TITLE:
Genetic and dietary factors related to schizophrenia
AUTHORS:
Karl L. Reichelt, Michael L. G. Gardner
KEYWORDS:
Schizophrenia; Peptides; Antibodies; Food Proteins
JOURNAL NAME:
Open Journal of Psychiatry,
Vol.2 No.1,
December
31,
2011
ABSTRACT: Biochemical, immunological and epidemiological evidence increasingly support the suggestion that there is a causal relationship between gluten/gliadin and schizophrenia as originally proposed by F. C. Dohan. Furthermore the necessary physiological mechanisms exist to explain a mechanism involving bioactive peptides from these proteins, and these show that this mechanism is possible and probable in at least in a substantial subgroup of schizophrenic patients. Evidence shows a fairly strong genetic disposition, and it must be recognised that any genetic mechanism must implicate altered chemistry and function of proteins. Evidence supports the likelihood that dietary intervention is beneficial for some, and this demands further investigation. A similar conclusion may apply to autism spectrum conditions.