Food intake in patients on hemodialysis

Detalhes bibliográficos
Autor(a) principal: Marques Filizola VAZ, Inaiana
Data de Publicação: 2023
Outros Autores: Vaz de Souza FREITAS, Ana Tereza, Gondim PEIXOTO, Maria do Rosário, FERRAZ, Sanzia Francisca, Valente Augusto Morais CAMPOS, Marta Izabel
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.
id PUC_CAMP-2_09d9406edfafadbbf65462fe4a911801
oai_identifier_str oai:ojs.periodicos.puc-campinas.edu.br:article/8360
network_acronym_str PUC_CAMP-2
network_name_str Revista de Nutrição
repository_id_str
spelling 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
_version_ 1799126069719072768