Inflammatory Potential of Medical Nutrition Therapy Plans in Some Neurologic Diseases: A Descriptive Cross-Sectional Research

Abstract

Objective: This study aims to evaluate the Dietary In flammatory Index (DII) of medical nutrition therapy menus of neuro logical diseases. Material and Methods: Medical nutrition therapy menus compatible with Alzheimer’s, Parkinson’s, Multiple Sclerosis (MS), and Migraine, and the ketogenic diet model were taken from the source containing the diets for Medical Nutrition Therapy in Adult Dis eases. The energy and nutrient values obtained from the diets were an alyzed using the BeBiS program and then calculated in Microsoft Excel 365 using the formula developed for the DII calculation method. The amounts of the analyzed values that meet the requirement were evalu ated by comparing them with TUBER 2022 data. Results: The DII scores of the medical nutrition therapy menus used for Parkinson’s, Alzheimer’s, MS, and migraine were -6.93, -6.27, -5.39, and -3.43, re spectively, from largest to smallest; a negative DII score indicates anti inflammatory. In the ketogenic diet, a positive DII score was found and the diet was found proinflammatory (1.74). According to the DII scores of the diets, it was determined that menus used for Parkinson’s, Alzheimer’s, MS, and migraine had an antiinflammatory effect, while the ketogenic diet had an inflammatory effect. Conclusion: It has been observed that Parkinson’s, Alzheimer’s, MS, and migraine menus have antiinflammatory effects, while the ketogenic diet has inflammatory ef fects. In neurological diseases, inflammation plays a critical role in the progression of the disease and the exacerbation of symptoms. Dietary components that reduce or increase inflammation can affect the course of diseases. Therefore, determining the DII helps to understand the re lationship between nutrition and inflammation.