Avaliação do consumo alimentar do grupo de alimentos in natura ou minimamente processados em indivíduos com insuficiência cardíaca atendidos ambulatorialmente

Abstract

Heart failure is a prevalent and severe condition whose progression can be influenced by factors such as dietary patterns. Although diet plays a fundamental role in preventing decompensations and in the clinical management of HF—contributing to blood pressure control, improvement of the inflammatory profile, and reduction of hospitalization risk—there is still a lack of research on the consumption of unprocessed or minimally processed foods by these patients. This study aims to evaluate the consumption of unprocessed or minimally processed foods, according to the NOVA classification, among outpatients with HF. This is an observational study based on data from 108 adults and older adults diagnosed with HF and treated at HUOL/UFRN between April 2017 and November 2018. Sociodemographic, anthropometric, and clinical data were assessed. Dietary intake was evaluated using three 24-hour dietary recalls, processed with the Virtual Nutri Plus® software and categorized according to the NOVA classification, with a specific focus on the consumption of foods classified as unprocessed or minimally processed. The ten most frequently consumed foods in this group were also identified. The sample consisted predominantly of men (68%), with a mean age of 55 years. Overweight was observed in 49%, low educational level in 69%, and retirement status in 51% of participants. A higher energy intake, as well as greater carbohydrate and fat consumption, was observed among male participants compared to females (all p < 0.05). Unprocessed or minimally processed foods accounted for 28.4% of total energy intake, with the most frequently consumed items being beans, rice, skimmed milk, and bananas. The findings indicate a low intake of unprocessed or minimally processed foods in the diets of these patients, highlighting the need for individualized nutritional strategies adapted to the sociocultural context, aiming to improve dietary quality and enhance clinical care