Highlights
- •RA is the most common musculoskeletal disease in the world.
- •Eating attitude is an important component of the quality of life with RA patients.
- •Possible causes of eating attitude in RA include pain, limitation of movement, and psychological disorders such as depression and anxiety.
- •When RA patients have negative eating attitudes, their anxiety and depression levels increase and their quality of life decreases.
Abstract
Purpose
The aim of this study is to evaluate the relationship between eating attitude and
pain, body mass index, disease activity, functional status, depression, anxiety and
quality of life in patients with rheumatoid arthritis (RA).
Design and methods
This descriptive and cross-sectional study was conducted with 111 RA patients between
January 2021 and May 2021.
Findings
The Eating Attitudes Test scores of the participants had a positive significant relationship
with their Visual Analog Scale scores (r = 0.257), Health Assessment Questionnaire scores (r = 0.221), Beck Anxiety Inventory scores (r = 0.287), Beck Depression Inventory scores (p = 0.224), and Rheumatoid Arthritis Quality of Life Scale scores (r = 0.298) (p < 0.05). This study showed that when the eating attitudes of the RA patients were
negative, their anxiety and depression levels increased, and their quality of life
was negatively affected.
Practice implications
In the positive management of depression and anxiety, by creating treatment guidelines,
the moderation of the eating attitudes of patients and increasing their quality of
life levels should be ensured.
Keywords
Abbreviations:
RA (Rheumatoid Arthritis), EAT (Eating Attitude Test), BDI (Beck Depression Inventory), BAI (Beck Anxiety Inventory), RAQoL (Rheumatoid Arthritis Quality of Life), VAS (Visual Analog Scale), HAQ (Health Assesment Questionnaire), BMI (Body Mass Index), DAS-28 (Disease Activity Score-28)To read this article in full you will need to make a payment
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Article info
Publication history
Published online: April 17, 2023
Accepted:
April 8,
2023
Received in revised form:
January 29,
2023
Received:
September 13,
2022
Identification
Copyright
© 2023 Elsevier Inc. All rights reserved.
