A recent 2024 Canadian Longitudinal Study study by Bennett et al. found an association between arthritis and poor nutritional status in people aged 45 to 85 years, as assessed using nutrition scores. Inadequate nutritional intake and malnutrition can cause long-term health conditions and contribute to morbidity and mortality.
Arthritis is a condition that causes pain and inflammation in the joints. Osteoarthritis (OA) and rheumatoid arthritis (RA) are the two most common types. It tends to be more common in women and people over 40. GlobalData epidemiologists predict that in Canada, by the end of 2024, there will be more than 58,000 total cases of rheumatoid arthritis among men and women aged 18 and over, and that number will rise to 63,000 by the end of 2029. It is predicted that the number will increase more than the number of people. In Canada, with the same demographics, the prevalence of radiographically confirmed cases of OA in the hands, hips, and knees is projected to exceed 20 million by the end of 2024 and 23 million by the end of 2031. Masu.
The severity and type of arthritis and the specific joints affected can influence the level of disability an individual experiences. If you’re stuck in the kitchen due to joint pain or fatigue, you may end up spending less time in the kitchen cooking and preparing meals. Decreased energy levels and general fatigue can also lead to loss of appetite. The relationship between nutrition and arthritis is complex and multifactorial, involving varying degrees of external influencing factors such as psychological, physical, and social experiences, which may also contribute to functional impairment . The study by Bennett et al. scientific reportWe now explore these relationships and quantify the strength of the association between these findings. We analyzed data from 2010 to 2014 on 14,468 participants with arthritis and 26,685 participants without arthritis, aged 45 to 85 years, from the Canadian Longitudinal Study of Aging (CLSA), after stratifying by demographics. Nutritional risk scores were assessed. Arthritis was classified into her three categories: RA, OA, and other forms of arthritis. Nutritional risk measurement measures scores based on changes in recent weight loss, frequency of skipping meals, general appetite, difficulty swallowing, daily vegetable/fruit intake, fluid intake, social context at mealtimes, and at home. Attribute it to how often you cook meals. The highest score was 48.
After adjusting for demographic and health characteristics to avoid potential covariates, people with arthritis had worse nutritional risk scores compared to people without arthritis. Nutritional scores for RA patients were slightly worse compared to other types. Participants with arthritis were 11% more likely to be at high nutritional risk (H-NR) after adjusting for both meal preparation impairments and functional impairments, and even after adjusting for the two impairments, arthritis The extent of this became clear. However, the impact of functional impairment remains significant, as this study found that nutrition scores decreased by 1.88 points regardless of the presence or absence of arthritis.
These findings highlight the potential positive consequences of early prevention through screening for risk factors associated with undernutrition risk, particularly RA, which can be used to identify people susceptible to malnutrition.
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