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1.
Einstein (Sao Paulo) ; 18: AE4530, 2020.
Article in English, Portuguese | MEDLINE | ID: mdl-32049129

ABSTRACT

The nutritional status of patients submitted to hematopoietic stem cell transplant is considered an independent risk factor, which may influence on quality of life and tolerance to the proposed treatment. The impairment of nutritional status during hematopoietic stem cell transplant occurs mainly due to the adverse effects resulting from conditioning to which the patient is subjected. Therefore, adequate nutritional evaluation and follow-up during hematopoietic stem cell transplant are essential. To emphasize the importance of nutritional status and body composition during treatment, as well as the main characteristics related to the nutritional assessment of the patient, the Brazilian Consensus on Nutrition in Hematopoietic Stem Cell Transplant: Adults was prepared, aiming to standardize and update Nutritional Therapy in this area. Dietitians, nutrition physicians and hematologists from 15 Brazilian centers thar are references in hematopoietic stem cell transplant took part.


Subject(s)
Hematopoietic Stem Cell Transplantation/standards , Nutrition Therapy/standards , Nutritional Status , Adult , Anthropometry , Brazil , Hematopoietic Stem Cell Transplantation/adverse effects , Humans , Nutrition Assessment , Nutrition Therapy/methods , Parenteral Nutrition/methods , Parenteral Nutrition/standards , Transplantation Conditioning
2.
J. Health Sci. Inst ; 39(3): 176-180, jul-sep 2021. tab, graf
Article in Portuguese | LILACS-Express | LILACS | ID: biblio-1517286

ABSTRACT

Objetivo ­ Avaliar os benefícios da abreviação de jejum pré-operatória em pacientes cirúrgicos oncológicos, analisando os sintomas apresentados no período pré-operatório, as complicações existentes no pós-operatório e o tempo de internação. Métodos ­ O estudo é do tipo prospectivo, de coorte e observacional. Apresentou uma amostra de 208 pacientes que foram divididos entre grupo intervenção e grupo controle (que fizeram a abreviação de jejum pré-operatório, e que não fizeram, respectivamente) e teve como método de avaliação do estado nutricional o Índice de Massa Corpórea. Também foi analisado a incidência de fome e sede e foi utilizado uma escala analógica visual (EVA) para determinar náuseas e vômitos. Resultados ­ O grupo que recebeu suplemento específico apresentou menor sensação de sede e fome com diferença muito significativa (p<0,000), porém, apresentou mais complicações pós-cirúrgicas (p = 0,002), maior tempo de internação (p < 0,000) e maior frequência de náuseas e vômitos, mas sem diferença significante (valor de p igual a 0,0666 e 0,365, respectivamente). Conclusão ­ A ingesta de suplemento específico de rápida absorção em até duas horas no pré-operatório apresentou efeitos benéficos no conforto do paciente, diminuindo a sensação de fome e sede. No entanto, nesse estudo não houve melhora nas náuseas, complicações no pós-operatório e no tempo de internação


Objective ­ To evaluate the benefits of the abbreviation for preoperative fasting in surgical oncology patients, analyzing the symptoms presented in the preoperative period, the existing complications in the postoperative period and the length of hospital stay. Methods ­ The study is a prospective, cohort and observational study. It presented a sample of 208 patients who were divided into an intervention group and a control group (who abbreviated preoperative fasting and who did not, respectively) and had the Body Mass Index as a method of assessing nutritional status. The incidence of hunger and thirst was also analyzed and a visual analog scale (VAS) was used to determine nausea and vomiting. Results ­ The group that received a specific supplement had less sensation of thirst and hunger with a very significant difference (p <0.000), however, it presented more post-surgical complications (p = 0.002), longer hospital stay (p <0.000) and greater frequency of nausea and vomiting, but with no significant difference (p-value equal to 0.066 and 0.365, respectively). Conclusion ­ The intake of specific supplement with rapid absorption in up to two hours in the preoperative period had beneficial effects on the patient's comfort, reducing the sensation of hunger and thirst. However, in this study there was no improvement in nausea, complications in the postoperative period and length of stay

