Dispeptik Semptomları Olan Bireylerin Beslenme Durumlarının ve Yaşam Kalitelerinin Değerlendirilmesi
Öğünç, Yasemin Tuğba
Ambargo Süresi6 ay
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Symptoms of functional dyspepsia are generally known related to nutritional habits but studies about effects of specific foods and nutrients on symptoms are limited. The aim of this study was to evaluate nutritional status and quality of life of subjects with functional dyspepsia and healthy controls. The study included 220 subjects with functional dyspepsia (FD) and 100 healthy controls, aged 18-65 years. Within the scope of the research, general characteristics of the individuals, health status, physical activity levels, anthropometric measurements, dietary intake, meal patterns and quality of life were evaluated. Dyspeptic symptoms commonly experienced by participants in FD group were bloating (85.5%), epigastric pain (84.5%) and burning sensation (84.1%). The mean age of the FD and control group were 42.1±13.5 and 28.5±9.9, respectively (p<0.05). The body mass index of women in the FD group was higher than the control group (27.5 ± 5.7 and 23.5 ± 4.7 kg/m2 respectively, p<0.05) while no significant difference in body mass index of men between groups (p>0.05). Daily number of total meals consumed was 4.3±1.07 in FD group and 4.3±1.09 in control group (p>0.05). The number of main meals consumed by the FD group was lower than the control group (2.5±0.58 and 2.71±0.84 respectively, p<0.05), while the number of snacks was higher in FD group than control (1.8±0.84 and 1.6±0.95 respectively, p<0.05). The daily energy intake of the FD group (1737.4±772.8 kcal) was lower than the control group (1990.1±872.0 kcal) (p<0.05). The percentage of energy from protein in FD and control group was found as 14.4±4.13 and 15.8±4.50, respectively, and from fat 41.1±9.62 and 45.1± 9.50, respectively (p<0.05 for each). The percentage of energy from carbohydrate was 44.5±10.37 in FD group and 39.2±10.40 in control group (p<0.05). Total FODMAP (excluding lactose) intake was 3.0±2.61 g in the FD group and 2.9±2.42 g in the control group while total FODMAP (including lactose) in the FD group was 7.4±5.1 g and control group was 9.0±7.4 g (p>0.05 for each). In terms of quality of life, there was no difference between the groups in terms of emotional role limitations (p>0.05) while physical functionality, physical role limitations, body pain, social functionality, mental health, vitality and overall health perception were statistically lower in FD group than control (p<0.05). Although functional dyspepsia is not a life-threatening disease, living symptoms have negative effects on quality of life. Considering that diets that are too strict and difficult to adherence can also decrease the quality of life of the individuals, it should be aimed to increase the quality of life of the individuals with proper medical nutritional therapy and consultation of healthy nutritional pattern that will help to improve the symptoms.