Consumption of sodium-rich foods and others risk factors for patientes with systemic arterial hypertension treated at a nutrition clinic

Abstract

Objective: To analyze the consumption of foods rich in sodium and other risk factors in hypertensive patients treated at an outpatient clinic of nutrition. Materials and Methods: We evaluated data socioeconomic, anthropometric and dietary habits related to health, as the practice of physical exercise, intestinal function and food consumption. Also, were calculated in the period, the percentages of weight loss and loss of excess weight and related to the intervention time and the number of consultations in the period. Results: the excessive consumption of foods rich in sodium by hypertensive patients was less than one-third. The prevalence of risk factors such as sedentary lifestyle, overweight and increased risk for the development of metabolic complications. There was a significant improvement in these parameters except the neck circumference in hypertensive patients. In general, there has been a significant improvement in the consumption of healthy foods, although the majority of consumption has remained below recommended levels. Conclusion: nutritional care is important to improve the consumption of foods rich in sodium and healthy foods, although the majority of consumption of healthy foods by hypertensive patients has remained below recommended levels.