Factors associated with the development of pressure ulcers: the impact of nutrition

• Autor(a) principal: CAMPOS, Suellen Fabiane
• Data de Publicação: 2023
• Outros Autores: Pereira CHAGAS, Ângela Conceição, Pereira COSTA, Aline Bárbara, Estevão de Melo FRANÇA, Rosilene, JANSEN, Ann Kristine
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9406
• topic: Nutritional status; Hospitalization; Pressure ulcer; Estado nutricional; Hospitalização; Úlcera de pressão

ObjectiveThis prospective study aimed to determine the incidence of pressure ulcers in a university hospital and investigate the nutritional factors involved in their development. MethodsThe clinical, sociodemographic, anthropometric and dietary data of 50 patients were collected and analyzed by the software Epi Info 3.2.  ResultsFemales aged M=66.6, SD=18.0 years prevailed. The incidence of pressure ulcers was 28.0%, resulting in roughly 1.7 pressure ulcers per patient. The most common sites were the sacral region (57.1%) and heels (35.7%). Statistical significance (p<0.05) was found for the following variables: changing position in bed, activity level, use of diaper, mental or neurological illness, anemia and use of antibiotics, anti-inflammatories and immunosuppressants. With respect to nutritional factors, positive associations were found between patients with ulcers and low arm muscle area, low calf circumference, low triceps and subscapular skinfold thicknesses,low hemoglobin level, low hematocrit, and high white blood cell count. The wounds also were associated with higher mortality rates and longer hospital stays. ConclusionThere is a close association between poor nutritional status and the development of pressure ulcers. This study identified some nutritional parameters related to this event which may become important tools for the identification and treatment of patients at risk.