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

• Main Authors: Nara Conceição Silva Oliveira (Author), Amanda Cibelle de Souza Lima (Author), Josanne Christinne Araújo (Author), Fabiane Araújo Sampaio (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2015-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 2238-913X; 10.12957/demetra.2015.18525
• Keywords: Agriculture (General); S1-972; Public aspects of medicine; RA1-1270
• Source: Demetra, Vol 10, Iss 4, Pp 989-1000 (2015)

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<0.05). Conclusion: Considering the results, it can be assumed thatanemia of patients on hemodialysis was not the result of low ironintake, but due to factors involved in the hemodialysis process. DOI: 10.12957/demetra.2015.18525