Interações medicamento-alimento em fármacos anti-hipertensivos: revisão integrativa.

Abstract

Arterial hypertension is the most prevalent non-transmissible chronic disease in society defined by systolic blood pressure greater than or equal to 140 mmHg and/or diastolic greater than or equal to 90 mmHg. Pharmacological treatment has different classes of drugs and is the main control strategy. When administered together with food, changes in the release, absorption, metabolism and elimination of the drug may occur. The pharmaceutical professional must be able to create direct interaction with the hypertensive patient in order to establish a rational pharmacotherapy. The objective of this study was to identify the most prevalent drug interactions with foods, describe the nutrients that interact with the main antihypertensive drugs and describe pharmaceutical interventions in drug-food interactions. Academico, Scielo, Pubmed and Lilacs. Articles published in Portuguese, English and Spanish from 2017 to 2022 were included. 82 articles were found, but 65 articles were used. The analyzed articles demonstrated the importance of knowledge about the interactions that occur mainly due to the incorrect use of medicines. The main antihypertensive drugs involved in the beneficial interaction with food, providing a decrease in gastric discomfort: hydrochlorothiazide, propranolol and spironolactone; but in others, the ingestion of food causes a decrease in the effectiveness of the medication, such as: atenolol, captopril and furosemide. The pharmacist is an extremely important professional for health monitoring in participating in the follow-up of the patient's pharmacotherapy, and can contribute to improving their prognosis and providing blood pressure control. Therefore, the action of the pharmacist is essential to detect failures unnoticed by the prescriber and guide the proper use of medications to patients.