Short-term patient-centered nutrition counseling impacts weight and nutrient intake in patients with systemic lupus erythematosus. (October 2015)

• Record Type: Journal Article
• Authors: Everett, S T; Wolf, R; Contento, I; Haiduc, V; Richey, M; Erkan, D
• Is Part Of: Lupus. Volume 24:Number 12(2015)
• Page Start: 1321
• Page End: 1326
• Publication Date: 2015-10
• Subjects: Diet -- systemic lupus erythematosus -- nutrition counseling -- patient-centered -- cardiovascular disease; Systemic lupus erythematosus -- Periodicals; 616.772005
• DOI: 10.1177/0961203315582284
• Languages: English
• ISSNs: 0961-2033

Abstract

Background: Patients with systemic lupus erythematosus (SLE) are at a high risk for cardiovascular disease (CVD) due to increased prevalence of traditional and nontraditional CVD risks factors. Objective: To evaluate the effect of patient-centered nutrition counseling methods on changes in select nutrient, anthropometric, and clinical outcomes in SLE patients enrolled in a CVD prevention counseling program (CVD PCP). Methods: From March 2009 to June 2011 a subgroup of SLE patients enrolled in our CVD PCP were referred to a registered dietitian for individualized nutrition counseling. Outcomes of interest were assessed at baseline and six months. A primary analysis evaluated the six-month changes in nutrient intake, weight, body mass index (BMI), waist circumference, and lipid levels. A secondary analysis compared the same measurements between the nutrition counseling patients and the group that was referred but did not attend. Results: Of 71 referrals, 41 (58%) attended nutrition counseling (female: 89%, African American/Hispanic: 72%, mean age of 39.7 ± 12.82 years, and a mean disease duration of 11.49 ± 8.02 years). Over a six-month period, patients attending nutritional counseling: (a) reduced their intake of sodium ( p = 0.006), total calories ( p = 0.07), and percent calories from fat ( p = 0.011) and saturated fat ( p = 0.068); (b) had decreased weight (−1.64 kg, p = 0.025); and (c) were more likely to report increases in eating a diet rich in fruits and vegetables ( p < 0.001), a high fiber diet ( p = 0.011), ≥two servings of fish/week ( p = 0.002), and a low cholesterol diet ( p = 0.034). There were no significant changes observed over the six months in BMI and clinical outcomes among nutrition counseling patients. When comparing nutrition counseling patients to those who were referred but did not attend, we found at six months a higher percentage of nutrition counseling patients reportedly followed a high-fiber diet ( p = 0.03), consumed two or more servings of fish per week ( p = 0.01), followed a low-cholesterol diet ( p = 0.03), and achieved a greater weight loss ( p = 0.04) compared to the group that did not attend. Conclusion: At six months we found that nutrition counseling using patient-centered methods appears to be an effective method for promoting changes in nutrient intake, diet habits, and, possibly, anthropometric measures in SLE patients. However, the counseling did not show a significant improvement in lipid levels, possibly due to short follow-up and/or SLE related factors.