AB1557-HPR THE RELATIONSHIP BETWEEN DIETARY INFLAMMATORY INDEX, NUTRITIONAL STATUS AND DISEASE ACTIVITY, AND QUALITY OF LIFE IN ADULT PATIENTS WITH ANKYLOSING SPONDYLITIS
Authors: G. Çalik, V. Gerdan, G. Kaner
Journal: Annals of the Rheumatic Diseases (2024)

<h3>Background:</h3> Ankylosing spondylitis (AS) is a chronic inflammatory disease that significantly affects the quality of life. Nutritional status is a critical factor in the management of ankylosing spondylitis. Inflammation can affect the nutritional status of patients by causing changes in metabolism. In addition, nutritional status can also affect disease activity. While some foods and nutrients trigger the inflammatory process in the body, nutrients such as antioxidants and omega-3 fatty acids can have an anti-inflammatory effect. Therefore, determining the dietary inflammatory index (DII) may be an important step in disease management and treatment. <h3>Objectives:</h3> The aim of this study is to investigate the relationship between the DII, disease activity and quality of life in patients with AS. <h3>Methods:</h3> This cross-sectional study was conducted with 21 patients, aged between 19 and 64, who came to the University Hospital rheumatology outpatient clinic and were diagnosed with AS according to the Modified New York diagnostic criteria. The "Bath Ankylosing Spondylitis Disease Activity Index (BASDAI)" and the "Ankylosing Spondylitis Disease Activity Score (ASDAS)" scales were used to evaluate disease activity. The "Bath Ankylosing Spondylitis Functional Index (BASFI)" was used to determine the functional status of the patients and the "Ankylosing Spondylitis Quality of Life Questionnaire (ASQOL)" scales were used to evaluate their quality of life. A consecutive 3-day food record was taken to evaluate the participants' dietary intake and nutritional status. For calculating the dietary inflammatory index score based on the dietary intake of the individuals participating in the study, 27 of the possible 45 nutrients/nutrients were used. <h3>Results:</h3> The mean age of the participants was 46.1 + 9.85 years. 90.5% of participants used medication regularly for the treatment of ankylosing spondylitis. Approximately half of the patients (52.4%) used vitamin-mineral supplements, and the most used vitamin is vitamin D (58.8%). The dietary inflammatory index of the participants included in the study ranged between -2.82 and 2.96. No significant relationship was found between DII and ASDAS<sub>CRP</sub>, ASDAS<sub>ESR</sub>, BASDAI, BASFI and ASQOL (p&gt;0.05) (Table 1). A statistically significant negative correlation was found between dietary total fat (g) and monounsaturated fatty acid (g) intake and BASDAI, BASFI, ASQOL scores (p&lt;0.05). There is also a significant negative relationship between omega-3 fatty acid intake and BASDAI and ASQOL scores (p&lt;0.05) (Table 2). <h3>Conclusion:</h3> To our knowledge, this study is the first to investigate the dietary inflammatory index in participants with ankylosing spondylitis. It is thought that a diet containing nutrients such as omega-3 and monounsaturated fatty acids, which have anti-inflammatory effects, may be associated with a significant reduction in disease activity. <h3>REFERENCES:</h3> [1] Tel Adigüzel K, Yurdakul FG, Kürklü NS, Yaşar E, Bodur H. Relationship Between Diet, Oxidative Stress, and Inflammation in Ankylosing Spondylitis. Arch Rheumatol. 2021 Oct 18;37(1):1-10. [2] Nayebi A, Soleimani D, Mostafaei S, et al. Association Between Dietary Inflammatory Index Scores And The Increased Disease Activity Of Rheumatoid Arthritis: A Cross-Sectional Study. Nutr J. 2022; 21:53. <h3>Acknowledgements:</h3> <b>NIL.</b> <h3>Disclosure of Interests:</h3> <b>None declared.</b>