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KMID : 0381020050380060419
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Korean Journal of Nutrition
2005 Volume.38 No. 6 p.419 ~ p.431
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Study of Nutritional Status, Dietary Patterns, and Dietary Quality of Atopic Dermatitis Patients
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Chung Yun-Mi
Kim Bang-Shil
Kim Nack-In
Lee Eun-Young
Choue Ryo-Won
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Abstract
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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 B_1, vitamin B_2 (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 B_1, vitamin B_2 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.
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KEYWORD
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atopic dermatitis, nutrients, food preference, food frequency, nutrition status, dietary quality
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