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        "resumen" => "Introducción y objetivos: La dieta inadecuada desempeña un papel importante en la malnutrición del paciente en hemodiálisis periódica (HDP). El propósito de este estudio es analizar su ingesta alimentaria y hábitos dietéticos, detectando el alejamiento entre el consumo real y el aconsejado. Para ello, contrastamos el consumo alimentario por grupos de alimentos con un ideal teórico basado en la Dieta Mediterránea. Material y Método: Seleccionamos pacientes en HDP en situación clínica estable y con apetito conservado. Se realiza el análisis de la ingesta alimentaria mediante el Registro de Consumo Alimentario de 7 días. Comparamos la ingesta de nutrientes y minerales con la recomendada en HDP y contrastamos el consumo por grupos de alimentos con las medias recomendadas por la Guía de la Alimentación Saludable 2004 de la Sociedad Española de Nutrición Comunitaria. Resultados: Incluimos 28 pacientes, 15 varones y 13 mujeres, con una edad media de 62,9 ± 16 años. Registramos una ingesta proteica correcta, de 1,33 ± 0,2 gr/Kg peso ideal/día. Sin embargo el aporte energético fue de 29,5 ± 2,1 Kcal/Kg de peso ideal/día, inferior al recomendado en un 16 %. La distribución por principios inmediatos fue: 19 % proteínas, 43,1 % hidratos de carbono y 37,9 % grasas (55,5 % ácidos grasos monoinsaturados, 16,4 % poliinsaturados y 28,1 % saturados). En el consumo por raciones de grupos de alimentos encontramos un déficit en las raciones de hidratos de carbono complejos y en el consumo de aceite de oliva. El consumo proteico animal es correcto cuantitativamente, aunque excesivo en carnes rojas y embutidos. Conclusiones: En este grupo de pacientes en HDP estables, la ingesta proteica es adecuada, y la calórica insuficiente, lo que puede conducir a un balance nitrogenado negativo. En la composición por principios inmediatos, el aporte de hidratos de carbono es bajo y el de lípidos excesivo, aunque con una buena relación entre ácidos grasos mono-poliinsaturados/saturados. En general la dieta es sana, con productos naturales, pero excesiva en carnes rojas y pobre en hidratos de carbono complejos y aceites vegetales. La corrección de estos problemas, dentro de las posibilidades de cada caso, permitiría una reducción en el consumo de grasas saturadas y un mayor aporte calórico, equilibrando la dieta con alimentos propios de nuestra zona geográfica."
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SNUTRIENT INTAKE AND EATING HABITS IN HEMODIALYSIS PATIENTS: COMPARION WITH A MODEL BASED ON MEDITERRANEAN DIET
Principales déficits del consumo alimentario de los pacientes en hemodiálisis: Aproximación a un modelo de alimentación saludable basado en la Dieta Mediterránea.
Luis Miguel Lou Arnal Nefrología Hospital de AlcañizBelén Campos Gutiérrez Nefrología Hospital de Alcañiz, José Antonio Gimeno Orna Endocrinología y N
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    "titulo" => "SNUTRIENT INTAKE AND EATING HABITS IN HEMODIALYSIS PATIENTS: COMPARION WITH A MODEL BASED ON MEDITERRANEAN DIET"
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        "titulo" => "Principales déficits del consumo alimentario de los pacientes en hemodiálisis: Aproximación a un modelo de alimentación saludable basado en la Dieta Mediterránea."
