TY  - JOUR
TI  - Evaluation of food consumption and physical activity status in patients with schizophrenia
AB  - Purpose: Unhealthy lifestyle factors make up a significant proportion of the factors that cause high morbidity and mortality risk. The life span of patients with schizophrenia is 10–20 years less than that of the general population due to lifestyle-related diseases. The aim of this study is to compare with healthy individuals the nutritional habits, nutritional status, and physical activity levels of schizophrenic patients. Materials and Methods: The study was conducted on 25–55-year-old 40 patients diagnosed with schizophrenia or schizoaffective disorders and 30 healthy controls matched for age and gender. Data on sociodemographic characteristics and nutritional habits, three-day food consumption and a 24-hour retrospective physical activity records were collected.  Results: Dietary energy, protein, total fat, cholesterol, and fiber intakes were found to be lower only in female schizophrenia patients than in their healthy counterparts. Patients with schizophrenia presented with lower intakes of dietary thiamine, niacin, iron, and zinc compared to healthy controls. Patients with schizophrenia recorded lower physical activity levels compared to healthy controls (1.59±0.22 and 1.77±0.17 respectively ).  Conclusion: Unhealthy diet and sedentary life observed in patients with schizophrenia can lead to the development of serious medical comorbidities and to an increase in the side effects of antipsychotic medications. Therefore, patients with schizophrenia should be encouraged to consume healthy diets and undertake more physical activities requires the multidisciplinary approach of specialized professionals.
AU  - Karagöl, Gülbin
AU  - Songur, Emrah
AU  - Rakıcıoğlu, Neslişah
DO  - 10.17826/cumj.1239968
PY  - 2023
JO  - Cukurova Medical Journal
VL  - 48
IS  - 2
SN  - 2602-3032
SP  - 409
EP  - 418
DB  - TRDizin
UR  - http://search/yayin/detay/1197731
ER  -