Relação entre o consumo habitual de ferro e gorduras em geral e marcadores inflamatórios em idosos: um estudo clínico epidemiológico

• Ano de defesa: 2016
• Autor(a) principal: Silva, Débora Danuse de Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Ciências da Nutrição; Programa de Pós-Graduação em Ciências da Nutrição; UFPB
• Palavras-chave em Português: Idoso; Leucócitos; Proteína C-reativa; Consumo alimentar; Elderly; Leukocytes; C-reactive protein; Food consumption; CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/8814

Systemic low-grade inflammation has a significant impact on human health and longevity, and nutrients appear to be able to modulate this inflammatory state. In this context, the present study aimed to assess the relationship between inflammatory markers and habitual consumption of iron and fats in general in an elderly population. A cross-sectional epidemiological design was adopted, using a stratified sample of the elderly population of the city of João Pessoa / Paraíba / Brazil. The study included 171 older adults aged over 60 years from different socio-economic conditions, with or without chronic degenerative diseases and in use or not of drugs. Socio-economic, demographic, epidemiological and food consumption data were collected and nutritional assessment and biochemical analyses were performed. The average intake of total, saturated, monounsaturated and polyunsaturated fat was 32.56 ± 26.31 (g / day) 8.69 ± 5.69 (g / day), 7.39 ± 4.98 (g / day) 6.63 ± 1.51 (g / day), respectively. The average iron consumption was 7.9 ± 2.97 (mg / day) and the amount of calories was 1260.85 ± 304.42 (kcal / day). Through multiple linear regression, a relationship between CRP concentrations and habitual consumption of saturated fat (p = 0.009) and usual iron intake (p = 0.045) was observed, demonstrating that as the saturated fat intake increases by 1g, CRP concentrations increase by 1.43 mg / dL and when iron consumption increases by 1mg, CRP values increase by 0.1493 mg / dL, compared to the consumption of monounsaturated fat, and when this consumption increases by 1g, CRP concentrations decrease by 0.23 mg / dL (p = 0.008) and when BMI increases by 1kg / m², CRP concentrations increase by 0.11 mg / dL (p = 0.001). The same regression model was applied to white blood cells and hemoglobin, and no relationship between these study variables was found. Based on correlations between CRP levels and usual food intake, adequate intake of fats and iron would be even more justified, considering their importance in the adjustment of CRP values and, consequently, in the prevention of chronic diseases.