Dietary aspects in fibromyalgia patients: results of a survey on food awa=
reness, allergies, and nutritional supplementation.
Arranz LI, Canela MA, Rafecas M.
Source
Faculty of Pharmacy, University of Barcelona, Joan XXIII, s/n, 08028, Bar=
celona, Spain, encavifibro@yahoo.es.
Abstract
Fibromyalgia (FM) is a common disease that results in poor quality of lif=
e, causing widespread musculoskeletal pain and stiffness, fatigue, sleep =
disorders, and cognitive impairment among other symptoms. The lack of an =
effective treatment makes necessary a multidimensional management. FM pat=
ients usually seek, from different sources, information about possible be=
nefits from foods, nutrients, or diets. Our objective was to investigate =
the dietary awareness, food allergies and/or intolerances (FAIs), and nut=
ritional supplement (NS) consumption of FM patients. A questionnaire was =
prepared with six questions regarding dietary habits, FAIs, and NS use. T=
he questionnaire was filled out by patients recruited in local fibromyalg=
ia associations. One hundred and one women were suffering from FM, diagno=
sed for more than 6 months, mean age of 53.88 =C2=B1 7.78 years; 30% of t=
hem changed their diet because of their disease, trying to improve it, an=
d most of them were also using some NS; 7% of women in this group had FAI=
s, a figure slightly higher than the FAI prevalence in the general popula=
tion (2-5%) and positively associated with consumption of supplements. Am=
ong NS users, some differences were observed; past NS users currently con=
sume a wider range of products, more than new NS users. Magnesium was one=
of the supplements most recommended specifically for FM. Seventy-four pe=
rcentage of these patients used NS following advice from health professio=
nals. Once patients are diagnosed, they change their dietary habits and n=
utritional supplement intake, seeking nutritional strategies to improve t=
heir symptoms. Health professionals' advice plays a relevant role.
PMID: 21833524 [PubMed - as supplied by publisher]=20
http://www.ncbi.nlm.nih.gov/pubmed/21833524 =20
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