Perfil de cálcio iônico de consumidores de leite de vaca e derivados atendidos no Ambulatório de Nutrição do Hospital Universitário Júlio Müller – Cuiabá/MT

• Autor(a) principal: Costa, Lectícia Campos
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/93
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Leite e derivados; Cálcio; Cálcio iônico; Ingestão de cálcio; Dairy products; Calcium; Ionized calcium; Calcium intake

Dairy products constitute a food group very present in the table of the Brazilian since the childhood, being considered a complete and balanced food. Its consumption is strongly recommended to reach the daily adequacy of calcium (Ca), helping in the prevention mainly of osteoporosis. The Ministry of Health recommends consumption of 1000 mg of Ca per day for adult individuals in order to maintain biological functions and promote bone mineralization. This study aimed to evaluate the ionic calcium (CaI) profile of patients consuming dairy products treated at the HUJM nutrition clinic. This is a cross-sectional quantitative study, with 22 patients of both sexes, aged between 19 and 59 years, consuming dairy foods, performed during the months of August to December 2016. Laboratory tests were requested for evaluation of the profile serum calcium, magnesium and phosphorus levels and a food frequency questionnaire was used to know the average consumption of portions derived from dairy products and the intake of Ca from dairy. Among the 22 patients, 13.6% (n=3) reported having a higher Ca consumption than those proposed by the Ministry of Health and 86.4 (n=19) presented an unsatisfactory consumption (<1000 mg). It was observed that the mean daily portions of dairy products of patients consuming >1000mg of Ca were 5.3 servings and 2.1 servings for those below the recommendation. The estimated intake of Ca corresponding to the portions was on average 1274,6±185,96 mg/day in subjects with an intake above the recommended and 531.65 ± 267.10 mg/day for those who were consuming below the recommended level. Taking into account the reference values for CaI, 68% (n=15) of the sample had serum levels below normal, and 32% (n=7) with adequate levels, both of which corresponded to a mean of 4.67 ± 0,28 mg/dL. The results found in the research allow us to conclude that individuals with reduced Ca intake from dairy products have reduced serum CaI levels.