Romatoid Artrit’li Bireylerin Vücut Kompozisyonlarının ve Beslenme Alışkanlıklarının İncelenmesi: Karşılaştırmalı Bir Çalışma

Öz

Amaç: Bu çalışmanın amacı Romatoid Artrit’li (RA) bireylerin vücut kompozisyonlarını ve beslenme alışkanlıklarını araştırmak ve sağlıklı bireylerle karşılaştırmaktır. Gereç ve Yöntemler: Çalışmaya 64 birey (RA n: 32 ve ort. yaş: 55,18±1,52 yıl; Sağlıklı Grup n: 32 ve ort. yaş: 54,50±1,54 yıl) dahil edildi. Vücut kompozisyonları (vücut kütle indeksi, vücut yağ oranı, iskelet kası kütlesi, iskelet kas kütlesi indeksi) vücut analiz sistemi cihazı (Polosmart PSC12 Prolife) ile, beslenme alışkanlıkları (et/balık tüketimi, kurubaklagil tüketimi, yumurta tüketimi, süt/süt ürünü tüketimi, sıvı tüketimi) çalışmacılar tarafından oluşturulan sorular ile değerlendirildi. Bağımsız grup farklarının karşılaştırılmasında, parametrik test varsayımları karşılandığında Bağımsız Örneklem T testi, karşılanmadığında Mann Whitney U testi kullanıldı. Bulgular: Vücut kompozisyonları karşılaştırıldığında, iskelet kası kütlesi (p=0,001) ve iskelet kas kütlesi indeksinde (p=0,002) sağlıklı grup lehine anlamlı bir fark vardı; fakat vücut kütle indeksi ve vücut yağ oranları benzerdi (p>0,05). Beslenme alışkanlıkları karşılaştırıldığında; süt/süt ürünü (p=0,008), et-balık (p=0,001), kurubaklagil (p=0,008) ve sıvı tüketimleri (p=0,046) sağlıklı grupta daha yüksekti, ancak yumurta tüketimleri benzer idi (p>0,05). Sonuç: RA’lı hastaların sağlıklı kontrollere kıyasla, kas kütlesi daha az ve iskelet kas kütlesi indeks skorları daha düşük ve beslenme düzeyleri daha kötü idi. Bu sonuçlar ışığında, RA’lı bireylerin kas kütlesini artırıcı egzersiz yöntemlerinin yanı sıra beslenme alışkanlıklarını düzenleyen profesyonel merkezlerden destek almasını önermekteyiz

Anahtar Kelimeler

• Romatoid artrit
• Vücut kompozisyonu
• Beslenme alışkanlıkları

Investigation of Body Compositions and Dietary Habits of Patients with Rheumatoid Arthritis: A Case Control Study

Öz

Aim: The aim of this study was to investigate the body composition and dietary habits of patients with Rheumatoid Arthritis (RA) and to compare them with healthy controls. Material and Methods: 64 participants (RA n=32 and mean age: 55.2±1.5 years; Healthy Group n=32 and mean age: 54.5±1.5 years) were included in the study. Body compositions (body mass index, body fat ratio, skeletal muscle mass, skeletal muscle mass index) were evaluated with the body analysis system device (Polosmart PSC12 Prolife) and dietary habits (meat/fish consumption, legumes consumption, egg consumption, milk/dairy product consumption and liquid consumption) were evaluated with questions created by the researchers. In the comparison of independent group differences, the Independent Samples T Test was used when the parametric test assumptions were met, and the Mann Whitney U test was used when the parametric test assumptions were not met.. Results: When comparing body compositions, there was a significant difference in skeletal muscle mass (p=0.001) and skeletal muscle mass index (p=0.002) in favor of the healthy group; but body mass index and body fat ratios were similar (p>0.05). When comparing the dietary habits, milk/dairy product (p=0.008), meat/fish (p=0.001), legumes (p=0.001) and liquid (p=0.046) consumptions were higher in healthy group; but egg consumption was similar (p>0.05) Conclusion: The patients with RA had less muscle mass, lower skeletal muscle mass index scores, and worse nutritional levels compared to healthy controls. In the light of these results, we recommend that patients with RA receive support from professional centers regulating dietary habits, as well as exercise methods that increase muscle mass.

Anahtar Kelimeler

• Rheumatoid arthritis
• Body composition
• Dietary habits

Kaynakça

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