Gluten sensitivity and relationship to psychiatric symptoms in people with schizophrenia.
Gluten sensitivity and relationship to psychiatric symptoms in people with schizophrenia.
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DOI：
10.1016/j.schres.2014.09.023
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发表时间：
2014-11
影响因子：
4.5
通讯作者：
Kelly, Deanna L.
中科院分区：
文献类型：
--
作者：
Jackson, Jessica;Eaton, William;Cascella, Nicola;Fasano, Alessio;Santora, Debby;Sullivan, Kelli;Feldman, Stephanie;Raley, Heather;McMahon, Robert P.;Carpenter, William T., Jr.;Demyanovich, Haley;Kelly, Deanna L.
麸质敏感性和精神分裂症之间的关系越来越引起人们的兴趣，解释这种关系的新机制也在继续被描述。我们对100名精神分裂症患者的研究与100名匹配的对照组相比，重复了更高的麸质敏感性患病率和更高的抗麦胶蛋白IgG抗体水平（2.9±7.7比1.3±1.3,p = 0.046，年龄控制）。此外，我们检查了精神分裂症组的症状，发现虽然抗麦胶蛋白抗体升高的人的阳性症状明显较低（AGA; 4.11±1.36 vs. 6.39±2.99,p = 0.020），但抗体阳性和阴性组之间没有明显的临床特征差异。因此，确定精神分裂症患者可能受益于无麸质饮食仍然可能仅通过血液检查。
The relationship between gluten sensitivity and schizophrenia has been of increasing interest and novel mechanisms explaining this relationship continue to be described. Our study in 100 people with schizophrenia compared to 100 matched controls replicates a higher prevalence of gluten sensitivity and higher mean antigliadin IgG antibody levels schizophrenia (2.9 ± 7.7 vs. 1.3 ± 1.3, p = 0.046, controlled for age). Additionally, we examined symptoms within the schizophrenia group and found that while positive symptoms are significantly lower in people who have elevated antigliadin antibodies (AGA; 4.11 ± 1.36 vs. 6.39 ± 2.99, p = 0.020), no robust clinical profile differentiates between positive and negative antibody groups. Thus, identifying people in schizophrenia who may benefit from a gluten-free diet remains possible by blood test only.
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