Calorimetry and food consumption in people with psoriasis and psoriasis arthritis from an association in Lima-Peru, 2023

Abstract

The design of a nutritional plan for a person with psoriasis and psoriatic arthritis requires knowledge of nutritional requirements as well as food consumption to identify eating habits. Objective: To determine the caloric requirement using calorimetry and food consumption in people with psoriasis and psoriatic arthritis from an association in Lima, Peru, in May 2023. Methodology: This is a descriptive study with a quantitative approach, non-experimental, prospective, and cross-sectional. Results: 17 people with psoriasis and psoriatic arthritis were included, 76.5% of whom were women, and 47.1% were between 20 to 40 years old. 64.7% of the population had more than 10 years of illness. Their weight was 72.16+15.70 kg, height 1.61+0.06 m, and age 44.05+13.05 years. Calorimetry indicated 1,582.64+513.20 kcal required. 47.06% were overweight. 58.82% consumed vegetables 2 times a week. Biscuits were the most consumed snacks (41.2%), and 52.9% consumed snacks once a week. 41.2% consumed less than half a teaspoon of salt daily. Conclusion: To implement the nutritional care process, it is necessary to know the frequency of food consumption to establish a nutritional diagnosis and caloric requirements for designing the nutritional plan.The design of a nutritional plan for a person with psoriasis and psoriatic arthritis requires knowledge of nutritional requirements as well as food consumption to identify eating habits. Objective: To determine the caloric requirement using calorimetry and food consumption in people with psoriasis and psoriatic arthritis from an association in Lima, Peru, in May 2023. Methodology: This is a descriptive study with a quantitative approach, non-experimental, prospective, and cross-sectional. Results: 17 people with psoriasis and psoriatic arthritis were included, 76.5% of whom were women, and 47.1% were between 20 to 40 years old. 64.7% of the population had more than 10 years of illness. Their weight was 72.16+15.70 kg, height 1.61+0.06 m, and age 44.05+13.05 years. Calorimetry indicated 1,582.64+513.20 kcal required. 47.06% were overweight. 58.82% consumed vegetables 2 times a week. Biscuits were the most consumed snacks (41.2%), and 52.9% consumed snacks once a week. 41.2% consumed less than half a teaspoon of salt daily. Conclusion: To implement the nutritional care process, it is necessary to know the frequency of food consumption to establish a nutritional diagnosis and caloric requirements for designing the nutritional plan.

Para el diseño del plan nutricional de una persona con psoriasis y artritis psoriásica es necesario conocer el requerimiento nutricional, así como el consumo de alimentos para la identificación de hábitos alimentarios. Objetivo: Determinar el requerimiento calórico utilizando calorimetría y el consumo de alimentos en personas con Psoriasis y Artritis Psoriásica de una asociación en Lima-Perú, en mayo del 2023. Metodología: Es un estudio descriptivo de enfoque cuantitativo, no experimental, prospectivo y transversal. Resultados: Se incluyeron 17 personas con psoriasis y artritis psoriásica, el 76.5% son mujeres y el 47.1% pertenecen al grupo de edad entre 20 a 40 años. El 64.7% de la población tiene más de 10 años de enfermedad. Tiene un peso 72.16+15.70 Kg, talla 1.61+0.06 m y una edad de 44.05+13.05 años. La calorimetría nos indica 1,582.64+513.20 Kcal requeridas. El 47.06% presenta sobrepeso. El 58.82 % consume verduras entre 2 a veces por semana Las galletas son las golosinas de mayor consumo, 41.2% y 52.9% consumen golosinas una vez a la semana. El 41.2% consume menos de media cucharadita de sal en el día. Conclusión: Para la implementación del proceso de atención nutricional se requiere conocer la frecuencia del consumo de alimentos para establecer el diagnóstico nutricional, así como los requerimientos energéticos para el diseño del plan nutricional.