| Popis: |
Fibromyalgia is a clinical syndrome characterized by chronic pain, fatigue, sleep disturbances, anxiety, depression, among other symptoms. The objective of this review was to update dietetic knowledge about fibromyalgia. An integrative review was carried out, in which the databases Science Direct, Medline Pubmed and Scientific Electronic Library Online (Scielo) were consulted from July to September 2016, with fibromyalgia and nutrition descriptors, searching originaland reviewed articles, guidelines and consensus of national and international recommendations published from 2003 to 2016. Fibromyalgia occurs most often in women aged 35 to 60 years, commonly overweight or obese. There are few original studies on nutrients or nutritional therapy for fibromyalgia, and there are no specific dietary recommendations. There is an important relationship with oxidative stress, wherein there are may be mitochondrial dysfunction, which would make beneficial therapy with antioxidant nutrients, such as vitamins C, E and β-carotene. There are reports of vitamin E reduction in individuals with fatigue and depression. Some topics addressed in studies were oxidative stress and supplementation with coenzyme Q10 (coQ10), the relationship between body composition and symptoms of fibromyalgia and vitamin D deficiency. Fatigue can be aggravated in individuals with non-celiac gluten sensitivity, however, studies that further investigate this relationship are still needed. Although there are no specific nutritional recommendations, these individuals can benefit from diet based on the principles of healthy nutrition, rich in antioxidants and weight reduction, when indicated. DOI: 10.12957/demetra.2017.27833 |