3.
Einstein (São Paulo, Online) ; 18: AE4530, 2020. tab, graf
Article in English | LILACS | ID: biblio-1056061

ABSTRACT

ABSTRACT The nutritional status of patients submitted to hematopoietic stem cell transplant is considered an independent risk factor, which may influence on quality of life and tolerance to the proposed treatment. The impairment of nutritional status during hematopoietic stem cell transplant occurs mainly due to the adverse effects resulting from conditioning to which the patient is subjected. Therefore, adequate nutritional evaluation and follow-up during hematopoietic stem cell transplant are essential. To emphasize the importance of nutritional status and body composition during treatment, as well as the main characteristics related to the nutritional assessment of the patient, the Brazilian Consensus on Nutrition in Hematopoietic Stem Cell Transplant: Adults was prepared, aiming to standardize and update Nutritional Therapy in this area. Dietitians, nutrition physicians and hematologists from 15 Brazilian centers thar are references in hematopoietic stem cell transplant took part.


RESUMO O estado nutricional do paciente submetido ao transplante de células-tronco hematopoéticas é considerado fator de risco independente, podendo influenciar na qualidade de vida e na tolerância ao tratamento proposto. O comprometimento do estado nutricional durante o transplante de células-tronco hematopoéticas ocorre principalmente devido aos efeitos adversos decorrentes do condicionamento ao qual o paciente é submetido. Desta forma, a adequada avaliação nutricional e o acompanhamento durante o transplante de células-tronco hematopoéticas tornam-se imprescindíveis. Com o objetivo de salientar a importância do estado nutricional e da composição corporal durante o tratamento, bem como as principais características relacionadas à avaliação nutricional do paciente, o Consenso Brasileiro de Nutrição em Transplante de Células-Tronco Hematopoiéticas: Adulto foi elaborado visando uniformizar e atualizar a Terapia Nutricional nesta área. Com a participação de nutricionistas, nutrólogos e hematologistas de 15 centros brasileiros referências em transplante de células-tronco hematopoéticas


Subject(s)
Humans , Adult , Nutritional Status , Hematopoietic Stem Cell Transplantation/standards , Nutrition Therapy/standards , Brazil , Nutrition Assessment , Anthropometry , Parenteral Nutrition/methods , Parenteral Nutrition/standards , Hematopoietic Stem Cell Transplantation/adverse effects , Transplantation Conditioning , Nutrition Therapy/methods
4.
J. Health Sci. Inst ; 37(2): 129-133, jan-mar 2019. tab
Article in Portuguese | LILACS-Express | LILACS | ID: biblio-1354422

ABSTRACT

Objetivo ­ Analisar e comparar a qualidade microbiológica de frutas e hortaliças cruas e cozidas servidas em uma instituição oncológica. Métodos ­ Para isso foram analisadas amostras de 10 alimentos na forma crua e cozida. As análises microbiológicas dos alimentos não apresentaram alterações que indicassem risco sanitário ao paciente. Resultados ­ Houve alteração no valor de mesófilos totais do abacaxi cru, mostrando que é possível a contaminação pelos microrganismos indicadores higiênicos após a higienização do alimento, podendo ser pela manipulação inadequada após este procedimento ou superfícies de contato. Conclusão ­ As análises microbiológicas revelaram que os alimentos crus podem ser consumidos por pacientes oncológicos e neutropênicos, pois não houve presença de micro-organismos indicadores sanitários que representassem alto risco à saúde e não apresentaram diferenças microbiológicas destes com os alimentos cozidos. As contagens de micro-organismos higiênicos se mantiveram dentro dos limites aceitáveis tanto para os alimentos crus quanto os cozidos


Objective ­ To analyze and compare the microbiological quality of raw and cooked fruits and vegetables served at an oncological institution. Methods ­ For this, 10 food samples were analyzed in raw and cooked form. The microbiological analyzes of the food did not present alterations that indicated health risk to the patient. Results ­ There was a change in the total mesophyll value of raw pineapple, showing that it is possible to contaminate the hygienic indicator microorganisms after food hygiene, and may be due to improper handling after this procedure or contact surfaces. Conclusion ­ Microbiological analysis revealed that raw foods can be consumed by oncology and neutropenic patients, as there were no micro-organisms that were health indicators that presented a high health risk and did not present microbiological differences with cooked food. The counts of hygienic microorganisms have remained within acceptable limits for both raw and cooked foods

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