Consumo alimentar de pacientes submetidos a cirurgia de colecistectomia

Abstract

The incidence of biliary disease is increasing and represents an overload in health systems around the world. One situation that can lead to the formation of gallstones is the redundant intake of hypercaloric and hyperlipidic diet. Dietary protection factors include a high-fiber diet that speeds up intestinal transit and ingestion of some dietary components such as calcium, magnesium, vitamin C and moderate alcohol consumption. The objective of this study was to evaluate the patients' previous eating habits in the postoperative period of cholecystectomy. Methods: The study is characterized by a cross-sectional descriptive nature.The food intake was evaluated through a food frequency questionnaire, the analyzed nutrients were classified by the Dietary Reference Intakes (DRIs), 2002. The nutritional consumption was estimated using the Dietbox® nutritional assessment software. Results: The patients' diet was classified according to energy, with 42.9% patients with hypocaloric diet representing 6, 7,1% patient with normocaloric diet representing 1 and 50% patients with hypercaloric diet representing 7 of them. In micronutrients and saturated fat 50% of these patients reached the recommendation of fiber, vitamin C and saturated fat (7), 28,6% of the patients reached the recommendations of calcium (4) and 35,7% of the patients reached the recommendations of magnesium (5) Conclusion: Each patient should be evaluated individually, with dietary adjustment to their needs and clinical conditions. [resumo fornecido pelo autor]