Nutritional factors associated with dyslipidemia in users of service in primary health care.

Nathália Luíza Ferreira, Maria Tereza Rodrigues, Mery Natali Abreu, Aline Cristine Lopes

Abstract


Dyslipidemias are relevant to public health because are one of the major risk factors for Non-Communicable Diseases and Disorders, especially cardiovascular diseases.Identify factors associated with dyslipidemias on users of Primary Health Care Center.Users were assessed through the nutritional anamnesis (demographic data, consumption of foods and nutrients and morbidity) and anthropometry. Was performed descriptive analysis, t-Student, Chi-Square and Mann Whitney tests (p<0.05) and multivariate analysis employing the decision tree through CHAID algorithm.It was evaluated 105 users, 93.3% were female, mean 52.3 years (±13.6) and the prevalence of dyslipidemia was 29.8%. Dyslipidemic subjects had higher mean age (p=0.057), higher daily consumption of calories (p=0.013) and sugar (p=0.026), higher inadequate consumption of eggs (p=0.043) and lower percentage of adequacy monounsaturated fatty acids (MUFA) (p=0.007). In contrast, had higher proportion of adequacy of lipid (p=0.017), lower mean weight (p=0.044) and lower inadequate intake of fatty meat (p=0.005). Multivariate analysis showed that insufficient consumption of MUFA (p=0.005) and inadequate intake of lard (p=0.021) were the main variables which influenced the presence of dyslipidemia.The results show that important dietary changes for the prevention and control of dyslipidemia have not been implemented, demonstrating the importance of nutritional interventions aimed at to clarify new dietary strategies, such as reduce consumption of sugar and to maintain an adequate consumption of lipid fractions.

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