Dietary intake and stress in patients with acute coronary syndrome

Brunori, Evelise Helena Fadini Reis; Lopes, Camila Takao; Cavalcante, Agueda Maria Ruiz Zimmer; Silva, Monica Cristina dos Santos Romualdo; Lopes, Juliana de Lima; Barros, Alba Lucia Bottura Leite de

doi:10.1590/0034-7167.2015680507i

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RESEARCH • Rev. Bras. Enferm. 68 (5) • Sep-Oct 2015 • https://doi.org/10.1590/0034-7167.2015680507i copy

Dietary intake and stress in patients with acute coronary syndrome

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Objective:

to assess whether dietary intake of patients with acute coronary syndrome (ACS) meets national and international recommendations and whether there is a relationship with the levels of stress.

Method:

a cross-sectional study with 150 patients with ACS, who were interviewed with the Food Frequency Questionnaire and the Perceived Stress Scale-10.

Results:

daily intake above the recommendations: cholesterol (92%), fiber (42.7%) and protein (68%); intake below the recommendations: potassium (88%) and carbohydrates (68.7%); intake according to the recommendations: sodium (53.3%) and lipids (53.3%). Most patients with inadequate dietary intake (54%) were stressed or highly stressed. There was a signifi cant association between a lower stress level and a higher fi ber intake.

Conclusion:

in patients with ACS, dietary intake did not meet the guideline recommendations, and a lower fi ber intake occurs concomitantly with higher stress levels. Educational efforts can support patients in dietary intake adequacy and stress control.

Key words:
Feeding; Stress, Psychological; Acute Coronary Syndrome

Daily nutrient intake		n	%	Intake classification
Cholesterol
	<200 mg	12	8.0	In accordance with recommendations
	≥200 mg	138	92.0	Above recommendations
Fiber
	<20g	47	31.3	Below recommendations
	>20 e ≤30g	39	26.0	In accordance with recommendations
	>30g	64	42.7	Above recommendations
Sodium
	<2000 mg	80	53.3	In accordance with recommendations
	>2000 mg	70	46.7	Above recommendations
Potassium
	<5000 mg	132	88.0	In accordance with recommendations
	>5000 mg	18	12.0	Above recommendations
Protein^* * Nota: As porcentagens referem-se ao valor energético total/dia.
	<15%	18	12.0	Menor que o recomendado
	≥15% e ≤20%	30	20,0	In accordance with recommendations
	>20%	102	68.0	Above recommendations
Lipids^* * Note: The percentages refer to the total energy value/day.
	<25%	21	14.0	Below recommendations
	≥25% e ≤35%	80	53.3	In accordance with recommendations
	>35%	49	32.7	Above recommendations
Carbohydrates^* * Nota: As porcentagens referem-se ao valor energético total/dia.
	<50%	103	68.7	Below recommendations
	≥50% e ≤60%	40	26.7	In accordance with recommendations
	>60%	7	4.7	Above recommendations

Stress Classification	n	%
Low stress (Score <22)	32	21.3
Moderate stress (Score ≥22 and <28)	37	24.7
Stress (Score ≥28 and <32)	41	27.3
High stress (Score>32)	40	26.7

Dietary intake					Level of Stress
Nutrient	Daily intake	Low stress (n = 32)		Moderate stress (n = 37)		Stress (n = 41)		HIgh stress (n = 40)		p value^ª ª Fisher's exact test
Nutrient		n	%	n	%	n	%	n	%
Cholesterol	<200mg	4	11.8	2	5.4	7	17,1	1	2.5	0.114
	>200mg	30	88.2	35	94.6	34	82,9	39	97.5
Fiber	<20g	10	29.4	10	27.0	13	31,7	16	40.0	0.038
	≥20 e ≤30g	5	14.7	9	24.3	9	22,0	16	40.0
	>30g	19	55.9	18	48.6	19	46,3	8	20.0
Sodium	<2000mg	19	55.9	22	59.5	23	56,1	18	45.0	0.602
	>2000mg	15	44.1	15	40.5	18	43,9	22	55.0
Potassium	<5000 mg	30	88.2	33	89.2	36	87,8	35	87.5	1.000
	>5000 mg	4	11.8	4	10.8	5	12,2	5	12.5
Protein^* * Note: Values refer to the total energy value/day.	<15%	3	8.8	5	13.5	6	14,6	6	15.0	0.594
	≥15% e ≤20%	9	26.5	10	27.0	6	14,6	5	12.5
	>20%	22	64.7	22	59.5	29	70,7	29	72.5
Lipids^* * Note: Values refer to the total energy value/day.	<25%	8	23.5	7	18.9	5	12,2	3	7.5	0.079
	≥25 % e ≤35%	12	35.3	22	59.5	26	63,4	20	50.0
	>35%	14	41.2	8	21.6	10	24,4	17	42.5
Carbohydrates^* * Note: Values refer to the total energy value/day.	<50%	23	67.6	23	62.2	29	70,7	30	75.0	0.904
	≥60 % e ≤60%	10	29.4	12	32.4	10	24,4	8	20.0
	>60%	1	2.9	2	5.4	2	4,9	2	5.0

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[1] CORRESPONDING AUTHOR: Alba Lucia Bottura Leite de Barros. E-mail: barros.alba@unifesp.br