01728nas a2200265   4500000000100000008004100001260001200042653001500054653000800069653001200077653001400089653001900103100001300122700001400135700001400149700001200163700001200175700001000187245010000197856008900297300001100386490000700397520104400404022001401448       2022                            d  c03/202210aAssessment10aBMI10aleprosy10aNutrition10apredisposition1 aJindal R1 aNagrani P1 aChauhan P1 aBisht Y1 aSethi S1 aRoy S00aNutritional Status of Patients With Leprosy Attending a Tertiary Care Institute in North India.  uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9012245/pdf/cureus-0014-00000023217.pdf  ae232170 v143 a<p>Introduction Leprosy is a chronic, infectious disease resulting in significant physical and social morbidity. This study aims to assess the nutritional status of patients with leprosy. Methods Treatment-naïve leprosy cases seen over two years at a tertiary care center&nbsp;were recruited in this prospective observational study. Demographic details, type of leprosy, and presence of reactions and disabilities were recorded. Nutritional assessment was done by calculating the body mass index (BMI) and measuring the hemoglobin, serum iron, serum albumin, and serum cholesterol. Results Fifty patients were recruited with a mean age of 40.5 (15.3) years. Most patients (60%) had a normal BMI of 18.5-24.9, and 14%&nbsp;were underweight. Two-thirds of the patients had low hemoglobin, with 18 (36%) having low serum iron. A statistically significant association was observed between low serum iron and the multibacillary form of leprosy. Conclusion A nutritional assessment should be included in the initial evaluation of leprosy.</p>
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