Anthropometric indices, nutrient intakes and health-related characteristics of patients with multiple sclerosis: a cross-sectional study

ABSTRACT

Background

Multiple sclerosis (MS) is accompanied by many health-related issues. This study aimed to evaluate the anthropometric indices, nutrient intakes and health-related characteristics of MS patients as well as their possible correlations.

Methods

This cross-sectional study was performed on 283 MS patients in Shiraz, Iran, during 2018–2019. Body mass index (BMI) and body composition were measured for each participant. A food frequency questionnaire was used to determine the patients’ nutrient intakes. The level of fatigue, disability and quality of life of the individuals were assessed by the modified fatigue impact scale (MFIS), the expanded disability status scale and the multiple sclerosis quality of life-54 questionnaires, respectively.

Results

The results revealed that 43.11% of the patients were overweight or obese, and their %body fat (%BF) was 35.65 ± 7.63. Besides, intakes of vitamins A, E, D, folic acid, calcium, zinc and magnesium were significantly lower than recommendations in both genders, and sodium intake was significantly higher than the tolerable upper intake level in females. A significant positive linear correlation was observed between MFIS and BMI (r = 0.12, P = 0.045). Significant positive correlations were also found between psychosocial subscale of MFIS and both of %BF (r = 0.12, P = 0.049) and visceral fat area (r = 0.14, P = 0.02). Unexpectedly, the patients’ quality of life showed significant negative correlations with fat free mass and skeletal muscle mass.

Conclusion

Being overweight, having a high %BF and poor nutrient intakes are common among MS patients. Improving the patients’ lifestyle and dietary intake is recommended to reduce fatigue and increase their life quality.

KEYWORDS:

• Multiple sclerosis
• Anthropometry
• Diet
• Nutrients
• Fatigue
• B‌ody Mass Index
• B‌ody Composition
• Quality of life

Acknowledgements

We would like to thank Shiraz University of Medical Sciences for approving and funding this study (project No. 96-16241). We also wish to acknowledge Mr. A. Keshtvarz at the Center for Development of Clinical Research of Nemazee Hospital for his statistical assistance.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The data that support the findings of this study are available from the corresponding author upon a reasonable request.

Additional information

Funding

This work was supported by Shiraz University of Medical Sciences: [Grant Number 96-16241].

Notes on contributors

Mahsa Moazen

Mahsa Moazen PhD in Nutrition and Diet therapy, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences.

Zahra Mousavi-Shirazi-Fard

Zahra Mousavi-Shirazi-Fard Assistant Professor of Nutritional Sciences ,Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences.

Zohreh Mazloom

Zohreh Mazloom Professor of Nutritional Sciences, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences.

Sadegh Izadi

Sadegh Izadi Associate Professor of Neurology, Department of Neurology, School of Medicine, Shiraz University of Medical Sciences.

Maryam Ghaseminasab-Parizi

Maryam Ghaseminasab-Parizi Assisstant Professor of Nutritional Sciences, Department of Health Education and Health Promotion, School of Health, Occupational Environment Research Center, Rafsanjan University of Medical Sciences.