DO SPICES AND CONDIMENTS INCREASE FOOD INTAKE OF PATIENTS WITH LOW SODIUM DIET?
DOI:
https://doi.org/10.12957/demetra.2014.11224Keywords:
dieta hipossódica, hipertensão, especiarias, ingestão de alimentosAbstract
Objective: To evaluate whether food intake of hospitalized patients on a prescribed low-sodium diet increased after adding spices and condiments. Methods: Non-randomized, controlled and blind clinical test, performed with patients in a public hospital in the city of Florianopolis-SC, Brazil. The sample was chosen by convenience. Patients were their own control. They received on two consecutive days, alternating at lunch and dinner, the standard low-sodium hospital diet and modified low-sodium diet (with spices and condiments added). Food intake was evaluated in grams and percentages, comparing the “standard” with the “modified” diet and both in relation to the patient characteristics, care units and study start day. Analysis was carried out in the Stata 11.0 software. The level of statistical significance was p<0.05. Results: Ninety patients completed the study (66% men; average aged 60 years; 81% with 0-8 school years; 56% did not control salt intake; 91% used drugs which altered taste; 81% interned for chronic disease; 52% receiving general clinical care). No significant difference was found between the diets in terms of intake levels, in grams (p=0.794) or in percentage (p=0.619), nor according to gender, age, sodium/salt consumption before admission, care units, drugs involved with chemosensory disturbance and study start day. Statistically significant difference was noted for school level with greater acceptance of the standard diet (p<0.001). Conclusion: The addition of spices and condiments to low-sodium diets did not increase the food intake of hospitalized patients.
DOI: http://dx.doi.org/10.12957/demetra.2014.11224
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