Resumen

AZEVEDO FERNANDEZ, Rochelly de; CORREA, Camila; MUXFELDT BIANCHIN, Marino  y  SCHWEIGERT PERRY, Ingrid D.. Anthropometric profile and nutritional intake in patients with epilepsy. Nutr. Hosp. [online]. 2015, vol.32, n.2, pp.817-822. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2015.32.2.9205.

Background: quality of life impairments are common in patients with epilepsy, especially due to cardiovascular comorbidities, overweight and obesity. Objectives: to evaluate the nutritional status of patients with epilepsy based on anthropometric measurements and dietary intake. Methods: this cross-sectional study involved 72 patients recruited by convenience from the Epilepsy Clinic of the Clinical Hospital of Porto Alegre, Brazil. The sample consisted of patients of both genders, aged over 18 years, who had been diagnosed with epilepsy for at least one year. The following variables were investigated: anthropometric measurements (weight and height for the assessment of BMI and nutritional status, waist circumference for the assessment of cardiovascular risk); nutritional intake based on a food frequency questionnaire; socioeconomic status based on the Brazilian Economic Classification Criteria. Results: the prevalence of overweight/obesity was 66.7%, and 85.4% of the women had a high cardiovascular risk. Patients displayed a low frequency of seizure control (41.7%), high carbohydrate and protein intakes, as well as low mono- and polyunsaturated fatty acid intakes (including omega 3 and 6 fatty acids). No differences in nutritional status or intake were observed between patients with controlled versus uncontrolled seizures. Conclusions: patients with epilepsy have comorbidities risks, as evidenced by their tendency to overweight and obesity, and abdominal obesity. Although seizure control did not appear to be related to nutritional status and intake, the presence of such comorbidities underscores the need for nutritional monitoring and intervention in these patients, with a special focus on macronutrient redistribution and on dietary fatty acid levels.

Palabras clave : Epilepsy; Nutritional intake; Cardiovascular risk.

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