Avaliação do padrão dietético em mulheres com disfunção temporomandibular dolorosa: resultados preliminares e protocolo de estudo

Abstract

Temporomandibular Disorders (TMD) cause dietary changes and nutritional intake has been related to several chronic pain conditions, however, the nutritional status of individuals with TMD has been poorly evaluated. This pilot cross-sectional study aimed to assess diet profile and food consumption according to nature, extent and purpose of food processing in women with painful TMD and suggest a study protocol. The sample was comprised of women volunteers with myofascial pain and/or arthralgia according to the Research Diagnostic Criteria for Temporomandibular Disorders (RDC/TMD). Sixty volunteers enrolled the study. For data collection, participants were instructed to complete a 3-day food diary. The usual nutrient and energy intakes were estimated according to the Brazilian Table of Food Composition. The caloric contribution of minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods consumed were estimated according to the NOVA international classification. The intrapersonal variances and the nutrients were adjusted using the nutrient residual method, the prevalence of inadequacy of macronutrients and micronutrients was estimated according to the Dietary Reference Intake as the cutoff point. Forty-three (71%) volunteers were excluded from the study due to improper food recording. The prevalence of inadequate intake was highest for fibers (100%), calcium (82.35%), iron (70.59%), vitamin C (70.59%), thiamin (70.59), followed by carbohydrates (52.94%), riboflavin (52.94%) and total fats (35.29%). The highest caloric contribution was obtained from the consumption of unprocessed or minimally processed foods (55.96%) followed by ultra-processed foods (24.11%), processed foods (12.69%) and processed culinary ingredients (7.2%). This preliminary study suggests women with painful TMD presents fiber, calcium, iron, vitamin C, thiamin, carbohydrates, riboflavin and total fats inadequate intake, and a that diets highest caloric contribution came from unprocessed or minimally processed foods, followed by ultra-processed foods, processed foods, and processed culinary ingredients. For future studies, case-controlled ones, using a 3-day 24h food recall and the NOVA international classification is suggested.