DO SPICES AND CONDIMENTS INCREASE FOOD INTAKE OF PATIENTS WITH LOW SODIUM DIET?

Authors

  • Anete Araújo de Sousa Universidade Federal de Santa Catarina
  • Maria Luíza Aires de Alencar Universidade Federal de Santa Catarina
  • Erasmo Benício Santos de Moraes Trindade Universidade Federal de Santa Catarina

DOI:

https://doi.org/10.12957/demetra.2014.11224

Keywords:

dieta hipossódica, hipertensão, especiarias, ingestão de alimentos

Abstract

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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Author Biographies

Anete Araújo de Sousa, Universidade Federal de Santa Catarina

Departamento de Nutrição - Nutrição em Produção de Refeições

Programa de Pós-Graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições (NUPPRE), Universidade Federal de Santa Catarina

Maria Luíza Aires de Alencar, Universidade Federal de Santa Catarina

Programa de Pós-Graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições (NUPPRE), Universidade Federal de Santa Catarina

Erasmo Benício Santos de Moraes Trindade, Universidade Federal de Santa Catarina

Programa de Pós-Graduação em Nutrição da Universidade Federal de Santa Catarina, Grupo em Nutrição Clínica e Aplicada, Universidade Federal de Santa Catarina

Published

2014-12-14

How to Cite

1.
Sousa AA de, Alencar MLA de, Trindade EBS de M. DO SPICES AND CONDIMENTS INCREASE FOOD INTAKE OF PATIENTS WITH LOW SODIUM DIET?. DEMETRA [Internet]. 2014 Dec. 14 [cited 2025 Jul. 7];9(3):795-809. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/11224

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