Assessment of nutritional status in patients with rheumatoid arthritis and osteoarthritis undergoing joint replacement surgery.
OBJECTIVE
To evaluate pre- and postoperative nutritional status in patients with rheumatoid arthritis (RA) and osteoarthritis (OA).


METHODS
Preoperative dietary intake was assessed by a food frequency questionnaire, and postoperative dietary intake by food records. Anthropometric and laboratory measurements were assessed 1 day before and 10 days after surgery. Disease activity and acute response to surgery were assessed by erythrocyte sedimentation rate and G-reactive protein.


RESULTS
The dietary intake was similar in the two groups preoperatively. Energy, protein, and fluid intake was significantly higher in the RA group postoperatively. There was a significant reduction in the concentration of hemoglobin, albumin, total protein, and ferritin in the OA group after surgery, whereas only hemoglobin concentration was reduced in the RA group.


CONCLUSIONS
Preoperative nutritional status in the RA group was reduced as compared with preoperative nutritional status in the OA group. However, nutritional status in the RA group was less affected after joint replacement surgery compared with nutritional status in the OA group.
Haugen
M
M
Center for Rheumatic Diseases, National Hospital, Oslo, Norway.
Homme
K A
KA
Reigstad
A
A
Teigland
J
J
D000328:Adult; D000368:Aged; D001172:Arthritis, Rheumatoid / Q000601:surgery*; D019643:Arthroplasty, Replacement; D015930:Diet Records; D005260:Female; D006801:Humans; D008875:Middle Aged; D015596:Nutrition Assessment; D009752:Nutritional Status; D010003:Osteoarthritis / Q000601:surgery*; D011184:Postoperative Period; D011300:Preoperative Care; D011446:Prospective Studies; D011795:Surveys and Questionnaires