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Analiza sposobu zywienia pacjentow z nadcisnieniem tetniczym pierwotnym i zaburzeniami tolerancji glukozy

100%

Gajewska D. , Niegowska J.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 3

405-409

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Compliance to DASH diet by patients with essential hypertension

80%

Gajewska D. , Niegowska J. , Kucharska A.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 1

EN

Lifestyle modification, including dietary changes, is very important in the prevention and treatment of hypertension. It has been well documented that DASH (Dietary Approaches to Stop Hypertension) diet has the potential to lower blood pressure and to improve patients’ overall health. The aim of this study was to evaluate compliance to DASH diet by patients with essential hypertension. A total of 159 patients with medically treated essential hypertension, 80 men and 79 women were included in the study. All patients were taking multiple antihypertensive drugs to achieve hypertension target goal (<140/90 mm Hg). Over 70% of hypertensive patients were obese (BMI ≥30 kgm2) and abdominal obesity, confirmed by waist circumferences, was found in 94.3% of them. The diets of hypertensive patients met daily nutritional guidelines only for protein and sodium intake. According to DASH diet, very high intakes of saturated fat and cholesterol, as well as a high intake of total fat were found. The intakes of hypotensive minerals such as calcium, potassium and magnesium were below the levels recommended by DASH diet. Daily intake of fiber was only 25.6±10.3 g among men and 21.6±6.5 g among women (70- 80% of recommended value). This diet profile may contribute to an increased risk of cardiovascular diseases. Most of the hypertensive patients on DASH diet require major dietary changes. A comprehensive, tailored nutritional education, provided by dietitian, should be offered for motivated patients.

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Intakes of macronutrients and selected micronutrients by patoents with essential hypertension

80%

Niegowska J. , Gajewska D. , Kucharska A. , Sych A.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 2

EN

A total of 147 patients (73 men and 74 women) with a mean age of 56.9±11 years participated in the study. All hypertensive subjects were medically treated and their average BP was 131±8 mmHg systolic and 81±6 mmHg diastolic. An average BMI was 32.7±3.1 kg/m2 and 35.3±3.8 kg/m2 among men and women respectively. Only 33% of patients had BMI of <25 kg/m2. Daily energy intake did not reach 80% of recommended value in both, men and women group. An average intake of protein was 17% of total energy, and carbohydrates amount was 48-46% of total energy. Fat consumption averaged 36.9±9% of total energy in men and 34.8±9% of total energy in hypertensive women. Daily intake of SFA, amounting to 11% of total energy, was higher than recommended value. Low intakes of calcium and potassium, as well as an appropriate sodium amount were observed. Besides vitamin E, the intakes of other vitamins, especially vitamin C, were below current recommendations. To improve nutrition of hypertensive patients, comprehensive dietary changes should be advised.

PL

Celem badań była ocena sposobu żywienia chorych z nadciśnieniem tętniczym pierwotnym leczonych ambulatoryjnie w poradni Nadciśnienia Tętniczego Instytutu Kardiologii w Aninie. Badaniami objęto 147 pacjentów, w tym 73 mężczyzn i 74 kobiety, w wieku od 32 do 81 lat. Wartości BMI <25 kg/m2 stwierdzono jedynie u 33% pacjentów. Całodzienne racje pokarmowe badanych osób charakteryzowały niska wartość energetyczna, prawidłowy udział energii z białka i węglowodanów oraz dość wysoki udział energii z tłuszczu, w tym około 11% z nasyconych kwasów tłuszczowych. Stwierdzono niską podaż wapnia i potasu oraz prawidłową podaż sodu. Wykazano także niskie spożycie witaminy C oraz niektórych witamin z grupy B. Aby poprawić jakość żywienia chorych z nadciśnieniem tętniczym pierwotnym, należy edukować pacjentów w zakresie prawidłowego żywienia.

4

Nutritional habits among hypertensive patients with normal glucose tolerance [NGT] and impaired glucose tolerance [IGT] - a pilot study

80%

Gajewska D. , Niegowska J. , Tomaszek K.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 2

EN

The aim of our study was to estimate the intakes of energy and macronutrients by patients with hypertension and normal (NGT) or impaired glucose tolerance (IGT). Thirty six patients with medically treated essential hypertension, 18 with NGT and 18 with IGT, were included in the study. Over 80% of individuals with NGT and 70% with IGT were overweight or obese, and approximately 60% of them had waist circumferences confirming the presence of abdominal obesity. More than 70% of patients had metabolic syndrome traits in both, NGT and IGT group. Low energy intake (20 kcal/kg BW), normal protein and fat intakes (0.9-1.1 g/kg BW and 0.8-0.9 g/kg BW, respectively) and appropriate carbohydrates intake (45-48% of total energy) were observed among patients. There were no significant differences in energy and nutrients intake between NGT and IGT subjects, except for protein density and percentage of energy from protein. To prevent or delay diabetes, nutrition counseling for IGT patients, as well as monitoring of the adherence to a healthy life style, should be considered.

PL

Celem badań była analiza sposobu żywienia leczonych ambulatoryjnie pacjentów z nadciśnieniem tętniczym pierwotnym oraz współistniejącym zespołem nietolerancji glukozy (IGT). Do badań zakwalifikowano 36 pacjentów, w tym 18 z IGT oraz 18 bez IGT, w wieku od 37 do 79 lat. Nadwagę lub otyłość (wg kryteriów BMI) stwierdzono u ponad 70% pacjentów. Nie stwierdzono istotnych różnic w wartości energetycznej diet pacjentów w obu grupach, ani różnic w spożyciu składników odżywczych z wyjątkiem białka. Całodzienne racje pokarmowe badanych osób charakteryzowała dość niska podaż energii (około 20 kcal/kg mc), zgodna z zaleceniami podaż białka i tłuszczu (odpowiednio 0.9 – 1.1 i 0.8 – 0.9 g/d) oraz węglowodanów (45 – 48% całkowitej energii). Ze względu na ryzyko wystąpienia cukrzycy typu 2, sposób żywienia pacjentów z nietolerancja glukozy powinien być indywidualnie ustalony i monitorowany przez dietetyka