Prevalência de dislipidemia em pacientes em hemodiálise e fatores clínicos e nutricionais associados
Carregando...
Data
2017-07-10
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
Objective: evaluate the prevalency of dyslipidemia and the association with clinical and nutritional factors on patients in hemodialysis. Material and metods: transversal study with 42 patients in hemodialysis. The analyzed variables was anthropometric demographic data, evaluation of food consumption and biochemical exams of lipid profile. The dyslipidemia was classified as mixed (elevation of values of LDL-c ≥ 160 mg/dL and triglycerides ≥ 150 mg/dL) and low HDL-c (reduction of HDL-c in men with levels lowers than 40 mg/ dl and women 50 mg/dl in isolated form or in association with the elevation of LDL-C or triglycerides) Results: the prevalency of dyslipidemia was 78,60% in the studied group , 61,90% was of male sex, majority (71,40%) adult, with media of ages of 52,88±11,42 years. Majority of the patients presented excess of weight (54,80%), 64,30% with abdominal fat augmented/very augmented and 92,90% with high body fat , without association with dyslipidemia (p>0,05). About the media ingestion of nutrients, lipids was 34,75±11,15% of the total energetic value , satured fat 16,04 ± 10,65, E vitamin 15,20 ±13,71mg, fibers 11,91 ± 7,91, without association with dyslipidemia. Was constated correlation positive between the levels of triglycerides and the values of IMC, CC e % GC. Conclusions: patients in hemodialysis have high prevalency of dyslipidemias, vulnerability to the risk factors for cardiovascular diseases and nutritional deficit with inadequated ingestion of important nutrients for the prevention of dyslipidemias and promotion and recovery of your healthy.
Descrição
Palavras-chave
Consumo alimentar, Doenças cardiovasculares, Doença renal
Citação
GONÇALVES, Jordana Ramos. Prevalência de dislipidemia em pacientes em hemodiálise e fatores clínicos e nutricionais associados. 2017. 37 f. Trabalho de Conclusão de Curso (Graduação) – Faculdade de Nutrição, Universidade Federal de Goiás, Goiânia, 2017.