Multipl Skleroz Hastalarının Hijyen ve Yemek Hazırlama Konusundaki Bilgi Düzeyleri: Bir Olgu-Kontrol Çalışması

Abstract

Amaç: Multipl skleroz (MS), etiyolojisinde beslenme, yaşam tarzı, enfeksiyonlar ve hijyen gibi çevresel faktörlerin rol oynadığı düşünülen kronik inflamatuvar bir hastalıktır. Bu çalışmada, MS hastaları ile sağlıklı bireylerin kişisel hijyen, besin hijyeni ve besin hazırlama uygulamalarının karşılaştırılması amaçlanmıştır.

Gereç ve Yöntemler: Bu vaka-kontrol çalışması, Ocak–Haziran 2017 tarihleri arasında Marmara Üniversitesi Eğitim ve Araştırma Hastanesi Nöroloji Anabilim Dalı Multipl Skleroz Kliniği’nde yürütülmüştür. McDonald kriterlerine göre tanı almış 100 MS hastası ile yaş ve cinsiyet açısından eşleştirilmiş 60 sağlıklı kontrol çalışmaya dahil edilmiştir. Kişisel hijyen, besin hijyeni ve besin hazırlama uygulamalarına ilişkin veriler yapılandırılmış yüz yüze anketlerle toplanmıştır. Kategorik değişkenler ki-kare testi ile analiz edilmiş, p<0,05 anlamlı kabul edilmiştir.

Bulgular: El yıkama sıklığı, banyo alışkanlıkları ve hayvan teması gibi kişisel hijyen uygulamaları açısından gruplar arasında anlamlı fark bulunmamıştır. Buna karşın, bazı besin hijyeni uygulamalarında anlamlı farklılıklar saptanmıştır. Sebzelerin sirke ile bekletilerek yıkanması MS hastalarında kontrol grubuna göre daha sık bildirilmiştir (%42,0’ye karşı %25,0; p=0.045). Ayrıca etin yağda kızartılarak pişirilmesi MS grubunda daha yaygın bulunmuştur (p=0,011).

Sonuç: MS hastaları ile sağlıklı bireylerin kişisel hijyen uygulamaları benzer bulunurken, besin hijyeni ve pişirme yöntemlerinde farklılıklar saptanmıştır; bu farklılıkların MS için değiştirilebilir çevresel risk faktörleri olabileceği düşünülmektedir. Daha geniş örneklemli ve güncel verilerle yapılacak çalışmalara ihtiyaç vardır.

Keywords

• Multipl skleroz
• hijyen
• besin hijyeni

Knowledge Levels of Multiple Sclerosis Patients in Hygiene and Food Preparation: A Case-Control Study

Abstract

Aim: Multiple sclerosis (MS) is a chronic inflammatory disease of the central nervous system in which environmental factors such as nutrition, lifestyle, infections, and hygiene may contribute to its etiology. This study aimed to compare personal hygiene, food hygiene, and food preparation practices between MS patients and healthy individuals.

Material and Methods: This case–control study was conducted between January and June 2017 at the Multiple Sclerosis Clinic of the Department of Neurology, Marmara University Training and Research Hospital. A total of 100 patients diagnosed with MS according to the McDonald criteria and 60 age- and sex-matched healthy controls were included. Data regarding personal hygiene, food hygiene, and food preparation practices were collected using structured face-to-face questionnaires. Categorical variables were analyzed using chi-square tests, and statistical significance was accepted as p<0.05.

Results: No significant differences were observed between MS patients and controls regarding personal hygiene practices, including handwashing frequency, bathing habits, and animal contact. However, significant differences were found in some food hygiene practices. Washing vegetables by soaking them in vinegar was more common among MS patients than controls (42.0% vs. 25.0%; p=0.045). In addition, frying meat in oil was reported more frequently in the MS group (p=0.011).

Conclusion: While personal hygiene practices were similar between MS patients and healthy individuals, differences were identified in food hygiene and cooking methods. These differences may represent modifiable environmental risk factors for MS. Further studies with larger sample sizes and up-to-date data are needed.

Keywords

• Multiple Sclerosis
• hygiene
• food hygiene

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