RELAÇÃO ENTRE O FERRO DIETÉTICO E A HEMOGLOBINA SÉRICA DE PESSOAS SOB TRATAMENTO HEMODIALÍTICO

• Published in: Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2015-12, Vol.10 (4), p.989-1000
• Main Authors: Oliveira, Nara Conceição Silva, Lima, Amanda Cibelle de Souza, Araújo, Josanne Christinne, Sampaio, Fabiane Araújo
• Format: Article
• Language: English
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2015.18525

Objective: To evaluate the relationship between dietary iron andserum hemoglobin in patients on hemodialysis. Method: Crosssectionalstudy involving 38 men receiving hemodialysis, agedbetween 31 and 51 years. Food consumption data were collectedfrom the 24-hour recall and analyzed by software “Nutwin”version 1.5. Anthropometric measurements were taken usingmeasuring tape and a digital scale Filizola® with a maximumcapacity of 150 kg, where the nutritional status was determinedaccording to the body mass index (BMI). Statistical analysiswas conducted using the SPSS program v. 15.0 and Pearson’scorrelation to check the association between variables. Results:The mean iron intake was lower than the recommended levels,averaging 6.22 ± 7.41 mg / day. The average concentrations ofbiochemical parameters for hemoglobin, hematocrit and redblood cells were, respectively, 9.22 ± 1.48 g / dl, 28.79 ± 5.33,3.15 ± 0.47, indicating the presence of anemia. There was nosignificant correlation between hemoglobin and iron in the diet (P