Examination of the relationship between the total antioxidant capacity of the diet and the quality of life in individuals over 45 years of age diagnosed with dementia

Dementia, the most common neurodegenerative disease, has become an increasing health problem. The use of antioxidants to reduce the effects of oxidative stress on the central nervous system, which plays an important role in the formation of dementia, attracts attention. This study aims to evaluate the relationship between the total antioxidant capacity of the diet and quality of life in individuals over the age of 45 with and without a diagnosis of dementia, to evaluate the nutritional status and the quality of the diet. The study sample consists of a total of 102 individuals, 51 individuals over the age of 45 who were diagnosed with dementia and 51 individuals who were not diagnosed with dementia. Research data were collected using the Survey Form, Food Frequency Questionnaire, SF-12 Quality of Life Scale, 24-hour Physical Activity Determination Form, and Nutritional Risk Score 2002. FRAP scores were used to evaluate the total antioxidant capacity (DTAC) of the diet and HEI-2020 was used to evaluate the diet quality. As a result of this study, a significant difference was found between the dementia group and the control group for the total antioxidant capacity of the diet (p<0,01). When the individuals' quality of life was evaluated, a significant difference was found between the dementia group and the control group for the SF-12 Physical Component Score and the SF-12 Mental Component Score (p<0,05). However, there was no significant relationship between SF-12 Quality of Life Scores and FRAP Score between the dementia group and the control group (p>0,01). A significant difference was found between the dementia group and the control group for all values except vitamin C and vitamin E for energy, macro, and micronutrient intake (p<0,01). When the ratio of energy and nutrients to meet the requirements according to RDA was examined, a significant difference was found for all values examined (p <0,05). A significant difference was found between the dementia group and the control group for the individuals' physical activity levels (p<0,01). It has been determined that there is a 7.8% risk of malnutrition in dementia patients. For HEI-2020 components, a significant difference was found only for the total fruit and whole fruit components (p<0,05). As a result, the prevention and treatment of dementia should be aimed at ensuring optimal intake of energy, macro and micronutrients, improving diet quality, increasing physical activity level and improving quality of life.