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KMID : 0123420080130010080
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Korean Journal of Community Nutrition
2008 Volume.13 No. 1 p.80 ~ p.90
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Effects of Medical Nutrition Therapy on Dietary Quality, Plasma Fatty Acid Composition and Immune Parameters in Atopic Dermatitis Patients
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Kim Bang-Shil
Kim Yun-Young
Park Jin-Hee
Kim Nack-In
Choue Ryo-Won
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Abstract
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Atopic dermatitis (AD) is one of the major public health problem. It has been reported that the prevalence of AD in
children and adults are 10-20% and 1-3%, respectively. Westernization of food habits, urbanization, and environmental
pollution are contributing factors toward the recent rise in prevalence. Excessive dietary restriction leads to chronic
malnutrition in atopic dermatitis patients. The purpose of this study was to investigate the effects of medical nutrition
therapy (MNT) on quality of diet and blood immune parameters in atopic dermatitis patients. The 19 atopic dermatitis
patients (7 men and 12 women) admitted to K University Medical Center were studied. During the 12 weeks of
intervention, the subjects were given MNT by a dietitian for 30-45 minutes every other week. MNT was comprised
with general dietary therapy, intake of balanced meals, emphasis on n-3 fatty acid contents in foods, and food
allergies. Anthropometric and dietary assessment and blood analysis were taken at baseline and after 12 weeks of
MNT. After 12 weeks of MNT, the subjects’ dietary qualities, including dietary diversity score (DDS), meal balance
score (MBS) and dietary variety score (DVS) were significantly increased (p < 0.05). According to significantly
increased intake of EPA and DHA, dietary n-6/n-3 fatty acid ratio decreased to the recommended level for the atopic
dermatitis patients (p < 0.05). These changes of dietary fatty acid consumption were reflected erythrocyte fatty acid
composition. After 12 weeks of MNT, serum levels of IgE and IL-4 levels were significantly decreased, however, the
levers of INF-γ, WBC, lymphocyte and TLC were not changed. As a conclusion, the individualized MNT improved
the quality of diet in atopic dermatitis patients thereby influenced RBC fatty acid composition and IgE and IL-4
levels. (Korean J Community Nutrition 13(1) : 80~90, 2008)
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KEYWORD
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atopic dermatitis, nutrition counseling, quality of diet, fatty acid, immune parameter
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