背景和目的:本研究调查了类风湿关节炎(RA)患者的营养状况和食物消耗对炎症和疾病活动的影响。材料和方法:我们设计了一项横断面观察研究,涉及110例诊断为RA的患者。纳入的患者年龄在18至75岁之间,两年前或更早被诊断出患有类风湿性关节炎,最近8周稳定治疗。人体测量参数的数据,身体质量组成,营养状况,个人食物消费记录,炎症,疾病活动,生活质量,临床,并收集每个研究参与者的实验室参数.患者的评价参数为单纯疾病活动指数(SDAI),临床疾病活动指数(CDAI),全身免疫炎症指数(SII)和个体食物消耗记录。使用生物阻抗装置和卷尺对患者进行身体成分和人体测量。结果:根据体重指数,腰围和腰围与身高比,在我们的研究中,我们发现60%的病人肥胖,80%的人有很高的健康风险,约91%需要营养治疗。膳食总能量摄入之间存在显著负相关,总脂肪,欧米茄3,钙,锌,钴胺素与疾病活动(SDAI,CDAI)。多不饱和脂肪酸之间存在显著负相关,欧米茄3,胡萝卜素,维生素E,硒和SII。此外,欧米茄6和SII之间存在正相关,SDAI,CDAI(p<0.05)。结论:这项研究的结果表明,在RA患者的营养中消耗的食物可能会对其炎症和疾病活动产生影响。
Background and Objectives: This study investigated the impact of nutritional status and foods consumed on inflammation and disease activity in patients with rheumatoid arthritis (RA). Materials and Methods: We designed a cross-sectional observational study, involving 110 patients diagnosed with RA. The patients included were between 18 and 75 years old, diagnosed with rheumatoid arthritis two years ago or earlier, with stable treatment for the last 8 weeks. Data on anthropometric parameters, body mass composition, nutritional status, individual food consumption records, inflammation, disease activity, quality of life, clinical, and laboratory parameters were collected for each study participant. The evaluation parameters of the patients were the simple disease activity index (SDAI), clinical disease activity index (CDAI), systemic immune-inflammation index (SII) and individual food consumption records. A bioimpedance device and measuring tape were used to take body composition and anthropometric measurements of the patients. Results: According to the body mass index, waist circumference and waist-to-height ratio, in our study, we found that 60% of the patients were obese, 80% were at a very high health risk, and approximately 91% were in need of nutritional treatment. There was a significant negative correlation between the dietary intake of total energy, total fat, omega 3, calcium, zinc, cobalamin and the disease activity (SDAI, CDAI). There was a significant negative correlation between polyunsaturated fatty acids, omega 3, carotene, vitamin E, selenium and the SII. Additionally, there was a positive correlation between omega 6 and the SII, SDAI, CDAI (p < 0.05). Conclusions: The results of this study show that the foods consumed in the nutrition of RA patients may have effects on their inflammation and disease activity.