Food intake in patients on hemodialysis
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8360 |
Resumo: | ObjectiveTo evaluate the intake of energy and nutrients by individuals on hemodialysis, following especific recommendations for this population and according to Food Guide for the Brazilian Population. MethodsA cross-sectional study, 118 adult patients, considered stable from, ten dialysis centers in Goiânia, Goiás. Dietary intake was estimated by six 24-hour recalls, and classified as adequate or inadequate, according to specific recommendations for individuals undergoing dialysis and that recommended for a healthy diet. A descriptive analysis was performed. ResultsAverage dietary intake of 2022.40 ± 283.70 kcal/day; 31.18 kcal/kg/day; 55.03 ± 4.20% carbohydrate; 30.23 ± 3.71% lipid, 1.18 ± 0.23 g protein/kg/day. Important prevalences of inadequacy were observed for the intake of calories (39.0%), protein (39.0%) and other nutrients such as retinol (94.9%), saturated fat (87.3%), cholesterol (61,9%), iron (61.0%), potassium (60.2%) and zinc (45.0%). Patients had a low intake of fruit food group (1.22 ± 0.89 servings) and vegetables (1.76 ± 1.01 servings), dairy products (0.57 ± 0.43 servings) and high intake of food group of oils and fats (3.45 ± 0.95 servings), sugars and sweets (1.55 ± 0.77 servings). ConclusionObserved food consumption imbalance, characterized by excess of oils and fats, especially saturated oils and cholesterol, sugars and sweets, parallel to low intake of fruits and vegetables and dairy products. A considerable percentage of patients did not intake the minimum recommended of calories, protein, retinol, iron, zinc and potassium. |
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Food intake in patients on hemodialysisIngestão alimentar de pacientes em hemodiáliseEatingNutrientsRenal dialysisIngestão de alimentosNutrientesDiálise renalObjectiveTo evaluate the intake of energy and nutrients by individuals on hemodialysis, following especific recommendations for this population and according to Food Guide for the Brazilian Population. MethodsA cross-sectional study, 118 adult patients, considered stable from, ten dialysis centers in Goiânia, Goiás. Dietary intake was estimated by six 24-hour recalls, and classified as adequate or inadequate, according to specific recommendations for individuals undergoing dialysis and that recommended for a healthy diet. A descriptive analysis was performed. ResultsAverage dietary intake of 2022.40 ± 283.70 kcal/day; 31.18 kcal/kg/day; 55.03 ± 4.20% carbohydrate; 30.23 ± 3.71% lipid, 1.18 ± 0.23 g protein/kg/day. Important prevalences of inadequacy were observed for the intake of calories (39.0%), protein (39.0%) and other nutrients such as retinol (94.9%), saturated fat (87.3%), cholesterol (61,9%), iron (61.0%), potassium (60.2%) and zinc (45.0%). Patients had a low intake of fruit food group (1.22 ± 0.89 servings) and vegetables (1.76 ± 1.01 servings), dairy products (0.57 ± 0.43 servings) and high intake of food group of oils and fats (3.45 ± 0.95 servings), sugars and sweets (1.55 ± 0.77 servings). ConclusionObserved food consumption imbalance, characterized by excess of oils and fats, especially saturated oils and cholesterol, sugars and sweets, parallel to low intake of fruits and vegetables and dairy products. A considerable percentage of patients did not intake the minimum recommended of calories, protein, retinol, iron, zinc and potassium.ObjetivoAvaliar o consumo de energia e nutrientes de indivíduos em hemodiálise, segundo recomendações específicas para essa população, e de acordo com o Guia Alimentar para a População Brasileira. MétodosTrata-se de estudo transversal, com 118 pacientes adultos considerados estáveis, tratados em 10 centros de diálise em Goiânia, Estado de Goiás. A ingestão alimentar foi estimada por meio de seis recordatórios de 24 horas, sendo classificada em adequada ou inadequada, conforme recomendações específicas para indivíduos em hemodiálise, é recomendado para uma alimentação saudável. Foi realizada análise descritiva dos dados. ResultadosObservou-se ingestão alimentar média de 2022,40 ± 283,70 kcal/dia; 31,18 kcal/kg/dia; 55,03 ± 4,20% de carboidrato; 30,23 ± 3,71% de lipídeo; e 1,18 ± 0,23 g de proteína/kg/dia. Importantes prevalências de inadequação foram observadas para a ingestão de calorias (39,0%), proteínas (39,0%) e outros nutrientes, como retinol (94,9%), gordura saturada (87,3%), colesterol (61,9%), ferro (61,0%), potássio (60,2%) e zinco (45,0%). Os pacientes apresentaram baixa ingestão de alimentos do grupo das frutas (1,22 ± 0,89 porções), legumes e verduras (1,76 ± 1,01 porções), leite e derivados (0,57 ± 0,43 porções), bem como ingestão elevada de alimentos do grupo dos óleos e gorduras (3,45 ± 0,95 