Queen's study links lack of certain foods to psychosis in early adulthood

A new study has identified a link between low levels of omega-3s and symptoms of psychosis in early adulthood.

Working in collaboration with researchers from the University of Cambridge and RCSI University of Medicine and Health Sciences, the aim was to identify if, and how, these variations were related to the development of symptoms of psychosis in adults aged 24. The findings revealed that those with persistently higher levels of omega-6 compared to omega-3 fatty acids in their blood, as well as consistently low DHA levels, had more psychotic experiences at age 24 compared to people whose levels remained average over this time period. Psychotic experiences include thoughts of paranoia or hearing sounds others cannot.

David Mongan, academic clinical lecturer at Queen’s University, said: “This inaugural study is important because the results suggest that optimising fatty acid status during crucial stages of development, whether through diet or supplementation, warrants further investigation in relation to reducing psychotic symptoms in early adulthood.”

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