Affiliations: [a]
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ege University, İzmir, Turkey
| [b]
Department of Rheumatology, Faculty of Medicine, Ege University, İzmir, Turkey
Correspondence:
[*]
Corresponding author: Murat Urhan, Faculty of Health Sciences, Ege University Suat Cemile Balcıoğlu Yerleşkesi Anadolu Caddesi İmbatlı Mahallesi No: 346 Karşıyaka/İzmir/Turkey. Tel.: +90232 311 8300; Fax: +90232 342 79 75; E-mail: [email protected]; ORCID: 0000-0002-5812-5493.
Abstract: BACKGROUND:It has been reported that the quality of life and diet quality in individuals with rheumatological diseases are poor and may adversely affect the course of the disease. OBJECTIVE:This study aims to compare the quality of life and diet of individuals with Behçet’s Disease (BD) compared to healthy controls. METHODS:This study was planned as a case-control study, and 60 adult patients with BD were compared with age (±1) and sex paired match healthy controls concerning the quality of life and diet. Diet quality was assessed using nutrient adequacy ratio (NAR) and the mean adequacy ratio (MAR) values calculated from 24 h dietary food recall and obesity was also evaluated by various anthropometric measurements. The Short Form-36 Health Survey (SF-36) was used to evaluate the quality of life (QoL). In addition, the 24-hour physical activities were recorded to calculate physical activity levels (PAL). Data were analyzed by SPSS 25.0 via paired sample t-test and McNemar test. p < 0.05 was deemed significant. RESULTS:The findings showed that cases were more obese (p = 0.005), less physically active (p < 0.001), had lower QoL (p < 0.01 for all subscales) and had higher Beck depression scores (p = 0.001). Controls had higher means of energy (p < 0.001), CHO% (p = 0.025), fat% (p = 0.004), and fiber (p = 0.007) intake and mean MAR value (p < 0.001). CONCLUSIONS:Compared to healthy controls, patients with BD were more obese, had lower QoL and lower diet quality. Therefore, people with BD should be evaluated for comorbid diseases and be supported by health professionals, such as dietitians and psychologists.