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        "resumen" => "Objectives: Inadequate nutrient intake seems to be one of the most important cause of malnutrition in hemodialysis patients. The purpose of this study was to analyse their nutrient intake and eating habits, comparing food groups¿ intake with standar Mediterranean diet values (Healthy Diet Guide 2004, Nutrition Community Spanish Society). Material and methods: There were 28 stable hemodialysis (HD) patients, 15 males and 13 females, mean age 62,9 ± 16 years. Dietary evaluation was based on 7-day dietary recalls conduced by a single observer. We compare nutrients intake with recommended hemodialysis intake and we contrast food groups consumption with the theoretical ideal based on Mediterranean diet. Results: The protein intake was 1,33 ± 0,2 g/kg/day and the energy intake 29,5 ± 2,1 kcal/kg/day. Carbohydrates accounted 43,1% of energy intake, proteins 19% and lipids 37,9% (55,5% monounsaturated fatty acids, 16,4% polyunsaturated fatty acids and 28,1% saturated fatty acids). Complex carbohydrates (potatoes, cereals, vegetables, fruits) and olive oil consumption was lower than that recommended to the Spanish healthy population and to the chronic hemodialysis patients. The animal protein intake (meat, fish, eggs) was correct, although excessive in red and processed meats. Results: Potatoes and cereals recommended frequency (RF) 4-6 portions/day, HD patients frequency (HDF) 4,1 portions/day&#59; vegetables RF > 2 portions/day, HDF 1,2&#59; fruits RF > 3 portions/day, HDF 1,3&#59; olive oil RF 3-6 portions/day, HDF 1,5&#59; Fish RF 3-4 portions/week, HDF 4,2&#59; White meat RF 3-4 portions/week, HDF 1,5&#59; Poultry RF 3-4 portions/week, HDF 2,3&#59; Eggs RF 3-4 portions/week, HDF 3,6&#59; Pulses RF 3-4 portions/week, HDF 1,7&#59; Nuts RF 3-7 portions/week, HDF 0&#59; Red meat RF occasionally, HDF 4,8 portions/week&#59; Processed meats RF occasionally, HDF 4,6 portions/week&#59; Sweets, snacks, soft drinks RF occasionally, HDF 1,7 portions/week&#59; Butter, margarine, processed bakery products, biscuits RF occasionally , HDF 0,5 portions/week. Conclusions: Nutritional abnormalities are frequently found even in apparently stable patients on chronic hemodialysis. Caloric rather than protein undernutrition is the major abnormality. Inadequate caloric intake ( < 35 kcal/kg/day) can lead to a negative nitrogen balance. Their eating habits are healthy and natural, but there is a deficit in slowly absorbed carbohydrates and olive oil intake (with caloric intake reduction), and an excessive consumption of red and processed meats (with saturated fats increase). The individual correction of these dietary patterns could reduce the saturated fats and increase the energy intake, obtaining a balanced diet integrated into our geographic region and culture."
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        "resumen" => "Introducción y objetivos: La dieta inadecuada desempeña un papel importante en la malnutrición del paciente en hemodiálisis periódica (HDP). El propósito de este estudio es analizar su ingesta alimentaria y hábitos dietéticos, detectando el alejamiento entre el consumo real y el aconsejado. Para ello, contrastamos el consumo alimentario por grupos de alimentos con un ideal teórico basado en la Dieta Mediterránea. Material y Método: Seleccionamos pacientes en HDP en situación clínica estable y con apetito conservado. Se realiza el análisis de la ingesta alimentaria mediante el Registro de Consumo Alimentario de 7 días. Comparamos la ingesta de nutrientes y minerales con la recomendada en HDP y contrastamos el consumo por grupos de alimentos con las medias recomendadas por la Guía de la Alimentación Saludable 2004 de la Sociedad Española de Nutrición Comunitaria. Resultados: Incluimos 28 pacientes, 15 varones y 13 mujeres, con una edad media de 62,9 ± 16 años. Registramos una ingesta proteica correcta, de 1,33 ± 0,2 gr/Kg peso ideal/día. Sin embargo el aporte energético fue de 29,5 ± 2,1 Kcal/Kg de peso ideal/día, inferior al recomendado en un 16 %. La distribución por principios inmediatos fue: 19 % proteínas, 43,1 % hidratos de carbono y 37,9 % grasas (55,5 % ácidos grasos monoinsaturados, 16,4 % poliinsaturados y 28,1 % saturados). En el consumo por raciones de grupos de alimentos encontramos un déficit en las raciones de hidratos de carbono complejos y en el consumo de aceite de oliva. El consumo proteico animal es correcto cuantitativamente, aunque excesivo en carnes rojas y embutidos. Conclusiones: En este grupo de pacientes en HDP estables, la ingesta proteica es adecuada, y la calórica insuficiente, lo que puede conducir a un balance nitrogenado negativo. En la composición por principios inmediatos, el aporte de hidratos de carbono es bajo y el de lípidos excesivo, aunque con una buena relación entre ácidos grasos mono-poliinsaturados/saturados. En general la dieta es sana, con productos naturales, pero excesiva en carnes rojas y pobre en hidratos de carbono complejos y aceites vegetales. La corrección de estos problemas, dentro de las posibilidades de cada caso, permitiría una reducción en el consumo de grasas saturadas y un mayor aporte calórico, equilibrando la dieta con alimentos propios de nuestra zona geográfica."
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Article information
ISSN: 20132514
Original language: English
DOI:
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