Şizofreni Hastalarında Diyetin Toplam Antioksidan Kapasitesinin Değerlendirilmesi

Abstract

Özüağ, G., Evaluation of Dietary Total Antioxidant Capacity in Patients with Schizophrenia, Hacettepe University, Graduate School of Health Sciences Community Nutrition Programme, Master of Sciences Thesis, Ankara, 2019. The aim of this study to investigate the effect of dietary total antioxidant capacity on oxidative damage in patients with schiophrenia. A total of 70 volunteers who meet study inclusion criteria, between the ages of 25-55 years old, 40 patients with schizophrenia registered in Keçiören Educatin and Research Hospital Community Mental Health Services and 30 healthy individuals were included in this study. General characteristics of individuals and dietary habits were examined, three consecutive day food consumption and 24-hour retrospective physical activity were recorded. Anthropometric measurements of participants were taken; some routine blood parameters were recorded from the patient files. 8-OHdG of the oxidative damage marker analysis was performed with the serum samples from the remaining blood. Dietary energy, macro and micro nutrient intake, dTAC values and oxidative balance scores were calculated with daily average amounts obtained from food consumption records. The percentages of daily dietary fiber, n-3 fatty acids, niacin, pyridoxine, magnesium, iron, zinc intake deficiency were higher in schizophrenia patients than healthy individuals (p<0.05). According to dTAC values calculated from different databases; Carlsen and Pellegrini FRAP (Ferric reducing antioxidant power), TEAC (Trolox equivalent antioxidant capacity), H-ORAC (Hydroxyl radical antioxidant capacity) values were found significantly lower in schizophrenia patients than healthy individuals (respectively p=0.010, p=0.024, p=0.020, p=0.045). Total oxidative balance score was similar in patients with schizophrenia and healthy individuals (p=0.379). The percentages of the body weight increases in the last six months were 80% and 30% in schizophrenia patients and healthy individuals, respectively (p=0.015). The 77.5% of patients with schizophrenia and 40.0% of healthy individuals were sedentary with regards to physical activity levels (p=0.006). 8-OHdG levels which are an indicator of oxidative DNA damage were higher in schizophrenic patients than healthy individuals, but this difference was not significant (p=0.099). There was no significant relationship between serum 8-OHdG levels and dTAC values calculated by different analysis methods (p>0.05). In conclusion, schizophrenia patients had low dTAC values, low levels of physical activity and high oxidative damage. In order to prevent the morbidity risk of schizophrenia patients, the diet and physical activities should followed periodically. Also, the TAC content of the diet should be increased by providing a variety of foods that suitable for the diet of the patients and the quality of life should be increased by supporting moral and motivation of the patients. Key Words: Schizophrenia, nutritional status, physical activity level, antioxidant, oxidative stress.