The effect of probiotic consumption status and quality of life in patients with fibromyalia


Thesis Type: Postgraduate

Institution Of The Thesis: Istanbul Medeniyet University, Faculty Of Medicine, Basic Medical Sciences, Turkey

Approval Date: 2019

Thesis Language: Turkish

Student: SEHER ÇELİK ŞAHİN

Supervisor: Seyit Ankaralı

Abstract:

Research on the positive effects of probiotic foods on health is increasing day by day. The aim of this study was to investigate the effects of probiotic nutrient consumption on quality of life in patients with fibromyalgia. A questionnaire form was applied to 10 male and 89 female patients with Fibromyalgia Syndrome who applied to Düzce University Research and Practice Hospital Physical Therapy and Rehabilitation Outpatient Clinic between 01 February-01 May 2018.

General information and demographic conditions of patients with fibromyalgia were questioned. The history of fibromyalgia, the presence of other diseases associated with this disease has been recorded. Information about probiotics, the frequency and amount of probiotic nutrient consumption, the benefits of fibromyalgia patients are obtained. The tables on the response of fibromyalgia patients to probiotic foods were evaluated. 24.5% of patients with fibromyalgia know the term probiotic, the majority of them know that the mold and yeast from probiotic microorganisms. It was reported that 90,9% of fibromyalgia patients consumed yogurt, 21,2% of fibromyalgia patients benefited from probiotics and 58,6% of them did not benefit. It was found with the statistical analysis program that the ratio of those who benefited from probiotic foods was lower than those who did not.

The physical, social and psychological aspects of the patients with fibromyalgia were measured by using the SF 12 (Short Form) quality of life scale, and fibromyalgia symptoms were measured in daily life.

A total of 99 fibromyalgia patients were included in the study. Of the fibromyalgia patients who participated in study, 24,5% knew the term probiotic the, 75,5% did not know the term probiotic and 15,2% of the patients were university graduates, 78,6% stated that they knew the term probiotic. 90.9% of fibromyalgia patients as yogurt, kefir consume 7,1%, pickle 55,6% turnip 8,1%, 59,6% buttermilk and 40,4% fermented milk products. 21.2% of patients with fibromyalgia benefit from probiotic nutrients and 58,6% of them stated that they did not benefit. Examining the benefits ofprobiotic food consumption in diseases; 22,22% of constipation, 3,70% of diarrhea, 2,47% had lactose intolerance, 8,64% had inflammatory bowel disease, 8,64% had high cholesterol, 3,70% had urogenital infections, 37,04% had irritable bowel syndrome, 2,47% had depression, and 6,17% had helicobacter pylori and 4,94% reported benefit in other diseases. In fibromyalgia patients, SF-12 quality of life subscales (general health, physical function, physical role difficulty, emotional rol difficulty, social function, pain, mental health, vitality) there was a significant relationship between yogurt consumption and physical function (p=0.036). In addition, SF-12 social function of fibromyalgia patients was found to be a significant relationship between turnip and buttermilk as probiotic type (p = 0.039, p = 0.006).High level of education shows that the consumption of probiotics is also high. As an alternative to their treatment, patients can learn about probiotics and trainings. Alternative support can be provided to the patients by considering the benefits of probiotics to other diseases other than fibromyalgia.