Frequência de anemia e consumo alimentar e dietético de ferro em indivíduos com insuficiência cardíaca

Abstract

Introduction: Heart failure (HF) is a complex syndrome of miltifactorial etiology. There are several associated comorbidities, including anemia and iron deficiency. Anemia affects about 33% of patients with HF and iron deficiency about 50%. The most common type of anemia is iron deficiency. Adequate intake of this micronutrient is very important in the context of HF, considering that not treating these comorbidities is associated with worsening and/or worsening of this clinical condition. Objective: To assess the frequency of anemia and dietary and dietary iron intake in individuals with heart failure. Methods: The cross-sectional study included 124 adult and elderly patients, of both genders, with a clinical diagnosis of HF, distributed by female (N=42) and male (N=82). Anemia was diagnosed with cutoff values ​​established by the WHO (2020) and food consumption was performed using 24-hour recalls and data were analyzed using the Virtual Nutri Plus 2.0® software. The “T”-Student test and the U-Mann-Whitney test were used, when appropriate, for the prevalence of inadequacy of iron, an adjusted distribution was used. Results: The mean age of patients was 56 (14) years, mostly male (66%). About 45% of the population had anemia and a higher frequency was also observed in females (47.4%). The estimate of the prevalence of inadequacy was higher in the female group of childbearing age with anemia, representing about 82%. Regarding iron-rich foods, the most consumed were: coriander, carioca beans, chicken eggs and red meat. Conclusion: Patients with HF had a high frequency of anemia and a high prevalence of inadequate iron intake in both sexes, highlighting the need for nutritional interventions as part of the non-pharmacological treatment for this disease.