TY - JOUR T1 - Randomized controlled trial of a gluten-free diet in patients with schizophrenia positive for antigliadin antibodies (AGA IgG): a pilot feasibility study JF - Journal of Psychiatry and Neuroscience JO - J Psychiatry Neurosci SP - 269 LP - 276 DO - 10.1503/jpn.180174 VL - 44 IS - 4 AU - Deanna L. Kelly AU - Haley K. Demyanovich AU - Katrina M. Rodriguez AU - Daniela Čiháková AU - Monica V. Talor AU - Robert P. McMahon AU - Charles M. Richardson AU - Gopal Vyas AU - Heather A. Adams AU - Sharon M. August AU - Alessio Fasano AU - Nicola G. Cascella AU - Stephanie M. Feldman AU - Fang Liu AU - MacKenzie A. Sayer AU - Megan M. Powell AU - Heidi J. Wehring AU - Robert W. Buchanan AU - James M. Gold AU - William T. Carpenter, Jr. AU - William W. Eaton Y1 - 2019/07/01 UR - http://jpn.ca/content/44/4/269.abstract N2 - Background: Approximately one-third of people with schizophrenia have elevated levels of antigliadin antibodies of the immunoglobulin G type (AGA IgG) — a higher rate than seen in healthy controls. We performed the first double-blind clinical trial of gluten-free versus gluten-containing diets in a subset of patients with schizophrenia who were positive for AGA IgG.Methods: In this pilot feasibility study, 16 participants with schizophrenia or schizoaffective disorder who had elevated AGA IgG (≥ 20 U) but were negative for celiac disease were admitted to an inpatient unit for a 5-week trial. All participants received standardized gluten-free meals and were randomized in a double-blind fashion to receive a shake containing 10 g of gluten flour or 10 g of rice flour each day. Participants were rated for psychiatric, cognitive and gastrointestinal symptoms at baseline and end point.Results: Of the 16 participants, 14 completed the 5-week trial (2 discontinued early for administrative reasons). Compared with participants on the gluten-containing diet, participants on the gluten-free diet showed improvement on the Clinical Global Impressions scale (Cohen d = −0.75) and in negative symptoms (Cohen d = −0.53). We noted no improvement in positive or global cognitive symptoms, but did observe an improvement in attention favouring the gluten-free diet (Cohen d = 0.60). Robust improvements in gastrointestinal adverse effects occurred in the gluten-free group relative to the gluten-containing group. Adverse effects were similar between groups.Limitations: This study was limited by its small sample size; larger studies are needed.Conclusion: This feasibility study suggests that removal of gluten from the diet is associated with improvement in psychiatric and gastrointestinal symptoms in people with schizophrenia or schizoaffective disorder. ER -