Naslov
Nutritional characteristics of patients with chronic pain

Autori
Balkić, Jelena ; Gradinjan Centner, Maja ; Radoš, Ivan ; Lubina, Ivana ; Fabjanović, Marija ; Banjari, Ines

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 42-42

ISBN
978-953-7005-49-8

Skup
He 10th International Scientific and Professional Conference With Food to Health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chronic pain, nutrition, multidisciplinary team of experts, education

Sažetak
Chronic pain is defined as a distinct health issue and it often alters all aspects of the patient’s life, inducing severe physical, psychological, and social impairments, while significantly affecting the individual’s quality of life. Until today, there is no efficient single medical treatment to deal with chronic pain. The nutritional evaluation results of the patients with chronic pain who attended the multidisciplinary four-week programme for treating chronic pain, which has been carried out at the University Hospital Osijek, are presented here. The four-week programme was specially designed for individuals who have been living with chronic pain for more than ten years and have tried more than five different pain treatments, after which their problem was left unresolved. Forty people of the average age of 60.4 ± 9.1 (15 % men, 85 % women) have filled out a nutritional survey before and after attending this programme. The nutritional status assessment showed that 72.5 % of the examinees were either overweight or obese, which is particularly worrisome considering the fact that 80 % of the patients suffer from some sort of back pain. Nutritional habits were graded (scores/points) as positive or negative, according to the available literature data regarding the influence of certain foods and/or nutrients on chronic pain pathophysiology (e.g. fast food consumption, vitamin B and omega-3 fatty acids consumption, etc.). The results have revealed considerable improvement of the patients nutritional intake after attending the programme, which is evident from the less negative nutritional characteristics (3.55 ± 2.41 points before and 2.80 ± 1.85 points after the programme ; p<0.001).

Izvorni jezik
Engleski

Znanstvena područja
Kliničke medicinske znanosti, Javno zdravstvo i zdravstvena zaštita, Nutricionizam

POVEZANOST RADA