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NUTRITIONAL ASSESSMENT OF PATIENTS WITH PRIMARY PROGRESSIVE DEMENTIA AT THE TIME OF DIAGNOSIS
Irena Martinis
; University Hospital Dubrava, Zagreb, Croatia
Anđelko Vrca
; University Hospital Dubrava, Zagreb, Croatia ; Medical School University of the Mostar, Mostar, Bosnia and Herzegovina
Milenko Bevanda
; Medical School University of the Mostar, Mostar, Bosnia and Herzegovina
Sanja Botić - Štefanec
; University Hospital Dubrava, Zagreb, Croatia
Jasna Bađak
; University Hospital Dubrava, Zagreb, Croatia
Dinka Kušter
; University Hospital Dubrava, Zagreb, Croatia
Tatjana Suttil
; University Hospital Centre Zagreb, Zagreb, Croatia
Mirna Lasić
orcid.org/0000-0002-3347-9711
; University Hospital Dubrava, Zagreb, Croatia
Kim Bolarić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Martina Bituh
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sažetak
Background: patients with different types of dementia may experience changes in nutritional status, which are manifested by
specific eating habits. The aim of this study was to determine the nutritional status and eating habits of patients at the time of
confirmed diagnosis of primary progressive dementia.
Subject and methods: The study included 40 outpatients (63% women) diagnosed with either form of dementia. The mean age at
diagnosis was 776 years and the mean time between the onset of first symptoms of the disease and diagnosis was 3-36 months.
Nutritional assessment was determined at the time of confirmed diagnoses and included dietary habits (non-quantitative modified
food frequency questionnaire (FFQ)), anthropometric (body weight and height and body mass index-BMI) and biochemical
parameters (serum concentrations of vitamin B12, folic acid and 25-hydroxy vitamin D). Dietary habits were collected over a 12-
month period with the help of a spouse or close family member.
Results: The results showed that none of the outpatients were malnourished, the largest number of outpatients (43%) were in the
normal body mass category followed by 33% in the overweight category. The results of this study confirmed previous findings of
higher preference for sweet foods observed in 53% of patients with dementia. Low status of vitamin B12 was observed in 57% of
outpatients, folic acid in 24% and 25 (OH) D in 75% of outpatients. Lower frequency of consumption of dark green leafy vegetables
and lower consumption of poultry meat, fish and eggs could have an impact on nutrient deficiency.
Conclusions: The poor nutritional status of outpatients with primary progressive dementia is associated with unhealthy dietary
habits that may lead to micronutrient deficiencies. Dietary monitoring and intervention should be initiated immediately after the
diagnosis of primary progressive dementia with the goal of reducing nutritional deficiencies and preventing further and more severe
impairment of cognitive function.
Ključne riječi
primary progressive dementia; nutritional status; eating habits; vitamin deficit; malnutrition
Hrčak ID:
272675
URI
Datum izdavanja:
8.2.2022.
Posjeta: 375 *