RESUMEN
Introdução: na cultura popular, acredita-se que alguns alimentos possam interferir diretamente nos processos cicatri-ciais, sendo conhecidos como remosos. A utilização é contra indicada em situações de ferimentos e no período pós--operatório;dentre esses alimentos consta a carne de animais com alto teor de tecido gorduroso ou de dieta detritiva, como o porco. Por outro lado, muitos desses animais são fonte de macroelementos essenciais ao reparo cutâneo. Objetivo: avaliar a influência do consumo da carne suína no processo cicatricial de feridas cirúrgicas cutâneas. Método: foram utilizados 30 ratos da linhagem Wistar, submetidos a um procedimento de excisão cutânea com dimensões de 2x2 cm e divididos em dois grupos com alimentação diferenciada: grupo controle, dieta ad libitum convencional, e grupo de dieta suplementada, composta por 50% de ração padrão e 50% de carne de suína. Os animais sofreram eutanásia esca-lonada ao 7º, 14º e 21º dia de pós-operatório para captação do tecido cicatricial e avaliação. Foram analisadas contração cicatricial, alterações histopatológicas e deposição de fibras colágenas. Resultados:a dieta suplementada promoveu contagem menor de macrófagos ao 7º e ao 21º dia, redução de focos de necrose ao 21º e aceleração da epitelização. Foi evidente também a deposição precoce de colágeno tipo I sobre a matriz de colágeno tipo III, alteração que oferece maior resistência mecânica à ferida. Conclusão:a suplementação com carne suína mostrou-se benéfica ao tecido cicatricial, provavelmente consequente à presença de maiores teores de proteínas e gordura saturada.
Introduction: In the popular knowledge of amazonian people, some foods may directly interfere with the healing process, and are also known as harmful food. This kind of food is contraindicated in situations of injury and postope-rative period. These foods contain meat from detritivorous animals or meat with high levels of saturated fat, as pork. Objective: To evaluate the influence of the consumption of pork in the wound healing process. Methods: 30 Wistar rats were submitted to a procedure for skin excision with 4 cm² and divided into two groups with differentiated feeding: the control group, with a conventional ad libitum diet and the supplemented group comprised 50% of standard ration and 50% of pork meat. The animals were submitted to staggered euthanasia on day 7, 14 and 21 to capture the scar tissue and evaluation. The cicatricial contraction, histopathological changes and collagen deposition were examined. Results: The supplemented diet promoted a lower count of macrophages after 7 and 21 days, reduction of necrotic foci after 21 and acceleration of epithelialization. It was also evident early deposition of type I collagenover the type III collagen matrix,providing greater mechanical strength to the wound. Conclusion: The supplementation with pork was beneficial to scar tissue, probably due to the presence of higher levels of saturated fat and protein.
RESUMEN
En el sector salud, el interés por realizar análisis de Evaluación Económica de Tecnologías en Salud ha conllevado, a nivel internacional y nacional, a desarrollar diferentes guías de evaluación económica e instructivos para la incorporación de la evaluación económica en las guías de práctica clínica, con el fin de tomar decisiones en términos de costos y consecuencias. Así, en el presente artículo se debate la importancia de una atención nutricional que incluya el uso de herramientas de evaluación económica llevados a cabo como parte de los procesos de las unidades de soporte nutricional, en aras de favorecer los resultados clínicos, comparar los beneficios y los costos que implica la atención nutricional en las instituciones hospitalarias. La función principal de las unidades de soporte nutricional es contribuir a mejorar y mantener el estado de salud del paciente a través de una atención nutricional integral, pero, normativamente, cuando dicha atención requiere de alternativas suplementarias o farmacológicas, las instituciones hospitalarias deben suministrar tratamientos al menor costo y el máximo beneficio posible para el paciente. Desde la gestión administrativa de las unidades de soporte nutricional, se enfrentan limitaciones y retos que conllevan a incluir análisis utilizados en la evaluación económica que comprendan la reducción de costos, análisis de costo-efectividad, análisis de costo-utilidad y análisis de costo-beneficio, circunstancias que conllevan a motivar la investigación y formación de los profesionales de la salud acerca de la evaluación de los costos y los beneficios económicos del tratamiento nutricional.
In the health sector, the interest for making analyzes on economic technology assessment in health led to international and national guidelines to develop different economic evaluation and instructions for incorporating economic evaluation in clinical practice guidelines level in order to make decisions in terms of costs and consequences. In this article, the importance of nutritional care (including the use of tools of economic evaluation conducted as part of the process units of nutritional support in order to facilitate clinical outcomes) will debate and compare benefits and costs of nutritional care in hospitals. The main function of the nutritional support units is to improve and maintain the health status of the patient through comprehensive nutritional care, but in a normative way, when such care requires additional or pharmacological alternatives, hospitals must provide treatment to lowest cost and maximum benefit to the patient. Effectiveness, cost analysis-utility and cost analysis from the administration of nutritional support units, limitations and challenges posed to include analysis used in economic evaluation to understand, cost reduction, cost analysis face-benefit, lead to motivate research and training of health professionals on the assessment of the economic costs and benefits of nutritional therapy.
RESUMEN
Background: During recent decades household incomes have increased steadily, leading to changes in dietary habits and food expenditure. Aim: To report changes in household food expenditure focusing on trends in processed food across income quintiles in Metropolitan Santiago. Material and Methods: Information obtained from the Fourth (1986-1987), Fifth (1996-1997) and Sixth National Institute of Statistics (INE) Surveys (2006-2007) were used. Food expenditure data over the study periods was extracted from household expenditure surveys (HES) after verifying and adjusting food prices registered by the INE to current 2007prices. Results: Absolute food expenditure over the study period increased for all groups; the largest increase was found in lowest income quintiles; however, the proportion of total family budget spent on food decreased in all groups. The largest increases in food expenditure corresponded to sweetened beverages, processed fruit juices, alcoholic drinks, ready meals and "eating out". Expenditure on fish rose slightly whereas the absolute spending on legumes, eggs and oils decreased. Expenditure in processed food as percentage of total food expenditure increased from 42% to 57% of total for mean household. For the 2nd quintile it rose from 31% to 48% and for the lowest quintile increased from 53% to 68% over the three decades (1987-2007). Changes were greatest in energy rich processed foods such as bread, pastries, confectioneries and granulated sugar. These particular foods are of high energy density and contain high amounts of saturated fat, sodium and added sugars. Conclusions: These results confirm that food consumption patterns over the past decades have progressively departed from the recommended dietary guidelines given by national and international health organizations.