Consumo de alimentos fonte de lipídios por portadores de Doença Arterial Coronariana (DAC): análise de um questionário de frequência de consumo alimentar qualitativo

Abstract

The objective of this study was to analyze qualitatively food consumption/lipid sources preparations of patients with coronary heart disease (CHD), using a questionnaire of qualitative food consumption frequency (QFCA). It was also intended to compare the average values of total cholesterol and fractions according to frequency of use. This is a crosssectional study with individuals with DAC, met in the municipality of Santo Antônio de Jesus. Identification, socioeconomic conditions and lifestyle were collected by applying specific questionnaire. For anthropometric assessment, were calibrated weight, height, waist circumference (WC) and hip circumference (RC) and calculated the body mass index (BMI) and waist hip ratio (WHR). For biochemical assessment, blood samples were collected from the study population. Eating habits were analysed using a qualitative QFCA. The statistical analysis was done by means of Statistical Package for the Social Sciences (SPSS) version 19.0. 65 individuals were evaluated, with an average age of 65 years. Most individuals were male (70.8%), married (69.2%), had incomplete elementary education (64.6%) and monthly family income up to three minimum wages (60%). As for the lifestyle, most individuals have denied smoking (93.8%), alcoholism (89.7%) and reported no exercise (58.5%). The overweight was prevalent (56.9%) and WC (67.7%). To the WHR, the majority has not demonstrated inadequacy (61.5%). When evaluating the consumption of foods identified as most consumed foods: whole milk powder (23.1%), meat preserved in salt (40%), margarine (29.3%), olive oil (55.4%), vegetable oil (49.5%) and skimmed milk powder (49.3%). From the comparison between the average values of serum lipids according to frequency of use, it was found that people who consume full milk powder very often presented average HDL lower, and who consume olive oil very often presented average HDL greater. It was observed that the pattern of food consumption source of lipids is regular. Suggested interventions that promote education regarding proper intake of lipids by the population of study, in order to prevent recurrence of coronary events.