Akademik Veri Yönetim Sistemi
HERNIA, cilt.24, sa.5, ss.1107-1112, 2020 (SCI-Expanded)
Purpose There are many risk factors for inguinal hernia that have been determined in the literature, but the relationship between nutritional status and inguinal hernia has not yet been examined. In this study, we evaluated the constipation scale and food consumption of patients with inguinal hernia. Methods This prospective case-control study was performed between March 2018 and March 2019. The patients who were admitted for inguinal hernia operation were the case group, and those patients who had been admitted to the same hospital without inguinal hernia were the control group. The age, body mass index, alcohol and smoking habits, daily activity, and the Wexner constipation scoring were examined using a questionnaire and 3-day food consumption records were noted. Results A total of 203 volunteers were included in the study. Of these, 88 patients were in the control group, and 115 patients were in the case group. The age and gender distribution of the groups was similar. Cigarette and alcohol usages are statistically high in the case group. The Wexner constipation scale of the groups was statistically high in the case group. In the univariate analysis, smoking, alcohol consumption, total constipation score, red meat consumption, chicken consumption, bread consumption,low fiber consumption, low egg consumption, low carbohydrate, and low energy intake were effective in hernia formation, and in the multivariate analysis, total constipation score, red meat consumption, chicken consumption, excess bread consumption, low energy intake, and low fiber consumption were significant as independent variables. Conclusion Our study is the first to evaluate whether there is a relationship between inguinal hernia and nutrition, according to the literature. Lifestyle modifications and a healthy diet with the consumption of less meat and more vegetables may have an impact on the reduction of hernia occurrence.