Characteristics of the dietary consumption of patients with probable dementia of alzheimer type, at different stages: Observational study in a public outpatient clinic in São Paulo, Brazil

• Autor(a) principal: Vieira, Neusa Maria de Andrade
• Data de Publicação: 2019
• Outros Autores: Pinto, Nuno, Patto, Maria Da Assunção Vaz, Bertolucci, Paulo Henrique Ferreira, Pivi, Glaucia Akiko Kamikado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.6/9451
• topic: Dietary; Dementia; S. Paulo; Alzheimer’s disease; Nutrition fiber; Intestinal function

Purpose:to verify the correlation of the ingested diet with the nutritional status of Alzheimer disease (AD) patients; observation of fiber and fluid consumption and intestinal function. Methods: Cross-sectional study with 77 patients of both genders and their caregivers who were referred to nutritional status care in the three phases (CDR) of the AD. All answered the food anamnesis where it was possible to establish the amount of calories, macronutrients and micronutrients. Anthropometric measurements of weight, height, BMI, AC, TSF and AMC were collected.For the continuous variables, a descriptive statistical analysis was performed and for the analytical statistic the Poisson regression was used. Results:Most of the patients were eutrophic. The studied macronutrients were found to be adequate, except for the protein intake that was higher in the mild phase. No group achieved fiber intake. It was not found significant correlations between fiber consumption and intestinal function. In relation to micronutrients, adequate consumption of iron, vitamins A and B12 were found. Vitamin C intake did not reach DRI in mild patients and zinc consumption was low for patients who belonged to the group with moderated patients. Conclusions:Although it does not reflect the nutritional reality of Brazilian patients with probable AD, this study provided important characteristics of the diet composition that already allow us to establish nutritional action strategies.