GOMES, M. L. J.; http://lattes.cnpq.br/4316562110394661; GOMES, Marianna Lourrany Justino.
Resumen:
Gestational hypertension is characterized by elevated pressure> 140 mmHg and / or diastolic blood pressure (DBP)> 90 mmHg observed for the first time during pregnancy, is the third cause of maternal death in the world and the main cause of maternal death in Brazil . Among the various risk factors involved in the onset of this pathology are nutritional status and food consumption, which are strongly linked and require great attention throughout the gestational period. The objective of the present study was to evaluate the dietary intake of sodium and potassium and nutritional status as a risk factor for gestational hypertension. The literature review was used as a methodological tool, including articles published between 2000 and 2017. Subsequently, the percentage of sodium and potassium food intake and nutritional status were found and counted as an average, assessing the adequacy and inadequacy of the pregnant women found in the studies and the association with the risk of developing gestational hypertension. Of the analyzed pregnant women, 58.62% presented inadequacy for sodium consumption, because they had a higher consumption than recommended, 47.93% presented low potassium consumption in the diet, 10.52% were underweight, 55.43% were eutrophic and 34.05% were overweight / obese, according to BMI. Total of 44.57% of pregnant women with nutritional risk. From the evaluation of the data it was possible to observe that the number of pregnant women who are in nutritional inadequacy, as much by the sodium and potassium consumption, as by the nutritional status according to the BMI, is quite considerable. Such parameters are essential for pressure control. Therefore, it is very important to implement measures to control this pathology, with the implementation of food education in prenatal care, and the participation of the nutritionist during the gestational period.
