Knowledge about cholesterol food sources between users of a clinical school of nutrition

• Autor(a) principal: Oliveira, Mariana Cadaval de
• Data de Publicação: 2017
• Outros Autores: Menegassi, Bruna, Kühl, Adriana Masiero, Vicente, Mariana Abe, Saldan, Paula Chuproski
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/570
• topic: Cholesteol; Hypercholesterolemia; Adult; Colesterol; Hipercolesterolemia; Adulto; Colesterolo; percolesterolemia; Adulto; Colesterol; Hipercolesterolemia; Adulto; Colesterol; Hipercolesterolemia; Adulto

Introduction: One of the main causes of death in men and women in Brazil are cardiovascular disease, and among the risk factors are dyslipidemia. Objective: The aim of the study was to evaluate the knowledge of adults about food sources of cholesterol. Methods: It were collected secondary data from medical records of users of the Clinic School of Nutrition. The inclusion criteria were adult patients seen in 2015 with changes in lipid profile. They were invited by phone to answer a questionnaire involving foods of animal and vegetable origin where they recognized or not the food as a source of cholesterol. Results: It were analyzed 320 patient records, resulting in 34 patients who met the inclusion criteria of the study. Of these, 28 patients agreed to participate, which 78.57% were female and 57.14% male. It was observed that all participants recognized the egg as a source of cholesterol, but foods such as fish and chicken were not recognized for more than half of the individuals, and foods such as margarine, soybean oil and avocado were erroneously recognized. It was observed that participants aged 20 to 39 years had a greater knowledge of food sources of cholesterol when compared to the age group of 40 to 59 years. Conclusion: Even the individuals receiving guidelines for reducing the consumption of high cholesterol foods at a Clinical School of Nutrition, they failed to recognize these foods.