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Relapsed Schizophrenics: More Rapid Improvement on a Milk- and Cereal-free Diet

Published online by Cambridge University Press:  29 January 2018

F. C. Dohan ,
J. C. Grasberger ,
F. M. Lowell ,
H. T. Johnston  and
Ann W. Arbegast
F. C. Dohan
Affiliation:
William Pepper Laboratory of Clinical Medicine, Hospital of the University of Pennsylvania, Philadelphia, Pennsylvania 19104
Ann W. Arbegast
Affiliation:
Dietetic Service Veterans Administration Hospital, Coatesville, Pennsylvania 19320
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Extract

A number of reports suggest that schizophrenia and coeliac disease (gluten enteropathy) occur in the same individual more often than expected by chance. The latter is an hereditary disease, with marked psychic and somatic symptoms which usually improve when wheat gluten and its analogues in other cereals are not eaten. This possible relationship, and the high correlation of the per cent. changes in wheat plus rye consumption with first admissions for schizophrenia during World War II (unrelated to availability of work, hospital beds and physicians or wartime status of the country), suggest that cereals may also be involved in the pathogenesis of schizophrenia (Dohan, 1, 2).

Type
Short Papers
Information
The British Journal of Psychiatry , Volume 115 , Issue 522 , May 1969 , pp. 595 - 596
Copyright
Copyright © Royal College of Psychiatrists, 1969 

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References

1 Dohan, F. C. (1966). “Cereals and schizophrenia.” Acta psychiat. Scand., 42, 125–152.Google Scholar
2 Dohan, F. C. (1966). “Wartime changes in admissions for schizophrenia.” Ibid., 42, 1–23.Google Scholar
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