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Development of an anti-inflammatory diet for first-episode psychosis (FEP): a feasibility study protocol
Research indicates that inflammation may contribute to the development of psychosis, even in its early stages, suggesting that anti-inflammatory treatments could also help manage the high rates of metabolic diseases in this group. This study by Kennedy et al. (2024) aims to create a practical anti-inflammatory diet intervention (DI) tailored for individuals experiencing first-episode psychosis (FEP). Participants eligible for the FEP study are aged 15 to 30. A multi-phase strategy is being used to develop the anti-inflammatory diet intervention (DI), which involves both the actual implementation of the anti-inflammatory diet intervention (DI) and the recruitment of focus groups to evaluate the viability of nutritional education and dietary measurements. The study consists of three phases: Development Phase, Formative Phase, and Feasibility Phase. The development phase has led to the design of a flexible anti-inflammatory diet intervention (DI) for FEP, which has been informed by existing nutritional research and feedback from healthcare providers. The study has just completed the Formative Phase, in which eligible participants were recruited for focus groups to gather insights into their dietary habits, preferences, and food environments to enhance the DI further. Insights from the earlier phases have guided the current Feasibility Phase, during which the novel DI is being tested with a small group of FEP participants (N = 12) to evaluate its acceptability from their lived experience. Additionally, inflammatory biomarkers, metabolic health, and symptomatology changes will be monitored. [NPID: First-episode psychosis, inflammation, dietary intervention, nutrition, protocol]
Year: 2024
