Introduction and objective
Huntington Disease (HD) is a rare neurodegenerative disorder which is characterized
by psychiatric, cognitive and motor progressive impairment. The aim of our study was to
compare the nutritional status with calorie and nutrients intake between HD patients and
healthy individuals and determine the correlations between nutritional status as well as macroand
micronutrient intake and severity of HD.
Materials and methods
Research encompassed 26 genetically tested HD patients as a Huntington’s disease
group (HDG) and 26 healthy individuals as a control group (CG). To assess patients clinically
UHDRS motor, functional, independence, behavior and cognitive tests were performed.
Results
Higher intake of vitamin D in HDG correlated with higher fat content, higher BMI and
lower annual BMI decrement. Higher intake of fat improved TFC, cognitive general and
Stroop’s test in HDG. Linear Regression in HDG revealed that predictor of BMI was vitamin
D intake and TMS.
Conclusions
Nutritional value of daily diet of patients with HD needs to be improved. Of great
importance is an adequate fat, carbohydrates and vitamin D intake which affect – body fat
content and comply with physical and mental ability in patients with HD.
