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The British Journal of Psychiatry (2005) 187: 346-351
© 2005 The Royal College of Psychiatrists

Dietary improvement in people with schizophrenia

Randomised controlled trial

ROBIN G. McCREADIE, DSc

Department of Clinical Research, Crichton Royal Hospital, Dumfries

CIARA KELLY, MRCPsych

Leverndale Hospital, Glasgow

MOIRA CONNOLLY, MRCPsych

Gartnavel Royal Hospital, Glasgow

SUE WILLIAMS, BA

Department of Clinical Research, Crichton Royal Hospital, Dumfries

GWEN BAXTER, BSc

Dumfries & Galloway Royal Infirmary, Dumfries

MICHAEL LEAN, MD

Department of Human Nutrition, Glasgow Royal Infirmary, Glasgow

JOHN R. PATERSON, PhD

Dumfries & Galloway Royal Infirmary, Dumfries, UK (died November 2004)

Correspondence: Professor R. G. McCreadie, Director of Clinical Research, Crichton Royal Hospital, Dumfries DG1 4TG, UK. Tel: +44 (0)1387 244 000; fax: +44 (0)1387 257 735; e-mail: robin.mccreadie{at}nhs.net

Declaration Declaration of interest None. Funding Funding detailed in Acknowledgements.

Background People with schizophrenia make poor dietary choices.

Aims To measure the impact of giving free fruit and vegetables for 6 months on eating habits in schizophrenia.

Method We randomly allocated102 people with schizophrenia in two areas of Scotland to receive free fruit and vegetables for 6 months, supported by instruction in meal planning and food preparation; free fruit and vegetables alone; or to continue as before. Diet was assessed using the Scottish Health Survey questionnaire. Blood samples to measure micronutrients were taken and mental state, body massindex, level of physical activity and future risk of coronary heart disease (CHD) were assessed.

Results After the intervention, those who received free fruit and vegetables, or free fruit and vegetables and associated instruction, were consuming significantly more fruit and vegetables than those in the treatment as usual group. Consumption fell to pre-intervention levels 12 months after the intervention stopped. There was no between-group difference at any time in blood micronutrients, body mass index, physical activity or risk of CHD.

Conclusions The diet of people with schizophrenia improved when they were given free fruit and vegetables but this was given free fruit and vegetables butthis was not sustained after withdrawal of the intervention. A support programme added no benefit.


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