Associação entre o índice inflamatório da dieta com indicadores sociodemográficos, antropométricos e dietéticos em idosos da comunidade

• Autor(a) principal: Rosa, Mariane
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/24299
• topic: Inflamação; Envelhecimento; Dieta; Nutrientes; Humanos; Inflammation; Aging; Diet; Nutrients; Humans; CNPQ::CIENCIAS DA SAUDE

The Dietary Inflammatory Index (DII) was developed to estimate the inflammatory power of a dietary pattern. This research aimed to evaluate the association between the IID with sociodemographic, anthropometric and dietary indicators of the elderly in the community. This is a descriptive, probabilistic and retrospective study, with a transversal, quantitative and analytical design, which used secondary data from the research “Food and nutritional situation of the elderly in Palmeira das Missões, RS”. A total of 424 elderly people participated in the study, with a predominance of females (68.4%), aged between 60 and 69 years (49.5%) with a mean of 70.8±7.8 years, presence of a partner (53.8% ), education level below 5 years of schooling (60.1%), with salary income less than two minimum wages (79.7%), presence of excess weight according to BMI (49.1%) , was not a smoker (85.6%), on medication (75.7%) and did not practice physical activity (54.7%). The energy-adjusted IID with the pro-inflammatory profile was more prevalent among the elderly (77.6%). In this group, the consumption of energy (p=0.008), total (p<0.001) and saturated fat (p<0.001) was higher and statistically significant. In the group in which the IID adjusted for energy showed an anti-inflammatory profile, the intake of fiber, vitamins A, D, E, C, thiamine, riboflavin, B6, folate, B12, magnesium, iron was higher and with a significant difference and selenium. The IID showed a significant association with dietary variables and, among these, dietary fiber was the nutrient studied that presented the greatest contribution to the food anti-inflammatory potential. The anti-inflammatory group was associated with nutrients such as fiber, vitamins and minerals contained in healthy foods, while the pro-inflammatory group was associated with nutrients characteristic of a western diet. Among sociodemographic and anthropometric data, age and BMI showed a significant correlation with the energy-adjusted IID.