Comportamento alimentar de paciente diabéticos durante a pandemia da Covid-19: uma revisão integrativa.

Abstract

COVID-19 generated a pandemic situation of major proportions and, due to its highly contagious nature, there was a need to adopt extreme preventive measures. People with Diabetes Mellitus (DM) were considered a risk group for worsening the symptoms of COVID-19 and the main reason is that DM interferes with the patient's immunity, making them susceptible to contagion. However, glycemic control and strengthening of immunity come as an effective form of prevention against this disease, and adequate nutrition is essential to guarantee the quality of life of these patients. The present study aims to evaluate the eating behavior of diabetic patients during the COVID-19 pandemic, through an integrative review. The selection of works took place in September and October 2022, selecting articles published from the year 2020 onwards, in the database: Scielo, NCBI, PubMED and Elsevier, without language restriction, using the search engines: “Diabetes mellitus”, “Covid-19”, “Eating behavior”, “Food”, with 13 works carried out in different countries being selected. Differences in results are linked to the socioeconomic and cultural profile of each place, since food choices were heterogeneous, where some exhibit better meal frequency, adherence to healthy habits, increased consumption of fruits, vegetables, cereals, roots and tubers, reduction in the consumption of fats, fast foods and sugary drinks, culinary practice and consumption of homemade foods. However, there was a worsening of the diet in the pandemic period associated with the consumption of industrialized snacks, sugary products, decrease in the consumption of fruits and vegetables, proteins, interruption of schedules and eating frequency. It is concluded, therefore, that changes in the eating behavior of patients with DM had a positive impact on the increase in the intake of in natura and minimally processed macro- and micronutrients, which may be associated with greater adherence to the practice of cooking and consuming homemade food. , however, adherence to the consumption of ready-to-eat and sugary foods also increased. These factors are proponents of weight gain and fluctuations in blood glucose in the diabetic population, consequently, worsening the clinical condition of people affected by this metabolic syndrome in the face of contamination by covid-19.