Nutritional intake and its impact on patients with epilepsy: an analytical cross-sectional study.

BACKGROUND

Anecdotal reports have proposed that diet might influence the occurrence of seizures.

OBJECTIVES

Our objectives were to assess nutritional status in a sample of patients with epilepsy and to investigate the impact of nutrition on epilepsy control.

PATIENTS AND

METHODS

One hundred and fifty patients with epilepsy participated in the study. To assess nutritional status, sociodemographic characteristics, anthropometric measurements, dietary food intake, and 24-hour food intake were evaluated. Patients answered questions using a food frequency questionnaire.

RESULTS

In patients with epilepsy, there was insufficient intake of water, fiber, potassium, magnesium and some vitamins (C, E, B12, folate and niacin); suboptimal intake of calories, zinc, calcium, and some vitamins (A, B1 and B6); optimal intake of total fats; and over-intake of proteins, carbohydrates, phosphorus, iron, sodium, and vitamins D and B2. Moreover, there was a statistically significant difference between patients with controlled versus uncontrolled seizures regarding frequency of vegetable intake and percentage of caloric intake from the recommended dietary allowance. Stepwise logistic regression indicated that those with low intake of vegetables had a 2.3 times higher likelihood of uncontrolled seizure occurrence compared to those with a high intake of vegetables per week. Also, those with optimal caloric intake were 80% less likely to have uncontrolled seizures than those with too much caloric intake.

CONCLUSION

Macro- and micronutrient intake were unbalanced in patients with epilepsy. Patients who consumed too many calories and too few vegetables were more likely to have improper seizure control.