Objective To verify the association between cooking habits, socioeconomic data, and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19. Methods Transversal study with individuals with Type 1 Diabetes Mellitus carried out in July 2020. Socioeconomic data and information about social distancing and food practices were collected with an online form. The research was approved by the university’s Ethics and Research Committee (Process number 4.147.663). Results Out of the 472 participants, 50.9% reported that they have been cooking more during the pandemic. An association between cooking more and having a university degree (p<0.000) was observed. Not being able to comply with social distancing rules because of work necessities was associated with not cooking (p=0.006). Cooking more during the quarantine was associated with eating less than five meals per day (p=0.04), having an appropriate consumption of fruits (p=0.02) and vegetables (p=0.04), and increased water intake (p=0.01). Conclusion In Brazil, the habit of cooking during the pandemic may represent an increase in domestic work, reinforced by social inequalities. Therefore, comprehending the cooking habits and food choices of people with diabetes may widen the perspectives of health professionals involved in the treatment of the disease and contribute to the elaboration of public policies that take the country's inequalities into account. We emphasize the importance of investing in policies that encourage the development of culinary skills, as well as the habit of cooking as part of the actions of Food and Nutrition Education.
To control glycemic variability in people with Type 1 diabetes mellitus (T1DM), it is essential to perform carbohydrate counting (CC), a strategy that ensures better quality of life for these patients. Thus, this study aims to analyze potential factors associated with adherence to CC in adults with T1DM during social distancing due to COVID-19 in Brazil. This was a single cross-sectional study carried out in July 2020. An online form was used to collect sociodemographic and economic data on the purchasing of supplies and food, as well as social distancing. The Chi-square test was performed with adjusted residuals analysis and a binomial logistic regression analysis (p < 0.05). Of 472 adults, 37.71% reported performing CC in the same frequency as before social distancing. There was an association between performance of CC and the type of city (p = 0.027), family income (p = 0.000), use of financial emergency aid (p = 0.045), type of insulin administration and glycemic monitoring (p < 0.000), and cooking more (p = 0.012). Participants who maintained or reduced consumption of ultra-processed foods were 0.62 times more likely to adhere to CC (OR 0.626, 95% IC: 0.419–0.935) and participants who cooked more were 1.67 times more likely to adhere to CC (OR 1.67, 95% CI: 1.146–2.447). There are still people with T1DM who did not know about and did not use CC method, which highlights the need for diabetes education.
Knowing the determinants of food choices allows the nutritionist to develop more assertive guidelines considering biopsychosocial factors to produce effective changes in eating practices. This cross-sectional, descriptive, and analytical study aimed to test the correlation between the determinants of food choices and the socioeconomic and demographic factors of individuals with hepatitis B and C. Patients with hepatitis B and/or C aged between 20 and 74 years were evaluated from August 2020 to August 2021. Their socioeconomic and demographic data and clinical data were collected, and The Eating Motivation Survey (TEMS) was applied. A total of 145 individuals were evaluated, with a mean age of 53.54 ± 12.14 years. There were positive weak correlations between gender (p2 = 0.193; p = 0.020) and age (p2 = 0.177; p = 0.033) with the scale “preference”; negative correlations between age and the scales “price” (p2 = −0.204; p = 0.014) and “emotion control” (p2 = −0.168; p = 0.044); negative correlations between education and the scales “convenience” (p2 = −0.172; p = 0.039) and “social norms” (p2 = −0.206; p = 0.013); and income showed a negative correlation with “price” (p2 = −0.208; p = 0.012) and a positive correlation with “weight control” (p2 = 0.186; p = 0.025). These findings contribute to the development of more realistic and feasible eating strategies that favor food autonomy.
OBJECTIVE:To review data regarding the effects of hepatitis C virus eradication on glycemic control and insulin resistance.METHODS: This is an integrative literature review, carried out in the PubMed, SciELO, and Lilacs databases. Studies published in the past five years that were fully available, written in English or Portuguese, and have addressed the effects of eradication of the hepatitis C virus on glycemic control and insulin resistance were selected.RESULTS: Nine studies were selected. Among the results found, it was observed that there is no consensus on the effects of viral eradication on glycemic control and IR, as some authors show an eventual improvement in insulin resistance and glycemic control, while other studies indicate that there are no significant differences between the parameters evaluated after viral eradication. CONCLUSIONS:Although there is a relationship between hepatitis C virus infection and the development of insulin resistance and type 2 diabetes mellitus and recent advances in research, it was observed that there is no consensus on improving insulin resistance and glycemic control after antiviral treatment, probably due to methodological differences between studies. However, it emphasizes the need to guide people diagnosed with hepatitis C, regarding changes in lifestyle, encouragement of multidisciplinary monitoring, and control of other risk factors.
Introdução: A doença renal crônica associa-se à alterações clínicas e nutricionais, decorrentes da própria patologia, devido as alterações homeostáticas e metabólicas que a disfunção renal causa, e do tratamento. Objetivo: Caracterizar o perfil clínico e nutricional de pacientes renais crônicos em tratamento hemodialítico. Metodologia: Estudo descritivo, transversal, quantitativo, analítico e documental, realizado com 50 pacientes. Foram coletados dados socioeconômicos, demográficos, clínicos e bioquímicos, sendo este último realizado após hemodiálise. Posteriormente foi realizada avaliação antropométrica e de consumo alimentar (recordatório 24 horas). O projeto foi aprovado pelo comitê de ética em pesquisa (parecer nº 2.970.945). Resultados: Observou-se equivalência de gêneros, com média de idade de 57±18,8 anos. As comorbidades mais frequentes foram hipertensão arterial sistêmica (82%) e diabetes mellitus tipo 2 (48%). Na avaliação bioquímica os valores de creatinina, hemoglobina, cálcio sérico e hematócrito encontravam-se reduzidos, ureia, potássio sérico, ferritina e glicemia estiveram elevados. verificou-se prevalência de eutrofia na análise de índice de massa corporal (IMC) (56%) e baixa musculatura na análise de circunferência do braço (CB). O ganho de peso interdialítico (GPID) apresentou média de 2,5% (±0,8) e esteve negativamente relacionado com a albumina, e apresentou correlação positiva com os níveis séricos de potássio, fósforo e cálcio e potássio dietético. O IMC apresentou correlação positiva com os níveis séricos de hematócrito e glicemia. Conclusão: Houve alteração no estado nutricional, bioquímico e dietético dessa população, observa-se que a associação entre esses indicadores possibilita um resultado mais completo sobre o estado nutricional de pacientes renais crônicos, possibilitado a correta intervenção nutricional.
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