18-65 yaş arası yetişkin bireylerde ultra işlenmiş gıda tüketiminin astım ile ilişkisinin biyokimyasal parametreler ile araştırılması
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Date
2022
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Tekirdağ Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
NOVA, gıdaları besin maddeleri yerine gıda işlemenin kapsamı ve amacına göre sınıflandıran bir gıda sınıflandırmasıdır. Astım, hırıltılı solunum, nefes darlığı, göğüste sıkışma ve / veya öksürük gibi değişken semptomlar ve değişken ekspiratuar hava akımı sınırlaması ile karakterizedir. NOVA gıda sınıflandırma sistemine göre ultra işlenmiş gıdaların tüketimi astım semptomlarını etkileyecek düzeydedir. Bu çalışmada 18-65 yaş arası yetişkinlerde ultra işlenmiş gıda tüketiminin astım ile ilişkisi biyokimyasal parametreler ile araştırılmıştır. Çalışmaya Ocak 2015 – Eylül 2021 tarihleri arasında astım tanısı almış, buna bağlı ilaç tedavisi gören, kan tahlilleri ve tanı sonrası solunum fonksiyon testleri bulunan 18-65 yaş aralığında 251 (%74,0) kadın ve 88 erkek (%26,0) olmak üzere toplam 339 birey dahil edilmiştir. Katılımcıların demografik bilgileri katılımcı bilgi formu ve ultra işlenmiş gıda tüketimleri besin tüketim sıklık anketi kullanılarak belirlenmiştir. Katılımcıların biyokimyasal parametrelerine ilişkin veriler çalışma yapılan kurumun veri tabanından elde edilmiştir. Çalışma bulgularında CRP, eozinofil ve total IgE değerleri ile ultra işlenmiş gıda tüketimleri arasında anlamlı bir ilişki bulunmamıştır (p>0,05). % FEV1 beklenen değeri ve ultra işlenmiş gıda tüketimleri arasında anlamlı bir ilişki olmamasına (p>0,05) rağmen %FVC beklenen ve %FEV1/FVC değerlerinin ultra işlenmiş gıda tüketiminin artmasıyla azaldığı sonucuna ulaşılmıştır (p<0,05). Bu çalışmada ultra işlenmiş gıdaların tüketimi hızla artmakta olup bu gıdaların tüketim sıklıkları astım prognozuna olumsuz yönde etki ettiği sonucuna varılmıştır.
NOVA is a food classification that classifies foods according to the scope and purpose of food processing rather than nutrients. Asthma is characterized by variable symptoms such as wheezing, shortness of breath, chest tightness and/or cough, and variable expiratory airflow limitation. According to the NOVA food classification system, consumption of ultra-processed foods is at a level to affect asthma symptoms. In this study, the relationship between ultra-processed food consumption and asthma in adults aged 18-65 was investigated with biochemical parameters. The study included 251 (%74,0) women and 88 (%26,0) men between the ages of 18-65 who were diagnosed with asthma between January 2015 and September 2021, were treated with medication for it, had blood tests and post-diagnosis pulmonary function tests. The demographic information of the participants was determined by using the participant information form and the ultra-processed food consumption using the food consumption frequency questionnaire. Data on the biochemical parameters of the participants were obtained from the database of the hospital where the study was conducted. The ultra-processed food consumption of the participants was determined using a food consumption frequency questionnaire. No significant correlation was found between CRP, eosinophil and total IgE values and ultra-processed food consumption (p>0.05). Although there was no significant relationship between % FEV1 expected value and ultra-processed food consumption (p>0.05), it was concluded that %FVC expected and %FEV1/FVC values decreased with increasing ultra-processed food consumption (p<0.05). In this study, the consumption of ultra-processed foods is increasing rapidly and it was concluded that the consumption frequency of these foods negatively affects the prognosis of asthma.
NOVA is a food classification that classifies foods according to the scope and purpose of food processing rather than nutrients. Asthma is characterized by variable symptoms such as wheezing, shortness of breath, chest tightness and/or cough, and variable expiratory airflow limitation. According to the NOVA food classification system, consumption of ultra-processed foods is at a level to affect asthma symptoms. In this study, the relationship between ultra-processed food consumption and asthma in adults aged 18-65 was investigated with biochemical parameters. The study included 251 (%74,0) women and 88 (%26,0) men between the ages of 18-65 who were diagnosed with asthma between January 2015 and September 2021, were treated with medication for it, had blood tests and post-diagnosis pulmonary function tests. The demographic information of the participants was determined by using the participant information form and the ultra-processed food consumption using the food consumption frequency questionnaire. Data on the biochemical parameters of the participants were obtained from the database of the hospital where the study was conducted. The ultra-processed food consumption of the participants was determined using a food consumption frequency questionnaire. No significant correlation was found between CRP, eosinophil and total IgE values and ultra-processed food consumption (p>0.05). Although there was no significant relationship between % FEV1 expected value and ultra-processed food consumption (p>0.05), it was concluded that %FVC expected and %FEV1/FVC values decreased with increasing ultra-processed food consumption (p<0.05). In this study, the consumption of ultra-processed foods is increasing rapidly and it was concluded that the consumption frequency of these foods negatively affects the prognosis of asthma.
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Keywords
Beslenme ve Diyetetik, Nutrition and Dietetics
