Marília Rizzon Zaparolli

FOOD INTAKE EVALUATION DURING THE FIRST YEAR OF POSTOPERATIVE OF PATIENTS WITH TYPE 2 DIABETES MELLITUS OR GLYCEMIC ALTERATION SUBMITTED TO ROUX-EN-Y GASTRIC BYPASS

ABSTRACT Background : Obesity is one of the main causes of glycemic change. Failure of clinical obesity treatment may lead to an increase in bariatric surgery. Dietary guidance, in conjunction with disabsorptive and hormonal factors resulting from the anatomical and physiological changes provoked by the surgery, is associated with changes in food intake. Aim: To analyze food intake evolution during the first postoperative year of Roux-en-y gastric bypass in patients with type 2 diabetes mellitus or glycemic alteration. Methods : This was a longitudinal and retrospective observational study. For food intake evolution analysis, linear regression models with normal errors were adjusted for each of the nutrients. Results: At 12 months, all patients presented improvement in glycemic levels (p<0.05). During the first postoperative year, there was a reduction in energy intake, macronutrients, consumption of alcoholic beverages and soft drinks. Conversely, there was an increase in fiber intake and diet fractionation. It was observed that, despite gastric restrictions, the micronutrient intake specifically recommended for glycemic control was greater up to six months postoperatively. Conclusion: There was change in the quantity and quality of food intake. It was the most prevalent glycemic control contributor up to six months postoperatively. At the end of one year, the diet underwent a change, showing a similar tendency to the preoperative food intake pattern.

Alimentos funcionais no manejo da diabetes mellitus

Objective: To analyze the knowledge and the consumption of functional foods that facilitate the diabetes mellitus control in patients of a public hospital in Curitiba - PR. Materials and Methods: This is a cross-sectional and quantitative study, conducted with diabetic patients hospitalized (Hospital de Clinicas/UFPR), in the period between December 2011 and March 2012. A questionnaire was used for data collection in order to obtain information about the knowledge of functional foods, as well as the consumption of five important functional foods for the diabetes control: garlic, yacon potato, onion, passion fruit peel flour and flaxseed. The collected data were tabulated on Libre Office ® 3.5 and afterwards the analysis were performed using descriptive statistics. Results: It was observed that only 12 patients (35.29%) of the sample had previously received information on functional foods and only 11 (32.35%) respondents know the importance of these foods to control diabetes. Of the five studied functional foods, garlic and potatoes yacon presented the highest consumption among diabetic patients. Conclusion: The knowledge about functional foods, as well as its consumption by diabetic patients is small. There is a need for a greater intervention by Nutrition professionals on the orientation of these foods consumption in the usual diet of diabetic patients, aiming to promote a better control of diabetes mellitus.