Relationship between Dietary Iron and Serum Hemoglobin Serum in People on Hemodialysis Treatment

• Published in: Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2015-12, Vol.10 (4), p.989
• Main Authors: Oliveira, Nara Conceicao Silva, Araujo, Josanne Christinne, Lima, Amanda Cibelle de Souza, Sampaio, Fabiane Araujo
• Format: Article
• Language: Spanish
• Subjects: Analysis; Anemia; Body mass index; Food consumption; Glycosylated hemoglobin; Hemodialysis; Hemoglobins; Iron deficiency anemia; Kidney failure
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2015.18525

Objective: To evaluate the relationship between dietary iron and serum hemoglobin in patients on hemodialysis. Method: Cross-sectional study involving 38 men receiving hemodialysis, aged between 31 and 51 years. Food consumption data were collected from the 24-hour recall and analyzed by software "Nutwin" version 1.5. Anthropometric measurements were taken using measuring tape and a digital scale Filizola[R] with a maximum capacity of 150 kg, where the nutritional status was determined according to the body mass index (BMI). Statistical analysis was conducted using the SPSS program v. 15.0 and Pearson's correlation to check the association between variables. Results: The mean iron intake was lower than the recommended levels, averaging 6.22 [+ or -] 7.41 mg / day. The average concentrations of biochemical parameters for hemoglobin, hematocrit and red blood cells were, respectively, 9.22 [+ or -] 1.48 g / dl, 28.79 [+ or -] 5.33, 3.15 [+ or -] 0.47, indicating the presence of anemia. There was no significant correlation between hemoglobin and iron in the diet (P