Investigation of the relationship between the disease severity and quality of life of psoriasis patients and their anthropometric measurements and diets

Psoriasis is a multifaceted, chronic, inflammatory skin disease that impacts patients' quality of life. The aim of this study was to investigate the relationship between the disease severity and quality of life of psoriasis patients and their nutritional status. The study included 40 patients in the psoriasis group, compared with 40 healthy individuals in the control group. A questionnaire for determination of socio-demographic characteristics and nutritional intake, anthropometric measurements, psoriasis area and severity index (PASI), and dermatology life quality index (DLQI) were used for the assessments. Daily food consumption details were recorded for three consecutive days to determine daily energy and nutrient intakes. Compared to the control group, the frequencies of single participants, primary school graduates, and housewives were higher in the psoriasis group (p < 0.05). The psoriasis patients weighed more and had an increased waist/hip ratio in comparison with the healthy individuals. The energy intake was lower in the psoriasis group (p < 0.01). There was not a significant statistical difference in the intake of proteins, fiber, vitamin A, vitamin E, vitamin C, Zn, Fe, and Mg supplements between the groups. However, there was an inverse correlation between the daily vitamin E intake and PASI scores (p < 0.05). There was a positive moderate correlation between the DLQI and PASI scores (p < 0.01). Our study indicated that lower daily vitamin E intake levels were associated with the severity of psoriasis. In addition to this, abdominal obesity seems to be another risk factor in psoriasis patients, even if they have a normal body mass index (BMI). An integrated healthcare approach with dermatologists, family physicians, and dietitians is essential to the management of psoriasis

Vanadium and its interaction with diabetes Vanadyum ve diyabetle etkileşimi

Vanadium was first discovered in 1813 by the Spanish mineralogist del Rio, who gave it the name "panchromium" because of its color changes when passing through various oxidation states. It was rediscovered in 1831 by the Swedish chemist Nils Gabriel Sefstrom, who named the compound Vanadis, a nickname of the Germanic beauty, youth and lustre symbol. In humans, the total body pool of vanadium is estimated to be around 100-200 μg. In common with most transitional metals, vanadium exists in several valence states. In biological systems vanadium is found predominantly as vanadate (+5) and vanadyl (+4) forms. In the plasma, vanadium exists in both oxidation states. Approximately 90% is bound to proteins, predominantly transferrin. Most ingested vanadium is transformed in the stomach to cationic vanadile and remains in this form as it passes through the duodenum. Vanadium is preferentially distributed in the bone, kidney and liver following intraperitoneal injection; the bone representing the main storage depot for vanadium. Vanadium affects various aspects of carbohydrate metabolism including glucose transport, glucose transporter translocation, glycolysis and glycolitic enzymes, glucose oxidation, glucose output and glycogen synthesis. The insulin-like effects of vanadium also extend to the lipid metabolic pathways and on protein metabolism and mitogenesis. Despite the availability of insulin and a host of oral hypoglycemic drugs, diabetes still remains a major health concern for humans. Therefore, new therapeutic approaches are needed to treat diabetes more efficiently. In this regard, studies have demonstrated that the trace element vanadium exert various insulinomimetic and antidiabetic effects in vivo and in vitro. The exact cellular mechanism of action of vanadium appears to involve a combination of several post-receptor events in the insulin-signaling cascade. In the current review, the history of vanadium and its interaction with diabetes, proposed mechanisms of action and related studies were attempted to be summarized

Wound healing and nutrition Yara iyileşmesi ve beslenme

Wound healing is a complex series of biochemical events which results from wound in the organism. Wound healing; composes of 3 stages called hemostasis and inflamation, proliferation and maturation which are different, but related with each other. Any disturbance of this stages will negatively effect wound healing. In the wound healing process, energy and nutrients are required for cell proliferation, phagocytosis, matrix formation, connective, endothelium and epitel tissue formation. During this process; carbohydrates, protein, lipids, vitamins and minerals are important. It is known that specific nutrients such as ascorbic acid, vitamin A, zinc are important for wound healing. In recent studies, some individually given nutrients like glutamine, arginine were demostrated to effect wound healing and also immunological functions. In this review, the effects of energy and nutrients on wound healing and studies related to the subject were attempted to be summarized