Consumo alimentar e dietético de sódio em indivíduos com síndrome metabólica

• Autor(a) principal: Carvalho, Giovanna Melo de
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/40113
• topic: síndrome metabólica; sódio dietético; hipertensão; consumo alimentar; metabolic syndrome; dietary sodium; hypertension; food consumption

Objective: The aim of the study was to evaluate energy intake and identify sodium intake and its main sources in individuals with Metabolic Syndrome. Methods: This is a cross-sectional study with 88 indivuduals with MS diagnosis from both sexes, adults and elderly, treated at the Onofre Lopes University Hospital Endocrinology Outpatient Clinic – Natal, RN. Food consumption was assessed by means of two 24-hour dietary recall, which were analyzed in the Virtual Nutri Plus®. Results and discussion: The studied population was predominantly female (72.73%) and mean patient age was 49.0 (11.31) years. The most frequent comorbidities were dyslipidemia (92.0%), and arterial hypertension (76.1%). Mean energy intake was 1664.35 (630.83) kcal/d and mean sodium intake was 2792,82 (866.15) mg/d, with 82.2% of individuals presenting an intake higher than recommended. Significant statistical differences were found for energy intake between the sexes (p <0.001), but not for sodium intake (p = 0.107). The use of the addition salt was quite expressive in the analysis of the food consumption of this population (310 repetitions, corresponding to an average of 635.54mg of sodium). Industrialized foods were the ones that presented the highest amount of sodium among the foods consumed, although we registered few patients consuming these products. Conclusion: Inadequate sodium intake was found in an expressive percentage of the population, and may have a negative impact on the health of these individuals, especially those living with hypertension, evidencing the need for a broader nutritional education action directed specifically to this population.