. Diet adjustment involved balancing the diet energy content and nutrition value as well as changing the sources of basic nutrients. Both metabolic (concentrations of glucose, triglycerides, total cholesterol, and its HDL and LDL fractions) and anthropometric (body weight, waist circumference, hip circumference) parameters as well as body composition were monitored. Results: In almost all the subjects, including 12 female schizophrenia patients, diet adjustment and nutrition supervision resulted in beneficial changes in the parameters monitored. The exceptions were three women suffering from schizophrenia, who were sisters, in which glucose concentration declines (5.27 ± 0.22 mmol/L vs. 4.05 ± 0.36 mmol/L) were associated with increased concentrations of triglycerides (0.72 ± 0.17 mmol/L vs. 0.94 ± 0.32 mmol/L), total cholesterol (4.69 ± 0.70 mmol/L vs. 5.44 ± 0.38 mmol/L), and its LDL fraction (2.98 ± 0.65 mmol/L vs. 3.80 ± 0.41 mmol/L), as well as with a decreased HDL cholesterol fraction (1.38 ± 0.04 mmol/L vs. 1.30 ± 0.06 mmol/L). However, the observed changes were not statistically significant. Conclusions: It is concluded that diet adjustment and the improvement of nutrition regimes for people with schizophrenia does not always translate into improved parameters of carbohydrate–lipid metabolism.