I?rritabl bag?ırsak sendromunda (I?BS) du?s?u?k fermente oligosakkarit, disakkarit, monosakkarit ve polioller (FODMAP) ve glütensiz diyetin beslenme durumu, yas?am kalitesi ve gı?s semptomları u?zerine etkilerinin deg?erlendirilmesi
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Tarih
2024
Yazarlar
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Cilt Başlığı
Yayıncı
Nuh Naci Yazgan Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırma, İBS'de düşük FODMAP ve glütensiz diyetin beslenme durumu, yaşam kalitesi ve GİS semptomları üzerine etkilerinin değerlendirilmesi amacıyla 18-65 yaş aralığındaki 55'i kadın 8'i erkek olmak üzere toplam 63 hasta ile yürütülmüştür. Her grupta 21 kis?i olmak u?zere İBS hastaları, kontrol gurubu, düşük FODMAP diyeti grubu ve glütensiz diyet grubu olmak u?zere u?c? gruba ayrılmıs? ve dört hafta arayla toplamda iki kez go?ru?s?meye c?ag?ırılmıs?tır. Bireylerin genel o?zellikleri ve beslenme alıs?kanlıkları sorgulanmıs?, yapılan her bir go?ru?s?mede üç günlük geriye dönük besin tüketim kaydı ve antropometrik ölçümler alınmıştır. İBS Yas?am Kalitesi O?lc?eg?i (İBS-YKÖ), İBS Semptom S?iddet Skoru (İBS-SSS), İBS Görsel Analog Skala (İBS-VAS) ve Bristol Dıs?kılama Skalası Formu uygulanmıs?tır. Düşük FODMAP diyet ve glütensiz diyet grubunda diyet müdahalesi sonrasında İBS-SSS puanları öncesine göre daha düşük bulunurken (p<0,05), Düşük FODMAP diyet ve glütensiz diyet grubunda diyet müdahalesi sonrasında I?BS-YKÖ puanları diyet müdahalesi öncesine göre anlamlı olarak daha yüksek bulunmuştur (p<0,05). Müdahale sonrasında düşük FODMAP diyet ve glütensiz diyet grubunda müdahale öncesine göre İBS-VAS; karın ağrısı, konstipasyon durumu, şişkinlik ve gaz, psikolojik durum ve gastrointestinal problemler için verdikleri yanıtlarda meydana gelen iyileşme anlamlı bulunmuştur (p<0,05). Glütensiz diyet grubunda müdahale sonrası İBS-VAS; diyare durumu değerinde de müdahale öncesine göre iyileşme anlamlı bulunmuştur (p<0,05). İrritabl Bağırsak Sendromu hastalarında hem düşük FODMAP diyeti hem de glütensiz diyetin semptomlar ve yaşam kalitesi üzerine olumlu etkileri olduğu görülmüştür.
This research was conducted on 63 patients, 55 women and 8 men, aged 18-65, to evaluate the effects of low FODMAP and gluten-free diet on nutritional status, quality of life, and GI symptoms in IBS. It was carried out with. IBS patients, 21 people in each group, were divided into three groups: control group, low-FODMAP diet group, and gluten-free diet group, and were invited to meet twice in total, four weeks apart. The individuals' general characteristics and nutritional habits were questioned, and a three-day retrospective food consumption record and anthropometric measurements were taken at each interview. IBS Quality of Life Scale (IBS-QLS), IBS Symptom Severity Score (IBS-SSS), IBS Visual Analogue Scale (IBS-VAS) and Bristol Stool Scale Form were administered. While IBS-SSS scores were found to be lower after the diet intervention in the low FODMAP diet and gluten-free diet group than before (p<0.05), IBS-SSS scores were found to be significantly higher after the diet intervention in the low FODMAP diet and gluten-free diet group than before the diet intervention. (p<0.05). After the intervention, IBS-VAS in the low FODMAP and gluten-free diets group was higher than before the intervention. The improvement in their responses to abdominal pain, constipation, bloating and gas, psychological state, and gastrointestinal problems was significant (p <0.05). Post-intervention IBS-VAS in the gluten-free diet group: The improvement in diarrhea status was significant compared to the pre-intervention (p<0.05). It has been observed that both the low FODMAP diet and the gluten-free diet have positive effects on symptoms and quality of life in Irritable Bowel Syndrome patients.
This research was conducted on 63 patients, 55 women and 8 men, aged 18-65, to evaluate the effects of low FODMAP and gluten-free diet on nutritional status, quality of life, and GI symptoms in IBS. It was carried out with. IBS patients, 21 people in each group, were divided into three groups: control group, low-FODMAP diet group, and gluten-free diet group, and were invited to meet twice in total, four weeks apart. The individuals' general characteristics and nutritional habits were questioned, and a three-day retrospective food consumption record and anthropometric measurements were taken at each interview. IBS Quality of Life Scale (IBS-QLS), IBS Symptom Severity Score (IBS-SSS), IBS Visual Analogue Scale (IBS-VAS) and Bristol Stool Scale Form were administered. While IBS-SSS scores were found to be lower after the diet intervention in the low FODMAP diet and gluten-free diet group than before (p<0.05), IBS-SSS scores were found to be significantly higher after the diet intervention in the low FODMAP diet and gluten-free diet group than before the diet intervention. (p<0.05). After the intervention, IBS-VAS in the low FODMAP and gluten-free diets group was higher than before the intervention. The improvement in their responses to abdominal pain, constipation, bloating and gas, psychological state, and gastrointestinal problems was significant (p <0.05). Post-intervention IBS-VAS in the gluten-free diet group: The improvement in diarrhea status was significant compared to the pre-intervention (p<0.05). It has been observed that both the low FODMAP diet and the gluten-free diet have positive effects on symptoms and quality of life in Irritable Bowel Syndrome patients.
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Nutrition and Dietetics, Beslenme eg?itimi, Glütensiz diyet, FODMAP diyeti, I?rritabl bag?ırsak sendromu, Yas?am kalitesi, Nutrition education, Glüten-free diet, FODMAP diet, Irritable bowel syndrome, Quality of life
