Acceptance of low-sodium diets among patients with heart diseases in a tertiary hospital Aceita o de dietas com reduzido teor de sódio entre cardiopatas em um hospital terciário

Objective: To evaluate the acceptance of low-sodium diets among patients with heart diseases in a tertiary hospital in Porto Alegre, RS. Materials and Methods: A cross-sectional study was performed in patients with medical prescription of sodium restricted diets, standardized by the hospital. We have evaluated wasted food from one meal (lunch or dinner) by weighing it. Subjective Global Assessment (SGA) was used for nutritional status assessment. Demographic data and reasons for no acceptance of the diet were recorded using a questionnaire. Results: Among the 173 patients assessed, mean age was 63±14.4 years. According to SGA, 84% of the individuals were classified as (A) - well nourished and 16% suspicion/malnourished (SGA B). Seventy-one per cent of all individuals reported not to fully accept the meal provided by the hospital. Seventy-three per cent of the patients reported that usually restrict sodium chloride in their diet at home. Meat was the kind of food with greater acceptance, and rice had lower acceptance. On average, around 167 kcal were not consumed in a full meal, representing around 8% from the total daily energy that was supposed to be supplied by the diet prescribed. There was no difference in the acceptance between both low-sodium diets standardized (“Low-Sodium” and “Cardiopaty”) and the salt reduction was the most cited reason from patients to justify the meal rejection. Conclusions: Reduction of sodium was the factor that most influenced the low acceptance of the meal among prescribed diets. The lack of energy value from the rejected food can negatively affect nutritional status. Objetivo: Avaliar a aceita o de dietas com restri o de sal por pacientes portadores de cardiopatias admitidos em um hospital terciário de Porto Alegre, RS. Materiais e Métodos: Estudo transversal entre pacientes com prescri o de dietas restritas em sódio, padronizadas pelo hospital. Foram verificados os restos de alimentos de uma refei o (almo o ou jantar) através de pesagem e o estado nutricional foi detectado através de Avalia o Subjetiva Global (ASG). Dados demográficos e motivos para a aceita o ou n o da dieta foram verificados através de questionário. Resultados: Entre 173 pacientes avaliados, a média de idade foi de 63±14,4 anos, 84% foram classificados como bem nutridos (A) de acordo com ASG e 16% moderadamente/suspeita (ASG B). Quanto à aceita o, 71% relataram n o aceitar plenamente a refei o fornecida pelo hospital. Em contrapartida, 73% relataram que já restringiam o cloreto de sódio na alimenta o em casa. A carne foi a prepara o com mel