Influência da aveia em flocos no perfil lipídico e estado nutricional em idosos de uma instituição de longa permanência.

Abstract

In recent decades old people is grow up, estimated that by the year 2060 will reach 26.8% of total population. At this stage of life is needed external care that must be stemmed family or persons trained in geriatric care, because aging promotes the disabling diseases, which increases the demand for institutions and nursing homes to meet the needs of this population . So, nutrition is fundamental to improving quality of life, prevention and control of dyslipidemia. The Oat flakes is considered a functional food, apart from the others by presenting content and high quality protein and its lipid percentage, with beneficial effect on cholesterol. This work aimed to investigate the influence on the daily intake of oats flakes and changes in lipid profile and nutritional status of old people in the institution " Guiomar Virgilio Costa”s old people home" in Parelhas - RN. The study included thirty (30) patients of both sexes aged 60 to 100 years old, which were divided into two groups, where the control group made use of proper diet and the second group received proper diet over fifteen (15) grams of oats flakes for three days a week for a period of ninety (90) days. The results were analyzed using variance ANOVA and t 'student test, the significance level of p <0.05. The results showed that 57% old people were at risk of malnutrition and 43% were malnourished, according to Mini Nutritional Assessment (MNA). The results obtained from anthropometric measurements (weight, IMC, CB, CB%, CC, CQ,RCQ, DCSUB andcalf) It did not show diference between the groups. As for serum lipids, the oat group and the control group had lower total and LDL cholesterol. Under the conditions of this study, it is concluded that the oats flakes showed benefits in reducing cholesterol total and LDL, although it has not had an effect on triglyceride levels. So, it is necessary that new studies are conducted, increasing the amount and frequency of intake and prolonging the time of administration with oats in order to clarify the effectiveness of food when inserted in the diet of institutionalized old people.