NUTRITIONAL PROFILE AND CONSUMPTION OF INFLAMMATORY AND ANTI-INFLAMMATORY FOODS BY PATIENTS TREATED IN A PSORIASIS OUTPATIENT CLINIC OF A HEALTH-SCHOOL UNIT IN ITAJAÍ, SC, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2015.18381Keywords:
Psoriasis. Food. Nutritional Status. Inflammation.Abstract
Psoriasis is a hereditary inflammatory skin disease mediated byT cells that may suffer environmental influences. Psoriasis andobesity have a common underlying pathophysiology, suggestingthat obesity follows psoriasis, not the contrary. Furthermore,there is evidence that certain nutrients with anti-inflammatoryfunction can assist in the treatment of psoriasis. This study aimedto evaluate the nutritional status and food intake of inflammatoryand anti-inflammatory patients with psoriasis seen at a Health-School Unit of Itajaí-SC, from May to August 2014. The assistedpatients were evaluated through a semi-structured questionnairewith identification, socioeconomic, lifestyle habit and frequencyof (inflammatory and anti-inflammatory) food consumptiondata, and an assessment of the nutritional status was carriedout . A statistical analysis was performed using STATA 13.0 andthe association between the categorical variables was evaluatedby Pearson’s chi-square test or Fisher’s exact test. Overweightprevailed in 61% of the patients, 22% were overweight and 39%were obese. The results demonstrate that garlic (97%) and olive oil(53%) were anti-inflammatory foods consumed more frequently,while others had lower food consumption. When asked aboutthe use of inflammatory foods, the most mentioned ones werebeef, with 58%, followed by coffee (45%); other foods showed norelevant consumption. Considering the magnitude of the studiedsubject, it is essential to develop researches and studies relatedto the nutritional status of patients diagnosed with psoriasis andto determine the consumption of foods that can help to improvethe treatment of this pathology.
DOI: 10.12957/demetra.2015.18381
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