Omega-3 fatty acids related to cognitive impairment in patients with schizophrenia

• Main Authors: Kazumi Satogami, Shun Takahashi, Shinichi Yamada, Satoshi Ukai, Kazuhiro Shinosaki
• Format: Article
• Language: English
• Published: Elsevier 2017-09-01
• Series: Schizophrenia Research: Cognition
• Subjects: Cognitive impairment; Omega-3 fatty acids; Schizophrenia; Social function
• Online Access: http://www.sciencedirect.com/science/article/pii/S2215001317300045

Cognitive impairment is strongly associated with functional outcome in patients with schizophrenia but its pathophysiology remains largely unclear. Involvement of omega-3 fatty acids in the cognitive function of healthy individuals and patients with neuropsychiatric disease has received increasing attention. The aim of this study was to examine the relationship between omega-3 fatty acids with cognitive function, social function, and psychiatric symptoms in patients with schizophrenia. The subjects included 30 patients with schizophrenia or schizoaffective disorder. Psychiatric symptoms, cognitive function, and social function were assessed using the Positive and Negative Syndrome Scale, the Brief Assessment of Cognition in Schizophrenia (BACS), and the Social Functioning Scale (SFS), respectively. Blood serum omega-3 fatty acids were assessed using gas chromatography. The BACS composite score was significantly correlated with blood eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels. In addition, a daily dose of antipsychotic medication was negatively and significantly correlated with the blood DHA level and with the BACS composite score. Step-wise multiple regression analyses demonstrated that the SFS score was significantly associated with the BACS composite score. Our results indicate that reduced blood omega-3 fatty acids are associated with cognitive impairment, which then impacts social functioning outcomes in schizophrenia.