Table 1 General characteristics of the participants with fibromyalgia and controls
Variables | Fibromyalgia n = 53 | Controls n = 50 | p-value | ||
|---|---|---|---|---|---|
Mean ± SD | median (min-max) | Mean ± SD | median (min-max) | ||
Age (years) | 48.13 ± 8.23 | 49 (26–60) | 47.14 ± 9.93 | 50 (23–60) | 0.8018 |
BMI (Kg/m2) | 26.58 ± 4.54 | 26.79 (15.23 - 38.6) | 25.56 ± 3.62 | 24.91 (19.22 - 32.95) | 0.2123 |
TP (n) | 16.2 ± 1.96 | 17 (11–18) | 4.72 ± 4.04 | 4 (0–14) | < 0.001* |
Pain threshold (Kg/cm2) | 2.88 ± 0.76 | 2.86 (1.73 - 5.73) | 5.46 ± 1.94 | 5 (2.63–10) | < 0.001* |
FIQ score | 71.26 ± 17.5 | 76.63 (23.85 - 91.71) | 10.64 ± 12.32 | 6.21 (0–45.32) | < 0.001* |
PHQ9 score | 16.41 ± 5.57 | 17 (4–26) | 3.76 ± 4.31 | 3 (0–19) | < 0.001* |
Dietary intake | |||||
Kilocalorie (Kcal) | 1459.97 ± 351.09 | 1425.57 (872.95 - 2434.76) | 1781.85 ± 452.77 | 1699.63 (990.56 - 2926.25) | < 0.001* |
Carbohydrate (g) | 190.7 ± 55.92 | 178.77 (88.36 - 345.66) | 231.24 ± 67.5 | 221.49 (136.55 - 463.78) | < 0.001* |
Lipids (g) | 99.5 ± 67.12 | 77.81 (14.24 - 323.68) | 73.46 ± 40.72 | 67.75 (24.32 - 251.54) | 0.166 |
Protein (g) | 58.67 ± 19.91 | 57.2 (27.36 - 114.68) | 70.83 ± 17.69 | 67.19 (34.88–104.28) | 0.001* |
Magnesium (mg) | 132.8 ± 53.76 | 123.93 (30.60 - 274.65) | 155.52 ± 53.42 | 158.19 (62.25 - 308.03) | 0.03* |
Calcium (mg) | 396.21 ± 213.06 | 340.96 (82.33 - 944.27) | 538.63 ± 237.96 | 518.7 (165.65 - 1332.29) | 0.003* |
Laboratory tests | |||||
Magnesium serum (mg/dL) | 2.22 ± 0.14 | 2.2 (1.8 - 2.6) | 2.2 ± 0.19 | 2.2 (1.8 - 2.6) | 0.577 |
Calcium serum (mg/dL) | 9.73 ± 0.46 | 9.6 (8.8 - 11.2) | 9.64 ± 0.42 | 9.7 (8.8 - 10.3) | 0.3163 |