Akademik Veri Yönetim Sistemi
44 th ESPEN Congress, Vienna, Avusturya, 3 - 06 Eylül 2022, cilt.54, ss.672
Rationale: Familial Mediterranean Fever (FMF) is a rheumatic disease with high prevalence especially in societies living in the Eastern Mediterranean basin (Jewish, Armenian, Arab, Greek and Turkish). This pilot study aimed to evaluate the anthropometric measurements and nutritional status of FMF patients.
Methods: In the study, children between the ages of 10-19, who were followed up in the Erciyes University Hospital Pediatrics Rheumatology Polyclinic for at least 6 months and had no attack in the last two weeks, were included in the study. Demographic information, health information and nutritional habits, anthropometric measurements and 3-day food consumption record were taken by the researcher by interviewing the children face to face. The WHO Antro Plus program was used when calculating the z-score values of the children.
Results: In this study, 50 children with FMF (58% girls) were evaluated. The mean age of these children is 14.5±0.4. It was reported that 30% of the children skipped the main meal and most frequently skipped breakfast. The children's body weight, height, waist circumference, body fat percentage and body mass index (BMI) values were 54.5±16.3 kg, 160.5±12.3 cm, 68.6±12.1 cm, 21.6 ±8.9 and 20.8±4.6 kg/m2 respectively. The mean height-for-age z-scores (HAZ) of the children are -0.12 ±1.05 (range,-1.95-2.25), and the mean BMI z-score is 0.13±1.35. According to the 5-19 age HAZ and BMI z score classification of the WHO, 56 % of the children were of normal height and 20% were underweight, 52% were normal weight. According to DRI, it was found that adolescents with FMF who participated in the study met 82.4±18.2% of energy, 76.5±22.1% of carbohydrates, and 96.1±31.7% of protein.
Conclusion: According to the results, patients with FMF are at risk of malnutrition and one out of every five children is at malnutrition. It has been determined that the energy and nutrients taken daily are at a sufficient level according to the Dietary Reference Intake.