Study of Nutritional Status, Dietary Patterns, and Dietary Quality of Atopic Dermatitis Patients.
- Author:
Yun Mi CHUNG
1
;
Bang Shil KIM
;
Nack In KIM
;
Eun Young LEE
;
Ryowon CHOUE
Author Information
1. Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyunghee University, Seoul, Korea. rwcho@khu.ac.kr
- Publication Type:Original Article
- Keywords:
atopic dermatitis;
nutrients;
food preference;
food frequency;
nutrition status;
dietary quality
- MeSH:
Case-Control Studies;
Chickens;
Coffee;
Coke;
Cucurbita;
Dermatitis, Atopic*;
Developed Countries;
Edible Grain;
Egg Yolk;
Fagopyrum;
Fishes;
Food Preferences;
Fruit;
Garlic;
Humans;
Life Style;
Meat;
Nutritional Status*;
Nutritive Value;
Nuts;
Ovum;
Peas;
Prevalence;
Raphanus;
Riboflavin;
Salmon;
Snacks;
Surveys and Questionnaires;
Thiamine;
Vegetables;
Vitamin E;
Vitamins
- From:The Korean Journal of Nutrition
2005;38(6):419-431
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The prevalence of atopic dermatitis (AD) continues to increase in the industrialized countries related to Western lifestyle and dietary patterns. The purpose of this study was to evaluate the nutritional status, dietary patterns and dietary quality of AD patients. AD patients (n = 50) and gender.age matched healthy control (HC) were studied in case-control clinical trail. Preference and frequencies of consumption for 98 foods were estimated by questionnaires. Dietary pattern, current nutrients intake, and dietary quality were evaluated by the 3-day food records. As a result, anthropometric measurements from HC and AD patients were not significantly different. AD patients had significantly lower preference for buckwheat, some fishes (shellfish, flatfish, salmon), egg yolk, some vegetables (onion, garlic, Chinese-cabbage, radish, pepper, mushroom), coffee, and snack than those of HC had (p < 0.05). AD patients had significantly lower frequency for pea, some fishes (shellfish, herring, flatfish, salmon, codfish), egg, some vegetables (spinach, pumpkin, mushroom), margarine/butter, nuts, coffee and apple juice, fried chicken, coke than those of HC had (p < 0.05). The intake of vitamin B1, vitamin B2 (p < 0.05) and vitamin E (p < 0.001) of AD patients were significantly lower than those of HC. The intake for Ca and Zn of AD patients were remarkably lower than RDA for each nutrient. Moreover, AD patients' index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) of vitamin E, vitamin B1, vitamin B2 were lower than those of HC. AD patients' dietary quality including dietary diversity score (DDS), dietary variety score (DVS), DMGFV (dairy, meat, grain, fruit, vegetable), dietary quality index (DQI) was poor. This results indicate that atopic dermatitis patients had significantly different food preference and food frequency when these were compared with those of healthy people. The dietary diversity, dietary variety and dietary quality of atopic dermatitis patients were very limited.
