El rol de la nutrición en la salud  mental y los trastornos psiquiátricos:  una perspectiva traslacional

Lucero Rico-de la Rosa; Enrique Cervantes-Pérez; Miguel Robledo-Valdez; Gabino Cervantes-Guevara; Guillermo A. Cervantes-Cardona; Sol Ramírez-Ochoa; Alejandro González-Ojeda; Clotilde Fuentes-Orozco; Gabino Cervantes-Pérez; Lorena A. Cervantes-Pérez; Andrea Pérez de Acha Chávez

doi:10.35454/rncm.v5n1.358

Autores/as

Lucero Rico-de la Rosa https://orcid.org/0000-0001-7640-3082
Enrique Cervantes-Pérez Departamento de medicina interna, Hospital Civil de Guadalajara Fray Antonio Alcalde https://orcid.org/0000-0002-6333-9082
Miguel Robledo-Valdez https://orcid.org/0000-0002-2760-8986
Gabino Cervantes-Guevara https://orcid.org/0000-0001-6249-4737
Guillermo A. Cervantes-Cardona https://orcid.org/0000-0003-0180-6201
Sol Ramírez-Ochoa https://orcid.org/0000-0002-1701-7568
Alejandro González-Ojeda https://orcid.org/0000-0003-2935-8703
Clotilde Fuentes-Orozco https://orcid.org/0000-0001-6230-8359
Gabino Cervantes-Pérez https://orcid.org/0000-0002-4389-4353
Lorena A. Cervantes-Pérez https://orcid.org/0000-0003-4062-4718
Andrea Pérez de Acha Chávez https://orcid.org/0000-0002-6275-3038

DOI:

https://doi.org/10.35454/rncm.v5n1.358

Palabras clave:

Trastornos psiquiátricos, Microbiota intestinal, Probióticos, Salud mental, Nutrición, Vitaminas

Resumen

Las enfermedades mentales y los trastornos neurológicos se encuentran entre las principales causas de discapacidad a nivel mundial. En los últimos años, múltiples estudios epidemiológicos han investigado la relación existente entre los patrones dietéticos y el estado mental, con énfasis en la influencia de factores genéticos y ambientales en el desarrollo de dichos trastornos.

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