Nutrition is a modifiable factor for intervention in mental disorders. This scoping review characterized nutrition intervention research in mental disorders. A 3-category framework characterized nutrition interventions: Guide (e.g., counselling), Provide (e.g., food provisions), and Add (e.g., supplementation). Nutrition interventions were classified as single-component (e.g., Guide) or complex (e.g., Guide-Provide). Sixty-nine trials met inclusion criteria, 96% were randomized controlled trials. Most commonly diagnosed mental disorders were depressive disorder (i.e., persistent) or major depressive disorder (n = 39), schizophrenia (n = 17), and other psychotic disorders (n = 13). Few trials included patients with anxiety disorders (n = 2) or bipolar disorders (n = 3). Several trials (n = 15, 22%) assessed and implemented nutrition interventions to improve dietary patterns, of which 11 (73%) reported statistically significant and clinically important positive effects of nutrition interventions on mental disorders. The majority of the trials (n = 61, 90%) investigated supplementation, most commonly adding essential fatty acids, vitamins, or minerals. The majority (n = 48, 70%) reported either statistically significant or clinically important effect and 31 (51%) reported both. Though most interventions led to statistically significant improvements, trials were heterogeneous for targeted mental disorders, nutrition interventions, and outcomes assessed. Given considerable heterogeneity, further research from robust and clinically relevant trials is required to support high-quality health care with effective nutrition interventions. Novelty Future research on whole-diet interventions powered to detect changes in mental health outcomes as primary objectives is needed. Dietitians may be an opportunity to improve feasibility and efficacy of nutrition interventions for mental disorder patients. Dietitians may be of value to educate mental health practitioners on the importance of nutrition.

中文翻译：

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精神健康人群的营养干预：范围回顾。

营养是干预精神障碍的可调节因素。这项范围界定的综述描述了精神障碍的营养干预研究。营养干预措施分为3类框架：指南（例如咨询），提供（例如食品）和添加（例如补充）。营养干预分为单一成分（例如指南）或复杂成分（例如指南提供）。69项试验符合纳入标准，其中96％为随机对照试验。最常诊断的精神障碍是抑郁症（即持续性）或重度抑郁症（n = 39），精神分裂症（n = 17）和其他精神病（n = 13）。很少有试验包括患有焦虑症（n = 2）或双相情感障碍（n = 3）的患者。几次试验（n = 15 22％的人评估并实施了营养干预措施以改善饮食习惯，其中11人（73％）报告了营养干预措施对精神障碍具有统计学意义和临床重要意义。大多数试验（n = 61，90％）都研究了补充剂，最常见的是添加必需脂肪酸，维生素或矿物质。多数（n = 48，70％）报告有统计学意义或临床重要作用，有31（51％）报告两者都有。尽管大多数干预措施在统计学上都有显着改善，但针对目标性精神障碍，营养干预措施和评估结果的试验却是异类的。由于存在很大的异质性，因此需要通过有效的临床干预措施进行有力且临床相关的试验进一步研究，以支持高质量的卫生保健。新颖性需要对全饮食干预措施进行未来研究，以便将精神健康结果的变化作为主要目标。营养师可能是一个改善精神障碍患者营养干预措施可行性和有效性的机会。营养师可能对教育精神卫生从业者营养的重要性。