porções) e açúcares e doces (1,55 ± 0,77 porções). ConclusãoFoi observado um consumo alimentar em desequilíbrio, caracterizado pelo excesso de óleos e gorduras, sobretudo gordura saturada e colesterol, açúcares e doces, paralelamente à baixa ingestão de frutas, legumes e verduras, leite e derivados. Um percentual considerável de pacientes deixou de ingerir a recomendação mínima de calorias, proteína, retinol, ferro, zinco e potássio.Núcleo de Editoração – PUC-Campinas2023-04-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8360Brazilian Journal of Nutrition; Vol. 27 No. 6 (2014): Revista de NutriçãoRevista de Nutrição; Vol. 27 Núm. 6 (2014): Revista de NutriçãoRevista de Nutrição; v. 27 n. 6 (2014): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8360/5877Copyright (c) 2023 Inaiana Marques Filizola VAZ, Ana Tereza Vaz de Souza FREITAS, Maria do Rosário Gondim PEIXOTO, Sanzia Francisca FERRAZ, Marta Izabel Valente Augusto Morais CAMPOShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMarques Filizola VAZ, Inaiana Vaz de Souza FREITAS, Ana Tereza Gondim PEIXOTO, Maria do Rosário FERRAZ, Sanzia FranciscaValente Augusto Morais CAMPOS, Marta Izabel 2023-04-18T14:03:28Zoai:ojs.periodicos.puc-campinas.edu.br:article/8360Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-04-18T14:03:28Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Food intake in patients on hemodialysis Ingestão alimentar de pacientes em hemodiálise |
title |
Food intake in patients on hemodialysis |
spellingShingle |
Food intake in patients on hemodialysis Marques Filizola VAZ, Inaiana Eating Nutrients Renal dialysis Ingestão de alimentos Nutrientes Diálise renal |
title_short |
Food intake in patients on hemodialysis |
title_full |
Food intake in patients on hemodialysis |
title_fullStr |
Food intake in patients on hemodialysis |
title_full_unstemmed |
Food intake in patients on hemodialysis |
title_sort |
Food intake in patients on hemodialysis |
author |
Marques Filizola VAZ, Inaiana |
author_facet |
Marques Filizola VAZ, Inaiana Vaz de Souza FREITAS, Ana Tereza Gondim PEIXOTO, Maria do Rosário FERRAZ, Sanzia Francisca Valente Augusto Morais CAMPOS, Marta Izabel |
author_role |
author |
author2 |
Vaz de Souza FREITAS, Ana Tereza Gondim PEIXOTO, Maria do Rosário FERRAZ, Sanzia Francisca Valente Augusto Morais CAMPOS, Marta Izabel |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marques Filizola VAZ, Inaiana Vaz de Souza FREITAS, Ana Tereza Gondim PEIXOTO, Maria do Rosário FERRAZ, Sanzia Francisca Valente Augusto Morais CAMPOS, Marta Izabel |
dc.subject.por.fl_str_mv |
Eating Nutrients Renal dialysis Ingestão de alimentos Nutrientes Diálise renal |
topic |
Eating Nutrients Renal dialysis Ingestão de alimentos Nutrientes Diálise renal |
description |
ObjectiveTo evaluate the intake of energy and nutrients by individuals on hemodialysis, following especific recommendations for this population and according to Food Guide for the Brazilian Population. MethodsA cross-sectional study, 118 adult patients, considered stable from, ten dialysis centers in Goiânia, Goiás. Dietary intake was estimated by six 24-hour recalls, and classified as adequate or inadequate, according to specific recommendations for individuals undergoing dialysis and that recommended for a healthy diet. A descriptive analysis was performed. ResultsAverage dietary intake of 2022.40 ± 283.70 kcal/day; 31.18 kcal/kg/day; 55.03 ± 4.20% carbohydrate; 30.23 ± 3.71% lipid, 1.18 ± 0.23 g protein/kg/day. Important prevalences of inadequacy were observed for the intake of calories (39.0%), protein (39.0%) and other nutrients such as retinol (94.9%), saturated fat (87.3%), cholesterol (61,9%), iron (61.0%), potassium (60.2%) and zinc (45.0%). Patients had a low intake of fruit food group (1.22 ± 0.89 servings) and vegetables (1.76 ± 1.01 servings), dairy products (0.57 ± 0.43 servings) and high intake of food group of oils and fats (3.45 ± 0.95 servings), sugars and sweets (1.55 ± 0.77 servings). ConclusionObserved food consumption imbalance, characterized by excess of oils and fats, especially saturated oils and cholesterol, sugars and sweets, parallel to low intake of fruits and vegetables and dairy products. A considerable percentage of patients did not intake the minimum recommended of calories, protein, retinol, iron, zinc and potassium. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8360 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8360 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8360/5877 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 27 No. 6 (2014): Revista de Nutrição Revista de Nutrição; Vol. 27 Núm. 6 (2014): Revista de Nutrição Revista de Nutrição; v. 27 n. 6 (2014): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126069719072768 |