Objective: this study aims to comprehensively compare neuropsychological, psychopathological, anthropometric, biochemical, pharmacological, and lifestyle variables between 27 male schizophrenic patients (SZ group) and 30 age- and sex-matched healthy male controls (HC group). Methods: participants underwent a battery of neuropsychological tests including the Trail Making Test (TMT), Stroop Color-Word Interference Test, and Verbal Fluency Test. Psychopathological symptoms in the SZ group were evaluated using the Positive and Negative Syndrome Scale (PANSS). Anthropometric measurements such as body weight, height, BMI, and waist circumference were taken. Biochemical markers measured included fasting glucose, total cholesterol, triglycerides, high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and fasting insulin. Lifestyle factors were assessed through a questionnaire for the study of views and eating habits of people aged 16 to 65. Results: the HC group outperformed the SZ group in the TMT_A test and the Stroop test, but no significant differences were observed in the TMT_B test or in phonemic fluency tests. No correlation was found between age and PANSS scores within the SZ group. Anthropometrically, the SZ group had higher body weight, waist circumference, and BMI, with no difference in height. Biochemically, the HC group had higher HDL cholesterol levels but lower insulin and insulin resistance indices. Pharmacological assessment showed a more significant impact on body weight among SZ patients taking second-generation antipsychotics. Lifestyle factors such as diet and screen time were comparable between groups, but the SZ group reported longer sleep duration and lower leisure time activity. Conclusions: our study highlights distinct neuropsychological, pharmacological, anthropometric, and biochemical differences between male schizophrenic patients and healthy controls. The results underscore the complexity of schizophrenia and point toward the need for a multi-faceted approach to its management and understanding.

Introduction: Growing evidence indicates that diet quality significantly influences metabolic parameters and cognitive functioning. In healthy individuals, higher consumption of minimally processed foods and products rich in omega-3 fatty acids is associated with a more favorable lipid profile and better cognitive performance. Patients with schizophrenia present an increased risk of metabolic disturbances and reduced cognitive functioning. This suggests that this group may be particularly sensitive to nutritional factors. However, relatively few studies have simultaneously examined the relationships between diet, metabolism, and cognitive profile in patients with schizophrenia and healthy individuals. Aim: The aim of the study was to compare the relationships between the frequency of consumption of selected food categories and metabolic parameters (glycemia, lipid profile, and insulin resistance), as well as cognitive functions (Stroop Test, Trail Making Test, and verbal fluency), in patients with schizophrenia and healthy men. Methods: The study included 21 patients with schizophrenia and 20 healthy men. All participants completed a questionnaire assessing the frequency of food consumption. Blood samples were collected to determine glucose, insulin, HDL, LDL, and triglyceride levels, and the HOMA-IR index was calculated. Cognitive functioning was assessed using the Stroop Test (RCNb, NCWd) and the Trail Making Test (TMT-A and TMT-B), which measure psychomotor speed and visuospatial working memory, respectively, and the verbal fluency test (semantic and phonological). Correlation analyses were performed separately in both groups. Due to the small sample size, all correlations are treated as exploratory and are analyzed with correction for multiple comparisons. Results: Exploratory analyses identified several patterns of associations between the frequency of consumption of selected food categories, metabolic parameters, and cognitive performance in both healthy men and patients with schizophrenia. The observed patterns differed between groups, suggesting that clinical status and treatment-related factors may modify diet–metabolism–cognition relationships. These findings highlight potential pathways linking dietary habits with metabolic and cognitive outcomes and provide a basis for further hypothesis-driven research. Conclusions: Diet quality may be related to metabolic status and cognitive functioning. However, the pattern of these associations differs between patients with schizophrenia and healthy individuals. The findings suggest that diet may play a role in metabolic health and cognitive functioning, particularly in clinical populations.