Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Study on the qualities of diet and life in Parkinson's disease patients according to their nutritional status

파킨슨병 환자의 영양 상태에 따른 식사의 질 및 삶의 질에 관한 연구

  • Yun, Jae-Hee (Department of Medical Nutrition, Kyung Hee University) ;
  • Lim, Hyun-Jung (Research Institute of Medical Nutrition, Kyung Hee University) ;
  • Woo, Mi-Hye (Nutrition Team, Kyung Hee University Medical Center) ;
  • Ahn, Tae-Beom (Department of Neurology, College of Medicine, Kyung Hee University) ;
  • Choue, Roy-Won (Department of Medical Nutrition, Kyung Hee University)
  • 윤재희 (경희대학교 동서의학대학원 의학영양학과) ;
  • 임현정 (경희대학교 임상영양연구소) ;
  • 우미혜 (경희의료원 영양팀) ;
  • 안태범 (경희의료원 신경과) ;
  • 조여원 (경희대학교 동서의학대학원 의학영양학과)
  • Received : 2011.12.19
  • Accepted : 2012.04.03
  • Published : 2012.06.30
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Abstract

Assessment regarding the nutritional status of Parkinson's disease (PD) patients is important because their nutritional status influences the outcome of disease. The purpose of this study investigated the dietary habits, dietary quality, and quality of life for Korean PD patients according to their nutritional status. Seventy PD patients were recruited from K University Hospital (KMC IRB#0918-07) from February 2010 to October 2011. To diagnose PD, the United Kingdom Parkinson's Society Brain Bank standards were used by a neurology physician. The participants were interviewed and assessed using various tools, including a general questionnaire, anthropometrics, questionnaires for dietary habits, dietary diversity score (DVS), dietary variety score (DVS), diet quality index-international (DQI-I), beck depression inventory (BDI), the Korean version of mini mental state examination (K-MMSE), and 36-item short-form health survey (SF-36). The results of the study were as follows: 1) Most of the PD patients (69.0%) were at risk of malnutrition, and 8.5% and 22.5% of the subjects were malnourished and well-nourished, respectively. 2) Clinical symptoms (swallowing and chewing difficulties) were obvious, and the quality of diet (DDS, DVS, DQI-I) was low in the malnourished group (p < 0.01). 3) The malnourished group had significantly lower scores regarding SF-36 (quality of life) as well as that of cognitive function (p < 0.05). 4) The nutritional status of PD patients was significantly correlated with their depression (p < 0.05) and quality of life (p < 0.01). These results indicate that appropriate nutritional management will improve the nutritional status and quality of life as well as the cognitive function in Parkinson's disease patients.

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References

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